Crème brûleé milk tart

Ingredients:

Shortcrust pastry:

• 2½ cups (375g) sifted cake flour 
• Pinch salt
• 250g ice-cold butter cubes
• 2 large egg yolks
• 1 tsp (5ml) lemon juice 

Filling:

• 2 cups (750ml) milk
• 1 quill cinnamon
• 3cm strip orange peel (optional)
• 5 eggs, separated
• 1¼ cups (250g) castor sugar + extra ¼ cup (60ml) for topping, flavour it with ground cinnamon, if you like
• ⅓ cup (40g) cornflour
• ¼ cup (60ml) flour
• 3 Tbsp (45ml) butter
• 2 tsp (10ml) vanilla essence

Method

1. Preheat oven to 190°C.
2. For pastry, combine cake flour and a pinch of salt in a food processor. 
3. Add butter and blitz into a breadcrumb texture.
4. Add egg yolks and lemon juice while blending. 
5. Mix just until a ball of dough forms. 
6. Remove and shape into a flat disc, cover with clingfilm and refrigerate for 10-20 minutes until firm.
7. Roll pastry out to fit a 23cm tart tin and blind bake for 15 minutes. 
8. Reduce the oven to 180°C
9. For filling, heat milk, cinnamon and orange peel together until steaming.
10. Combine egg yolks and ¾ cup (150g) sugar in a bowl.
11. Mix flours with a little water to make a slurry, then add to the bowl.
12. Temper egg mixture by adding a thin stream of hot milk while whisking.
13. Transfer mixture to the pot and boil while whisking for 3 minutes.
14. Remove from heat, add butter and vanilla essence, and mix. 
15. Leave custard to cool down at room temperature.
16. Whisk 4 egg whites to stiff peaks, then add ½ cup (100g) sugar.
17. Fold through cooled custard, and pour into blind-baked tart case.
18. Bake for 20-23 minutes, until slightly set and not wobbly. Cool completely.
19. Scatter with castor sugar and brûleé using a kitchen blow torch
20. Serve immediately.