CRUST:

1/2 lb. butter
1 egg, beaten
1 tbsp. sugar
2 tbsp. ice water
2 c. flour
2 tsp. baking powder

Crumble butter; add sugar, ice water and egg; mix. Sieve flour and baking powder. Pour egg mixture over flour and mix gently with fingers. Keep in refrigerator 30 minutes. Roll out very thin. Make 2 tart shells, prick bottoms with fork.

FILLING:

6 c. milk
3 tbsp. butter
2 tbsp. flour
6 tbsp. Maizena
1/2 tsp. salt
6 eggs, beaten
3 tsp. vanilla essence
1/2 c. ice water
3/4 c. sugar

Combine flour, Maizena and salt with 1 cup of the milk. Heat rest of milk with butter. While stirring, add sugar, eggs and flour. Keep stirring until mixture thickens. Should be quite thick.

Take off heat; stir in ice water and essence. Pour into uncooked shells. Sprinkle with cinnamon and bake at 180 degrees C for 45-60 minutes or until set.