100 ml of butter, softened
100 ml Hulletts white sugar
200 ml cake flour, sifted
1 tsp Snowflake baking powder
1 pinch salt
Makes 2 tarts
Preheat oven to 190°C.
Beat butter and sugar together to combine.
Mix 1 egg thoroughly into butter mixture before adding second egg.
Sift dry ingredients into a large bowl. Add egg mixture and stir to form a paste.
Spread crust mixture evenly over base and sides of two 23cm greased tart dishes.
Whisk egg whites and vanilla, until stiff peaks form. Set aside.
Mix 150ml milk, cake flour, cornflour, salt and sugar together until smooth. Set aside.
Bring remaining milk to just below boiling point. Remove from heat and stir in reserved cornflour mixture.
Return to heat, stirring continuously, until mixture thickens.
Add butter, a little at a time, mixing until well combined.
Beat egg yolks lightly and mix into the custard.
Gently fold in beaten egg whites. Pour into dishes.
Bake for 20 minutes. Cool.
Serve sprinkled with cinnamon sugar