Base
1 cup cake flour
7 dessert spoons sugar (65g)
1/8 cup maziena (30g)
125g butter
1 tsp vanilla essence

Rub butter into flour and add rest of ingredients to form a soft dough.
Press pasrty into a well greased 20cm pan. Chill pastry dough in fridge while making milk tart filling.

Milk Tart Filling
31/2 cups milk
1 tsp vanilla essence
3 eggs
¾ cup castor sugar (130g)
3 egg yolks
Freshly grated nutmeg

Preheat oven to 190 deg. Warm milk on stove. Add vanilla essence. When milk starts to boil, remove from stove and cool for 10 minutes.
Beat eggs and egg yolks. Gradually add sugar until mixture thickens. Gently add in the warm milk beating all the time. Pour mixture into pastry tin. Grate cinnamon over filling.
Bake in oven for approximately 1 hour or until filling is firm at the edges but not quite set in the centre. Remember if you are using a bigger pan bake for less time.