Espresso Milk Tart

Method.

1. Preheat the oven to 220C. 
2. Add biscuits and the melted butter to a processor and blitz until it forms a crumb – it will resemble wet sand. Pour into a round spring form tray lined with baking paper. Use a spatula to spread the base evenly, set aside. 
3. Add 3 cups of milk, espresso, vanilla paste and butter to a large saucepan, bring up to the boil, stirring occasionally. Turn off the heat, set aside to infuse.
4. Whisk the eggs white in a large bowl until stiff, set aside. 
5. In another bowl whisk egg yolks, sugar and 1 cup of milk until smooth. Pour in ⅓ of the coffee mixture to the egg yolk mixture. Whisk to incorporate before adding to the remaining mixture. Turn on to a medium heat and cook for 5 minutes, stirring regularly, until it forms a thick custard. Allow to cool slightly before folding through the egg whites. Pour over the biscuit base, top with a sprinkle of cinnamon. Bake for 30-40 minutes, there should still be a slight wobble in the centre when its ready. 
6. Remove from the oven and allow to cool in the tray. Cut into wedges, sprinkle with a small pinch of ground coffee and serve with a generous spoonful of cream.