TO MAKE THE CRUST:

1. Grease a 24 cm pie dish.
2. Mix the crushed biscuits, cinnamon and melted butter together.
3. Press the mixture into the prepared pie dish to make an even crust.
4. Refrigerate for 30 minutes before adding the filling.

TO MAKE THE FILLING:

1. Place the milk, cinnamon stick and vanilla in a saucepan on medium heat and bring to just before boiling point.
2. Lightly beat the eggs with the sugar then add the corn flour and flour and mix to a smooth paste.
3. Pour the hot milk into the egg mixture and stir rapidly.
4. Return the mixture to low heat and cook, stirring continuously, until the mixture is thick and starts to boil.
5. Remove from the heat and add the butter – mix in gently.
6. Pour the filling into the chilled tart crust and sprinkle with cinnamon.
7. Cool completely before serving.