Milk tart

Recipe from: 9/1/2009 12:00:00 AM

Ingredients 17
Servings 8
Time 90

Ingredients

  • 0
    Crust
  • 125
    g
    soft butter or margarine
  • 125
    ml
    (1/2 cup) sugar
  • 0
    1 large egg
  • 60
    ml
    (1/4 cup) cooking oil
  • 750
    ml
    (3 cups) cake flour
  • 0
    Filling
  • 0
    8 large eggs
  • 1
    Litres
    4 cups) full-cream milk
  • 30
    ml
    (2 Tbsp) vanilla essence
  • 60
    ml
    (1/4 cup) custard powder
  • 0
    1/2 x 397g tin condensed milk
  • 30
    ml
    (2 Tbsp) cake flour
  • 0
    6 cardamom pods, split open
  • 0
    6 pieces of stick cinnamon
  • 0
    Grated nutmeg for sprinkling
  • 250
    ml
    1 cup sugar
 

Method

60
 
Milk tart is always served at Malay functions or parties.
To make the crust: Place the butter and sugar in a mixing bowl and cream together. Add the egg and whisk till thick and creamy. Add the oil and mix. Sift in the flour gradually and mix to form a soft biscuit-like dough. Grease a heavy-based rectangular ovenproof dish (37 cm x 27 cm) lightly with butter and line with the dough mixture, along the bottom and sides of the dish.
To make the filling: Whisk the eggs till light and frothy. Add the milk and beat well. Add the sugar and vanilla essence and mix. Sift the custard powder into the milk mixture and beat well, making sure there are no lumps. Add the condensed milk and mix well. Sift the cake flour into the mixture and beat thoroughly till a creamy consistency is formed.
Pour the filling into the crust and scatter the cardamom pods and stick cinnamon on top. Sprinkle lightly with nutmeg and bake for 1 hour. Switch off the oven, open the door and leave to cool for 10 minutes. Remove from oven and leave to stand for 10 minutes more before serving.
 

Read more on: bake  |  dairy
 

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