Name: Milk tart
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 125 g butter soft, or margarine; 125 ml sugar; 1 eggs large; 60 ml oil cooking; 750 ml flour; 2 eggs; 1 cup milk full cream; 30 ml vanilla essence; 60 ml custard powder; 1 tin condensed milk; 30 ml flour cake; 1 cardamom split open; 1 cinnamon stick; nutmeg grated, to taste; 250 ml sugar

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Ingredients (15)

Crust

125 g	butter — soft, or margarine
125 ml	sugar
1	eggs — large
60 ml	oil — cooking
750 ml	flour

Filling

2	eggs
1 cup	milk — full cream
30 ml	vanilla — essence
60 ml	custard — powder
1 tin	condensed milk
30 ml	flour — cake
1	cardamom — split open
1	cinnamon — stick
	nutmeg — grated, to taste
250 ml	sugar

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Method:

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.