Let’s make it
Preheat the oven to 200C to 180C (fan forced).
Mix flour, icing sugar and butter until the mixture resembles breadcrumbs. Add the egg and water; mix well.
Grease four 9.5cm x 3cm (base measurement x depth) individual round pie tins; roll portions of pastry out between 2 sheets of baking paper until they are large enough to get two 15cm rounds cut from each portion. Ease the pastry rounds into the prepared tins; press into the base and sides. Trim the excess. Prick bases all over with a fork. Cover and refrigerate for 30 minutes. Bake the tins in the oven for 10 minutes and let it cool.
In a large saucepan, mix MILKMAID and water. Stir until combined. In a large bowl mix cornflour, egg yolk and vanilla. Whilst whisking, slowly pour the MILKMAID mixture into the custard mixture. Add the mixture back to the saucepan and cook over medium heat, stirring constantly for 8 minutes or until thickened.
Pour into the prepared pastry cases and sprinkle with cinnamon. Refrigerate.
Eggs contain many vitamins and minerals that are an essential part of a healthy, balanced diet. They are also an excellent source of proteins.