The golden rule for making short crust pastry is to keep the ingredients, bowl and your hands as cool as possible. The easiest way to do this is in a food processor!  Combine the flour, sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and chilled water and pulse again until the pastry just comes together.  Turn the pastry dough onto a lightly floured surface and bring together into a smooth ball.

Cover in cling wrap and chill in the fridge for at least 30 minutes.

Preheat the oven to 200°C.

Roll out the pastry to 5mm thickness and line a 1.5-litre loose-bottomed tart tin with baking paper. Using the pie dish as a guide cut a round in the pastry about 2cm wider than the pie dish. Press the pastry round into the dish, fill with beans and blind bake in a preheated oven for 15-20 minutes until golden brown. Remove from the oven and allow to cool while you make your filling. Turn the oven down to 180°C.

In a large mixing bowl, combine the sugar, corn flour, NOMU Sweet Rub and flour.

In a saucepan, heat the milk and the cinnamon stick to just below boiling point to infuse the milk. Add the butter and stir until melted. Strain and whisk the milk into the flour mixture. Lightly whisk the egg yolks and add these to the bowl.

Beat the egg whites to a soft peak and fold into the mixture. Pour into a clean saucepan and return to the stove, working over medium heat, gently but consistently whisk the mixture until thick and fluffy. Do not leave the mixture unattended!

Pour into the cooled pastry shell and sprinkle with NOMU Cinnamon. Bake in a hot oven for 20 minutes and leave to cool before cutting.

Tip: If you don’t have a loose-bottomed tart tin, line the tin with long strips of baking paper to create ‘handles’ with which to remove the tart from the tin.