Pastry crust 

1. Roll the pastry out to about 1cm thick. Sprinkle with cinnamon then fold the dough in half, then roll out again, to the thickness 1/2 – 1cm and large enough to line a pie pan with some overhang.
2. Press the pastry into the pie dish (pressing some dough up the sides), and chill in the fridge for 10 mins.
3. Line the pastry with baking paper and fill with baking beans (you can use dry sugar beans).
4. Bake for 20 mins at 180C, then remove beans and paper. Bake for another 15 mins until golden.

Filling

1. Whisk together the eggs, sugar, and custard powder in a large bowl.
2. Put the cream, milk, and vanilla into a saucepan and bring to a gentle boil.
3. Pour onto the egg mixture, whisking as you go.
4. Pour the custard onto the pie crust you just made. Be careful not to fill it to the rim.
5. Place the pie onto a baking sheet before filling so you can move it around easily.
6. Bake for 1 hour at 150C. When it’s ready, the tart should be set and golden on the top, it might have some browned areas. The centre will also have a jiggle to it. Cool completely, then serve and enjoy.