Amarula Milk Tarts

Method

1. 1
   Cream together softened butter and icing sugar until smooth. Beat in the egg and vanilla. Fold in cake flour, almond flour, and salt. Bring the dough together, wrap in plastic, and refrigerate for about 1 hour.
2. 2
   Roll the pastry thin and line small tart tins. Use rice as weights and blind bake at 180°C for 15 minutes until the pastry starts to set. Remove the weights and bake for another 5 minutes.
3. 3
   Carefully unmold the shells, then brush with egg wash (2 egg yolks mixed with 2 tsp cream or milk). Return to the oven and bake for another 8–12 minutes until golden and glossy.
4. 4
   For the filling: Gently heat milk, butter, and a cinnamon stick in a saucepan. Let the cinnamon infuse for about 5 minutes. In a bowl, whisk together eggs, icing sugar, cornflour, cake flour, and salt until smooth. Slowly whisk in the warm milk, then return the mixture to the saucepan. Cook gently, stirring constantly, until thick and silky.
5. 5
   Remove from heat and stir in Amarula Cream Liqueur and vanilla extract. Fill the pastry shells with the mixture. Refrigerate for at least 4 hours, or overnight.
6. 6
   Dust with ground cinnamon before serving.