This is the real old fashioned traditional South African Melktert, quite delicious, and rightly one of our favourite treats.
There are many of these recipes on the web, adjusted in various ways, and with many ingredients added which were not available when this recipe was first created.
These can make the finished tart something quite different from the original.
There are also many recipes available that do not contain cinnamon, which may be a personal preference, but is definitely NOT traditional!
It is very important to keep the pastry short, and to pre-bake it, so that the creamy filling does not make it soggy.
I use honey in my filling, because it is more nutritious than sugar, and healthier, (and I think the settlers may well have used it, not sugar) but if you hate honey, you could substitute 80 - 100g sugar, to taste.