Milk tart

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 200
    g
    puff pastry
  • Filling
  • 400
    ml
    Nestlé Ideal Evaporated Milk
  • 350
    ml
    water
  • 2
    sticks cinnamon
  • 65
    g
    sugar
  • 35
    g
    cornflour
  • 30
    g
    flour
  • 3
    eggs
  • 80
    g
    butter
  • 5
    ml
    vanilla essence
  • ground cinnamon
 

Method

 
Roll out pastry and line a 1 to 1,5 litre pie plate.
Bake blind in a preheated oven at 180 ºC for about 15 minutes until golden.

FILLING:
Heat the milk, water and cinnamon sticks to just under boiling, then set aside to infuse for 1 hour.
Mix the sugar, cornflour and flour thoroughly.
Separate eggs and beat whites until soft peaks form.
Bring the milk and butter to the boil and strain on to the sugar and cornflour mixture, mixing well with a whisk.
Add this mixture to the egg yolks and mix in the essence. Fold in the egg whites and return to the stove. Cook over medium heat, whisking until mixture thickens. Do not boil.
Pour into baked pastry shell and sprinkle with cinnamon.
Bake in a preheated oven at 180 ºC for 20 minutes.
Cool before cutting.

 

Read more on: bake  |  dairy
 

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