400g frozen sweetened short crust pastry, thawed
1 ¼ litres full cream milk
50ml amarula liqueur
40ml corn flour
pinch of salt
40ml cake wheat cake flour
1 teaspoon vanilla essence
1 tablespoon butter
Preheat oven to 180°C. Lightly grease a 2 x 25cm pie dishes.
Lightly roll out pastry and use to line pie dishes. Bake blind in oven for 15 minutes, use wax paper to cover the pastry and place dry beans or rice over the paper to weight the pastry down. Remove paper and beans and cook pastry for a further 5 minutes until golden.
For the filling: in a saucepan, bring milk to a gentle boil then add amarula, remove from heat and allow to cool slightly.
In a large bowl, beat together eggs, sugar, cake wheat flour, cornflour and salt. Slowly pour hot milk into the mixture, whisk to mix.
Return to stove and cook stirring for 10-12 minutes on medium heat until the mixture thickens.
Add butter and vanilla essence, mix through, pour mixture into cooked shell. Allow to cool in the fridge (you do not need to cook the tart any further).
Sprinkle tops with cinnamon.