Step 1

Preheat the oven to 180°C. For the pastry, place flour, sugar and butter in a food processor and whiz until mixture resembles fine breadcrumbs. Add egg yolk, milk and zest, then whiz until mixture comes together. Shape into a disc, enclose in plastic wrap and chill for 30 minutes.

Step 2

Roll out pastry on a lightly floured surface until 4mm thick, then use to line a greased 36cm x 11cm fluted tart pan. Freeze tart shell for 5 minutes. Prick base with a fork, line pastry with baking paper and rice or pastry weights, then bake for 20 minutes. Remove rice and baking paper, brush with beaten egg and bake for 5-10 minutes until pastry is golden.

Step 3

To make filling, place milk, vanilla pod and seeds and cinnamon in a saucepan over medium heat. Peel mandarin, reserving the fruit to serve, and add peel to the pan. Bring to a simmer, then remove from heat and infuse for 15 minutes.

Step 4

Meanwhile whisk egg, flours and caster sugar to combine. Strain milk over egg mixture, whisking constantly, then return to the pan over low heat. Cook, stirring, for 3-4 minutes until thickened. Remove from heat and pour into pastry shell. Bake for 20-25 minutes until set. Cool slightly.

Step 5

Sprinkle the tart with cinnamon and icing sugar. Slice the reserved mandarin and use to garnish the tart, then serve.