Old fashioned milk tart

This baked milk tart is a classic SA favourite!
 
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Recipe from: 24 june 2010
Preparation time: 15 mins
Cooking time: 30 mins
 
 

Ingredients

 
  • For the pastry:
  • 2
    Tbs
    butter - please not margarine!
  • 2
    Tbs
    sugar
  • 1
    egg
  • 3/4
    cup
    self raising flour
  • pinch
    salt
  • For the filling:
  • 2
    cup
    milk
  • 2
    eggs, separated
  • 1/2
    cup
    sugar
  • 1/4
    cup
    cake flour
  • 1/4
    cup
    corn flour
  • pinch
    salt
  • 2
    Tbs
    butter
  • 1
    tsp
    vanilla essence
  • Ground cinnamon
Servings: Change Serving
 
 

Method

 
Preheat oven to 180 degrees celcius.

Blitz all the ingredients together in a food processor or with an electric beater until it all clumps together to form a dough.

Press into a lightly greased 24 cm tart dish. Chill in the fridge while preparing the filling.

Heat the milk in a medium pot(do not boil).

Beat the yolks and sugar until creamy and light then add the flours and salt - the mixture will be quite thick.

Add some warm milk to the egg mixture and then return all of it to the pot.

Bring to the boil and whisk constantly until thickened.

Remove from the heat and whisk in the butter and vanilla.

Whisk the egg whites in a clean bowl until soft peaks form and fold into the custard.

Pour into the chilled pastry case and sprinkle with cinnamon.

Bake for +- 30 minutes.

*Try with frozen puff pastry.

Recipe by Carey Boucher Erasmus and published in Crush online magazine.

 

Read more on: bake
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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