Base

1. In a mixing bowl, combine 1 cup of cake flour, 1 cup self-raising flour, ¾ cup sugar, 2 tablespoons oil, and 1 melted 125 g butter.
2. Add 1 egg and mix it all together until you’ve got a nice, soft dough, not too dry, not sticky either.
3. Press the dough evenly into a greased baking dish (a 9×13-inch dish works great).

Filling:

1. Melt 4 tablespoons of butter and pour in 4 cups of boiling water.
2. Stir in 2 tins of condensed milk and give it a good mix.
3. Beat 10 extra-large eggs in a separate bowl, then whisk them in one at a time.
4. Don’t rush; you want that custard smooth and silky.
5. In a small bowl, mix 1 tablespoon custard powder with 2 tablespoons milk to make a paste, then stir it into the mixture.
6. If you’re feeling fancy, add a pinch of fine cardamom (Elachi); it gives the tart a warm, lightly spiced note.
7. Pour the filling gently over your base. Let it rest for a few minutes so it settles.
8. Bake at 125°C (257°F) for about 1½ hours, until the top looks set and just golden around the edges.
9. Sprinkle generously with ground cinnamon while still warm. Let it cool completely before slicing; that’s when the creamy texture really shines.