Preheat oven to 200°C/180°C fan-forced as the preparatory step for this custard tart recipe. Process flour, icing sugar and butter until mixture resembles breadcrumbs; add egg yolk and water, process until ingredients just come together. Gently knead pastry on a lightly floured surface until smooth, divide dough into two equal portions. Wrap each in plastic wrap; refrigerate 30 minutes.
Grease four 9.5cm (base measurement) x 3cm (depth) individual round pie tins; roll portions of pastry out between 2 sheets of baking paper until large enough cut two 15cm rounds from each portion. Ease pastry rounds into prepared tins; press into base and sides. Trim excess. Prick bases all over with a fork. Cover and refrigerate 30 minutes.
Place tins on oven tray; cover pastry with squares of baking paper, fill with dried beans or uncooked rice, bake 10 minutes, carefully remove paper and beans/rice from pastry case, bake a further 10 minutes. Cool.
In a large saucepan, combine NESTLÉ Sweetened Condensed Milk and milk for the next phase of the custard tart recipe. Stir until combined.
In a large bowl combine the custard ingredients: custard powder, cornflour, egg and vanilla bean paste. Slowly pour milk mixture into custard mixture, whisking. Add mixture back to saucepan and cook over medium heat, stirring constantly for 8 minutes or until thickened. Pour into prepared pastry cases, sprinkle with cinnamon, refrigerate for 1 hour or until cooled.
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