Erika's quick milk tart

Recipe from: 5/18/2000 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • CRUST
  • 250
    ml
    cake flour
  • 5
    ml
    baking powder
  • 2
    ml
    salt
  • 65
    ml
    butter, at room temperature
  • 65
    ml
    sugar
  • 1
    extra-large egg
  • 25
    ml
    milk
  • FILLING
  • 2
    Litres
    milk
  • 65
    ml
    butter
  • 4
    extra-large eggs, separated
  • 200
    ml
    sugar
  • 100
    ml
    cake flour
  • 150
    ml
    cornflour
  • 2
    ml
    salt
  • ground cinnamon
 

Method

30 min
 
Preheat the oven to 180 ºC and grease 2 x 23 cm tart dishes with butter or spray with non-stick spray. Prepare the crust: sift the cake flour, baking powder and salt together. Beat the butter and sugar until light and creamy. Add the egg and beat well. Add the dry ingredients, alternating with the milk, and beat until mixture forms a spreadable pastry. Divide the pastry in two and use to line the bottom and sides of the tart dishes. (The pastry needn't be thick.) Set aside until needed or store in the fridge. Heat 1 litre (4 c) of the milk with the butter until the butter has melted. Remove from heat. Beat egg yolks and sugar together until light and thickened. Sift the cake flour, cornflour and salt together and add the remaining milk. Beat until smooth. Add some of the hot milk to the egg mixture, stir and pour everything back into the saucepan. Heat over low heat, stirring all the while until it thickens. Beat the egg whites until stiff and fold carefully into the mixture. Pour the filling into the prepared crusts and bake for 30 minutes. Remove from the oven, sprinkle with cinnamon and serve slightly warmed. Makes 2 medium tarts.
 

Read more on: bake  |  dairy
 

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