Step by step method

1. Together in a bowl, sift all the dry ingredients together.
2. Rub in Stork Bake with the dry ingredients until well combined.
3. Add one egg at a time and mix until egg is fully combined with the flour and margarine mixture before adding the next.
4. Pastry should now be in one ball. Line a 23cm baking tin (approx 7cm in height).
5. Once the tin is lined, place in the freezer until the pastry is frozen.
6. Bake at 180°C for 10 - 20min. Before baking, take about 1kg of rice and cover it in the tin foil. Add this bag of rice into the centre of the pastry lined tin. This will keep the pastry from shrinking (which is blind baking).
7. Remove from oven and allow to cool for about 1 hour.
8. Heat the milk to boiling point.
9. Beat eggs and sugar until smooth and add cornflour and flour. Whisk until well combined.
10. Add the hot milk mixture to the egg mixture, slowly tempering the two mixtures.
11. Keep stirring while adding the milk and make sure it is added slow so as to not scramble the eggs.
12. Place back on heat and stir until thickened. The longer you leave it on the heat, the thicker it will become. For a good milk tart, mixture should be a thick consistency like custard.
13. Take off the heat and add vanilla and Stork Bake.
14. Bake for 15min at 180°C or until slightly firm.
15. Dust the baked milk tart with cinnamon. This will depend on how much you like cinnamon.
16. Leave overnight in a fridge to set properly.