Milk tart with condensed milk

Simply Delicious
1 serving Prep: 25 mins, Cooking: 2 hrs
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A twist on the traditional dessert.

By Food24 July 04 2011
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Ingredients (13)

Crust:
70 ml castor sugar
70 g butter — softened
1 eggs
250 ml flour
5 ml Robertson's baking powder
pinch salt
Filling:
1 condensed milk
500 ml milk
15 ml butter — or margerine
2 eggs — large
50 g cornflour
5 ml vanilla — extract
cinnamon — ground
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Method:

Crust:
Cream the butter and sugar together until light and
fluffy.
Add the egg and beat well before adding the flour, baking powder
and salt.
Mix well.
Press the dough into a pie dish and bake for 15 minutes at 200°C. Remove from oven and allow to cool.

Filling:
Combine the condensed milk, milk and
butter or margarine in a small pot and allow to come to boiling
point.
Beat the eggs, cornflour and vanilla together.
Whilst whisking,
slowly pour 1 cup of the milk mixture into the egg mixture and whisk
well.
Add the egg mixture into the rest of the milk mixture and allow to
gently thicken whilst continuously stirring to prevent lumps. It should
take about 5-7 minutes for the mixture to thicken.
Taste it to make
sure there is no ‘floury’ taste and textur – it should be completely
smooth. The filling needs to be the consistency of thick-ish cheese
sauce before pouring over the crust. If it’s not, add another 2 tsp of
cornflour mixed with 1tbsn cold milk and allow to cook and thicken a bit
more.
Pour the filling into the cooled pie crust and sprinkle with cinnamon.
Refrigerate until firm and set (about 2 hours).

Makes 1 tart.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.



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