Milk Tart; 

Pastry 
15g butter or margarine
70g (125ml self-raising flour - sifted) 
10g (15ml) sugar 
2ml salt 
1 egg beaten 

Filling 
500ml milk 
strip of tangerine or orange peel 
40g (50ml) sugar 
12g (25ml) flour sifted 
12g (25ml) cornflour 
2ml salt
cold milk to mix 
30g butter or margarine 
3 extra-large eggs, separated
ground cinnamon to sprinkle

Pastry Rub butter into flour.  Add sugar and salt.  Mix in beaten egg until a stiff dough is formed.  Press thinly into a 220mm-diameter ovenproof pie plate
Filling: Boil milk with tangerine or orange peel.  Combine sugar,
flour, cornflour, and salt in a large mixing bowl, mix to a smooth paste with a little cold milk.  Add boiling strained milk, stirring briskly until mixture is thick and smooth.  Pour back into rinsed-out saucepan, cook over medium heat two to three minutes stirring continuously.  Remove from heat, cool slightly, add butter and egg-yolks, whisk well.  Beat egg-whites until stiff, fold into custard mixture.  Pour filling into pastry base, bake at 180c, 20 minutes or until set.  Remove from oven, sprinkle ground cinnamon.  Leave to cool completely.  Serves 8