Serves 8
This tradtional milk tart is given a French twist in a Tart Tatin.

Pastry:
80g caster sugar
80g cold unsalted butter
3 egg yolks
160g cake flour
Pinch of salt

Filling:
900ml full cream milk
1 vanilla pod, split
3 egg yolks
3 whole eggs
125g castor sugar
1 T ground cinnamon, for dusting
Pinch of salt

Pre heat the oven to 180ºC.

To make the pastry:
Pulse all the ingredients in a blender until a rough dough is formed. Tip the dough onto a floured surface and knead lightly until it is smooth and pliable. Cover the dough with cling wrap and refrigerate for 30 minutes. Roll the pastry out to form a circle roughly 3mm thick, roll the pastry over a rolling pin and transfer to a greased Le Creuset Tart Tatin dish, prick the base with a fork and line with baking paper. Fill the paper lined pastry right up with uncooked rice or baking beans and bake blind for 15 minutes, remove paper and rice and brush with a little egg white to seal (this prevents soggy pastry). Reduce oven temperature to 150ºC.

For the filling
Heat the milk and vanilla pod in a saucepan until just below boiling point. Beat the eggs and sugar with a wooden spoon until pale then add the hot milk slowly (do not whisk as this would make the mixture too airy). Pour the custard through a sieve and then carefully pour it into the tart shell. Bake tart for 1-1 ½ hours* until set, but still slightly wobbly in the centre. Dust with cinnamon and serve warm or cold.

*As oven temperatures may vary this is a guideline only.