Sift the flour, fructose, baking powder and salt into a mixing bowl

Grate the butter into the flour and mix in using your fingertips until it resembles bread crumbs

Add the egg and mix to create a soft dough

Shape the dough into a ball and press down to create a disc

Cover in clingfilm and place into the fridge for 30 minutes

Lightly grease an oven proof pie dish

Turn the dough out onto a lightly floured surface and roll until larger than your pie dish

Carefully roll the dough over the rolling pin and then unroll it into the pie dish

Press the dough firmly onto the bottom and sides of the dish

Place the pie dish into the fridge while you preheat the oven to 180° Celsius

Line the pastry with baking paper and fill with baking beans and blind bake for 15 minutes

Remove from the oven, remove the baking beans and baking paper and prick holes into the bottom of the pastry with a fork

Return to the oven and bake for 10 minutes

Remove from the oven and set aside to cool while you make the custard

Trim the edges once cooled

Place 1000mls (1l) of the milk together with the butter and cinnamon quill into a large thick bottomed sauce pan

Bring to the boil over a medium high temperature and then reduce the temperature

Pour the remaining milk (125mls) into a mixing bowl and add the egg yolks, fructose, flour, cornflour and salt

Whisk together to combine

Remove the cinnamon quill from the milk and then add the egg mixture to the milk

Whisk until smooth and then leave to simmer for 5 minutes before removing from the heat and setting aside to cool slightly *

Place the egg whites into a mixing bowl and whisk to stiff peaks stage

Fold the eggs whites into the custard using a whisk, until just combined

Gently whisk in the vanilla purée and pour into the prepared crust

Dust the top with the ground cinnamon - as thick as you would like it

Leave to set before serving