Milk Tart (South African)

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 6 deep 10 cm| 5" tart tins

Roll out the pastry and line the tins. Then line each one with non-stick baking paper and baking beans and bake for 10-15 minutes until the pastry is crisp and golden. Remove the paper and beans and bake for 4-5 minutes to dry the base of the pastry. Cool in the tins, then place on a wire rack to cool completely.

For the filling: heat the milk in a pan. Whisk in the flour, cornflour, butter, vanilla and 2 teaspoons cinnamon. Bring to a boil, stirring constantly, until the mixture thickens. Cool slightly.

Beat in the egg yolks, mixing thoroughly. Stir in the liqueur

Whisk the egg whites until stiff peaks form. Fold in the sugar until incorporated. Fold the egg yolk mixture into the whisked egg whites.