Name: Heavenly milk tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 140.00 g flour cake; 30.00 g cornflour; 65.00 g sugar; 2.00 ml salt; 125.00 g butter; 5.00 ml vanilla extract; 900.00 ml milk; 1.00 vanilla pod; 3.00 eggs large; 130.00 g castor sugar; 3.00 eggs large, yolk only; 0.00 nutmeg whole, freshly grated; 0.00 icing sugar to dust

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Ingredients (13)

SHORTBREAD BASE

140.00 g	flour — cake
30.00 g	cornflour
65.00 g	sugar
2.00 ml	salt
125.00 g	butter
5.00 ml	vanilla — extract

FILLING

900.00 ml	milk
1.00	vanilla — pod
3.00	eggs — large
130.00 g	castor sugar
3.00	eggs — large, yolk only
0.00	nutmeg — whole, freshly grated
0.00	icing sugar — to dust

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Method:

BASE
Sift dry ingredients together in a bowl, rub in butter, add vanilla extract and mix to form a soft dough.
Press pastry into a greased 20 cm diameter springform cake pan.
Chill for 30 minutes. Preheat oven to 190 &degC.
FILLING
Heat milk in a saucepan with the vanilla pod, remove from plate and leave to infuse for 10 minutes.
Discard vanilla pod.
In a bowl, beat together eggs, sugar and egg yolks until pale.
Gradually pour in hot milk, beating all the time until custard thickens.
Pour into pastry case and sprinkle with nutmeg.
Bake for 1 1/4 hours or until filling is firm around the edges but the centre is not quite set.
Serve dusted with icing sugar.