Milk tart

True Love
8 servings
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Dairy

By Food24 November 03 2009
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Ingredients (14)

Base
45.00 ml butter
30.00 ml sugar
1.00 eggs
250.00 ml flour — self-raising
1.00 ml salt
20.00 ml milk
Filling
500.00 ml milk
75.00 ml sugar
2.00 eggs — just the yolks
1.00 ml salt
25.00 ml butter
5.00 ml vanilla — essence
2.00 eggs — whites only, beaten
0.00 cinnamon — ground
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Method:

Preheat oven to 180 &degC.
Grease a 23 cm round cake tin.
For base:
Beat butter and sugar together.
Add egg and beat until light and fluffy.
Sift flour and salt together, then add with milk to the butter-sugar mixture.
Press the dough into the bottom of a greased pan using a spatula.
For filling:Heat milk and sugar together in a heavy-based saucepan.
Add egg yolks and salt.
Boil until thickened, stirring frequently.
Remove from heat, add butter and vanilla essence, leave to cool and fold in lightly beaten egg whites.
Pour into base, sprinkle with cinnamon and bake for 30 minutes, or until golden brown.



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