Method

• 1.
  For the pastry, place flour and sugar in a bowl with a pinch of salt flakes. Toss cold butter in the flour mixture, then use your fingers to rub the butter into the flour mixture to form a crumb. (Alternatively, use a food processor.) Gradually add 2-3 tbs cold water until the mixture forms a dough. Knead slightly with your hands then form into a disc, wrap in baking paper and chill for 20 minutes.
• 2.
  Meanwhile, preheat oven to 180°C. Grease a high-sided 23cm tart pan. Roll out pastry on a floured surface until 4mm thick. (Keep both sides well floured so it doesn’t stick.) Line the prepared tart pan with pastry, then prick with a fork. Freeze or chill tart shell for 5 minutes.
• 3.
  Trim excess pastry from the pan. Line pastry with baking paper and rice or baking weights. Bake for 15-20 minutes, then remove baking weights and paper, brush pastry with eggwash, and bake for a further 8-10 minutes until pastry is golden. Cool completely.
• 4.
  To make the milk filling, place flours, cinnamon and vanilla in a heatproof bowl. Whisk in eggs and almond extract. Set aside. Place milk and sugar in a saucepan over medium heat. Bring to just below a simmer, then remove from the heat and gradually pour into the egg mixture, whisking constantly, until combined.
• 5.
  Return mixture to the pan over low heat and cook, whisking constantly, until the mixture thickens slightly. Remove from the heat. Whisk in butter until smooth and combined. Pour into the tart shell, smooth the top and bake for 25-30 minutes until set around the edges, with a slight wobble in the middle. Cool to room temperature, then chill for at least 2 hours. Dust with extra cinnamon to serve.