|225 g||plain flour|
|125 g||unsalted butter — cold and cubed|
|80 g||icing sugar|
|1 tbsp||cold water — (iced)|
|2 cup||full cream milk|
|2||egg — seperated|
|1/4 cup||cake flour|
|1/4 cup||corn flour|
|salt — pinch|
|1||vanilla pod — seeds scraped pod kept|
To make the pastry, in a food processor combine the flour butter and icing sugar and process until the mixture resembles fine breadcrumbs. Add the yolks and water and process until the mixture comes together into a smooth ball
Wrap the pastry in cling film and refrigerate for 1 hour.
Preheat the oven to 180C.
Once the pastry is chilled roll out on a lightly floured surface. Cut rounds just bigger than your tart cases to allow for shrinkage. Spray the tart cases with cook and spray and line each case with the prepared pastry. Once all the tart cases are lined, prick holes in the bases of each tart. Line the pastry bases with non-stick baking paper and weigh down with baking beans. Allow the tarts to chill for a further 30 minutes. Once chilled blind bake for 25-30 minutes until lightly golden.
To make the filling heat the milk and vanilla pod and seeds.
In a large bowl, using an electric beater beat the egg yolks and sugar until the sugar has dissolved, beat in the flours and salt. Remove the vanilla pod from the milk. Liaise the hot the milk mixture with the flour and egg mixture. Return to the pot and cook out the custard on a medium heat stirring consistently until bubbles start to form on the top of the custard and it has thickened. Remove from the heat and whisk in the butter and Amarula. Allow the custard to stand for 5 minutes. Whisk the egg whites to soft peak stage. Fold into the slightly cooled custard. Pour the custard mixture into the pasty cases, dividing the mixture evenly. Dust lightly with the ground cinnamon.
Bake the milk tarts for 15 minutes. Remove for the oven and allow to cool. Serve.