Milk Tarts

Preheat oven to 180°C. To make pastry, process butter and sugar in a food processor, scraping sides of bowl, until pale and fluffy. Add egg and process until combined. Add flour and baking powder, and process until mixture forms a dough. Turn out onto a lined oven tray, shape into 2 discs, cover with plastic wrap and refrigerate for 20 minutes.
Roll out each disc on a lightly floured work surface to 25 cm rounds and use to line 2 x 23 cm pie dishes. Bake for 20 minutes or until golden brown. Set aside to cool.
Meanwhile, to make filling, place milk in a saucepan and bring to the boil. Remove from heat. Whisk together eggs, sugar, flours, vanilla and a pinch of salt until smooth. Gently whisk egg mixture into hot milk and return over medium heat. Stir continuously with a wooden spoon for 4 minutes or until thick enough to coat the back of the spoon. Pour custard into pastry cases and refrigerate for 6 hours or until set. Dust with cinnamon. Slice tarts using a knife dipped in hot water.