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Place the cinnamon stick and cardamom in the milk and scald the milk. Do not boil milk. Remove the cinnamon stick .
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Beat eggs in a bowl and add the sugar, flour, cornflour and salt, mixing well.
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Add 1/4 cup of the milk to the eggs while mixing to bring the temperature of the eggs up without scrambling the eggs. Add another 1/4 cup of the milk once more. Add the egg mixture to the rest of the milk.
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Return this to the stove on medium heat and whisk gently but constantly until the mixture thickens.
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Add butter and vanilla extract and mix well.
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Pour into cooked shell. Leave to cool for several hours until set.
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Allow to cool on a shelf until it is room temperature and then transfer the tart to the fridge.
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It will take a few hours for the mixture to cool, and set properly. Once cooled sprinkle with cinnamon.