Step by step method

1. Use ice water and have all the other ingredients very cold. Work in a cold place. Make sure that the dough does not stick to the table or rolling pin. Tart pans are never greased.
2. Sift the cake flour and salt together. Rub a fifth of the Stork Bake (50g) into the flour. Using a knife, mix in the water and vinegar to form a stiff dough. Knead the dough until it feels waxy and elastic (approximately 3 minutes).
3. Divide the remaining Stork Bake into 3 portions. Hard margarine should be grated. Roll out the dough very thinly and place one portion of the margarine on the dough in small pieces.
4. Sprinkle with a little flour. Fold over the dough, roll out and seal the edges. Allow to stand in a cool place for 10 minutes. Repeat procedure with remaining 2 portions of Stork Bake.
5. Roll out thinly and place dough into one large or 2 smaller tart pans. Lay strips of dough around the edge of the pan to form a ridge, using beaten egg yolk to stick strips down. Bake in a very hot oven (230°C) for 10 minutes. 
6. Combine the dry ingredients and mix into a paste with a little milk. Bring the rest of the milk to the boil, add the flour mixture and boil for 3 minutes.
7. Allow to cool slightly, then add beaten egg yolks.
8. Fold in whisked egg whites and grated orange peel. While still hot, pour into a tart dish lined with prepared flaky pastry tart base.
9. Bake in a hot oven (190°C) for 10 minutes, reduce the temperature to 160°C and bake for another 20 - 30 minutes or until custard has set. Sprinkle with cinnamon-sugar when it comes out of the oven.