Preheat the oven to 180°C (350°F).

Preparing the Crust:

• Grease a springform loose-base cake pan with cooking spray.
• Using an electric mixer, beat the butter and sugar until smooth, light, and creamy.
• Add the egg and mix well.
• Sift the flour, salt, and baking powder together and fold into the egg mixture.
• If the dough is too firm, add a small amount of milk to achieve a soft, spreadable consistency.
• Press the dough evenly into the pan, ensuring it reaches the rim to form the crust.

Preparing the Filling:

• In a saucepan, bring 1 litre of milk to a boil with the sugar and butter.
• In a separate bowl, beat the egg yolks with 1/2 cup of milk. Add the corn flour and cake flour, mixing well.
• Slowly pour the egg mixture into the boiling milk, stirring continuously to prevent lumps. Reduce heat as needed to avoid burning.
• Once the mixture has thickened, remove from heat.
• Beat the egg whites until stiff and fold them gently into the filling mixture.
• Add the almond essence and mix thoroughly.
• Pour the filling into the prepared crust and bake for approximately 30 minutes or until golden brown.
• Remove from the oven, allow to cool slightly, and sprinkle with cinnamon.
• Let the tart cool completely before serving. If you prefer it slightly warm, it won't have set completely, but it will still be delicious. Enjoy your yummy treat!

Enjoy your yummy treat!