For the pastry:

1. Cream butter and sugar together
2. Add the egg, beating well to combine
3. Add the cake flour, baking powder and salt
4. Mix thoroughly to form a stiff dough 
5. Press the dough evenly into a tart tin
6. Dock the pastry base 
7. Blind bake at 180°C for 30 min or until the pastry is golden and crispy

For the filling:

1. Place milk and cinnamon stick into a pot 
2. Bring to the boil then discard cinnamon stick
3. Whisk together eggs, flour, sugar, corn flour and vanilla
4. Pour the hot milk into the egg mixture, whisking continuously 
5. Return milk mixture to the pot and cook on medium heat until thickened
6. Stir through a spoonful of butter
7. Pour milk mixture into baked pastry shell
8. Sprinkle over ground cinnamon
9. Leave tart to cool completely before serving