Preheat the oven to 200°C/390F/Gas Mark 6.
Whisk together the sugar, flour, cornflour, and salt together. Set aside.
130 grams white granulated sugar, 3 tablespoon plain flour, 1 tablespoon cornstarch, ½ teaspoon table salt
Place the cinnamon sticks in the milk and bring to a boil. Turn down the heat, add in the sugar-flour mixture and whisk to make sure there aren't any lumps. Cook on medium heat for 10 minutes until the milk mixture resembles a bechamel sauce. Add in the butter and whisk through until combined. Remove the milk from the heat and allow it to cool down for 10 minutes whisking occasionally to prevent skin from forming on the milk. Remove the cinnamon sticks from the milk.
850 ml milk, 2 cinnamon sticks, 60 grams butter
While the milk is cooling, beat the eggs and vanilla extract together until well combined, light and fluffy. Then add the eggs to the milk mixture whisking continuously until thoroughly combined. Pour into the milk tart crust.
4 eggs, 2 teaspoons vanilla extract
Cover the milk tart with tin foil, making sure to tent the foil over the filling so that the filling does not stick to the foil while cooking. Bake for 30 minutes. Remove the tin foil and bake for a further 20 minutes until the crust is a deep golden brown. The filling will still be a little bit wobbly.
Remove from the oven and sprinkle with cinnamon or cinnamon sugar (your choice). Allow the tart to cool and place in the fridge for at lest 3 hours to overnight. The filling will set completely in the fridge.
1-2 teaspoon ground cinnamon