Preheat oven to 350F/180C/Gas4
Set out a standard-size pie plate.

1. Make your pastry. In a large bowl of a stand mixer, cream butter and sugar together. Add egg and beat until light and fluffy.
2. In a separate bowl mix flour, baking powder, and salt together. Add to butter mixture and mix until dough comes together.
3. On a lightly floured work surface, use a rolling pin to roll the dough out approx. 2 inches larger than your pie plate.
4. Gently place the dough into the pie dish and using your fingers gently press into place. Using a fork prick the dough all over the bottom. Trim edges and shape as desired.
5. Use parchment paper to cover the base of the pastry and place pie weights (or dry beans/rice) over the parchment paper to weigh the pastry down.
6. Place in the middle of the oven and bake for 15 minutes. Then carefully remove the paper and the weights and continue to bake for an additional 5 minutes until light brown. Set aside.
7. Make your filling: In a large pot bring milk to a gentle boil, stirring occasionally. Remove from the heat and set aside.
8. Meanwhile, using a stand mixer beat eggs and sugar together. Add flour, cornflour and salt. Mix well. While the mixer is running on low carefully pour the boiled milk into the mixture – making sure to slowly pour small amounts at a time (approx. 1/4 cup until halfway then add the rest) stir well. You don’t want to cook your eggs (Note: Make sure you are using the largest mixing bowl you have, so there is lots of room to pour the milk in. If you don’t have a large mixing bowl for your mixer, you can mix by hand using a whisk until smooth and there are no lumps).
9. Pour the mixture back into the pot, return to the stove and stir for 10-12 minutes on medium heat until the mixture thickens. Add butter and vanilla and mix. Pour into your pastry shell.
10. Allow the milk tart to cool in the fridge overnight or for at least 4 hours (you do not need to cook the tart any further).
11. Sprinkle with cinnamon when ready to serve.