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Milk Tart
- 62.5 g butter, softened
- 1/4 cup castor sugar
- 1 egg
- 1 cups cake flour
- 1 tsp baking powder
- Pinch of salt
- 21/4 cups milk
- 1 cinnamon stick
- 1/2 cup sugar
- 11/4 Tbs flour
- 11/4 Tbs corn flour
- 1 tsp vanilla paste
- 1 tsp ground cinnamon
Pastry:
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Cream 62.5g butter and castor sugar together and add 1/2 of the egg, beating well to combine.
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Add cake flour, 1 tsp baking powder and a pinch of salt – to form a stiff dough.
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Press dough evenly into a tart tin.
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Dock the pastry base then blind bake at 180C for 30 min or until the pastry is golden and crispy.
Filling:
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Place milk and cinnamon stick into a pot and bring to the boil.
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In a bowl, whisk together 1/2 of the egg, sugar, flour, corn flour and vanilla.
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Pour 2 1/4 cups boiling milk into the egg mixture, while continuously whisking.
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Discard the cinnamon stick then return mixture to the pot and cook on medium heat until thickened.
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Add 1 tbsp butter and stir through.
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Pour into the baked pastry shell and sprinkle with the ground cinnamon.
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Allow to cool completely cool at room temperature before storing in the fridge.