Name: Milk tart
Yield: 6 servings
Cuisine: Bake
Ingredients: 200.00 g puff pastry; 400.00 ml evaporated milk; 350.00 ml water; 2.00 cinnamon stick; 65.00 g sugar; 35.00 g cornflour; 30.00 g flour; 3.00 eggs; 80.00 g butter; 5.00 ml vanilla essence; 0.00 cinnamon ground

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Ingredients (11)

200.00 g

puff pastry

Filling

400.00 ml	evaporated milk
350.00 ml	water
2.00	cinnamon — stick
65.00 g	sugar
35.00 g	cornflour
30.00 g	flour
3.00	eggs
80.00 g	butter
5.00 ml	vanilla — essence
0.00	cinnamon — ground

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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.