Roll out your cold pastry on a floured surface and press into a 23cm round glass pie dish. With a fork prick small holes on the base. Refrigerate for 15 - 20 minutes.
Warm up 750ml of milk with 4 cinnamon sticks in a pot over medium heat - do not bring the milk to a boil.
Add sugar, cake flour and corn flour to a separate boil. Then add the egg yolk and 250ml of milk. Wisk generously.
Remove the milk from the stove and remove cinnamon sticks.
Temper the flour-egg mixture with some of the warm milk and whisk.
Return the milk to the stove and slowly add the four-egg mixture. Whisking continuously until the mixture thickens.
Whisk the egg whites until soft peaks form.
Remove from the stove, then add the vanilla essence and butter and stir in until well incorporated.
Gently fold in egg whites to the custard mixture.
Remove the pastry from the refrigerator and pour in the filling.
Sprinkle ground cinnamon on top.
Bake in a preheated oven set at 180°C for 40 minutes.
Allow the tart to cool before slicing.