Crust 

1. Chop butter finely with a knife, add sugar and ice cold water to this mixture. Mix it up.
2. Whisk the egg well and add it to the butter mixture.
3. Sift flour and the baking powder well and add into the butter and egg mixture. With your fingers gently mix this butter flour mixture lightly. Place in a bowl in the fridge for 15 minutes.
4. Grease your pie dishes (this recipe makes 2)
5. Roll out the pastry to the size you would like (1/4 inch), at least, divide for the tart dishes and keep some for the lattice decoration. Add the crust to the dishes.

Filling / vulsel 

1. Cut the butter with a knife into small pieces. Then in a bowl add the butter sugar and salt with dry ingredients of flour and rub these together with fingers. Take some of the milk to mix this into a smooth consistency before you add it into the warm milk. This will prevent lumps forming.
2. On the stove top, bring the rest of milk to almost boiling point. Add the mixture you just mixed together and stir it in the warm milk until thickened. Take of the stove.
3. Preheat the stove to 250 Deg. C (500 Deg. F)
4. Whisk eggs well and add into the warm milk mixture slowly while you stir so not to have the eggs turn into scrambled eggs, mixing it well that all is smooth and together.
5. Pour this milk filling into the tart dishes equally.
6. Add the strips of pastry you left for the tops of the milk tart. Make an easy pattern. Of just across a few times. bake in the oven for 10 minutes. At 250 Deg.
7. Mix some brown sugar and cinnamon and sprinkle over the top of the tart

The tops and pastry should be light brown, take it out and leave to cool on a cooling rack.

Serve for tea with some cream as a dessert.

An easy and quick recipe to bake.