To make the base, grease a 30cm tart dish and pre-heat the oven to 180°C. Roll out the puff pastry on a floured surface until about twice its original size. Gently lower the pastry into the tart dish and shape into the mould – cut off overhanging edges. Cover pastry with baking paper and top with baking beads or rice to weigh down the pastry. Blind bake for 15 minutes. Remove from the oven. Once cool, carefully lift out the baking paper and beans. Set aside.
Pre-heat the oven to 180°C. In a small bowl, add 3 Tbsp milk to the flour and make a smooth paste. In a heavy-based pot, heat the remaining milk and butter, along with the cinnamon stick. Add a bit of the warm milk mixture to the flour paste and pour it all into the milk mixture pot. Bring to boil, stirring continuously with a whisk until thickened. Remove from heat and remove the cinnamon stick. Beat the egg yolks and add to the milk mixture, whisking continuously to make a custard. Allow to cool to room temperature. Add the Canderel Yellow. Beat the egg whites to stiff peaks and fold into the custard mixture. Fill the pre-prepared pastry with the custard mixture. Bake for about 25 minutes until set and golden in colour. Sprinkle with cinnamon.