Name: Erika's quick milk tart
Cook time: 30 min
Total time: 30 min
Yield: serving
Cuisine: Bake
Ingredients: 250.00 ml flour cake; 5.00 ml Baking powder; 2.00 ml salt; 65.00 ml butter room temperature; 65.00 ml sugar; 1.00 eggs extra-large; 25.00 ml milk; 2.00 milk; 65.00 ml butter; 4.00 eggs extra-large, seperated; 200.00 ml sugar; 100.00 ml flour cake; 150.00 ml cornflour; 2.00 ml salt; cinnamon ground

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Ingredients (15)

CRUST

250.00 ml	flour — cake
5.00 ml	Baking powder
2.00 ml	salt
65.00 ml	butter — room temperature
65.00 ml	sugar
1.00	eggs — extra-large
25.00 ml	milk

FILLING

2.00	milk
65.00 ml	butter
4.00	eggs — extra-large, seperated
200.00 ml	sugar
100.00 ml	flour — cake
150.00 ml	cornflour
2.00 ml	salt
	cinnamon — ground

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Method:

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.