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Milk tart
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Ingredients:
  • 500ml milk
  • 3 eggs, separated
  • 100.00 ml plain flour, sifted
  • 100.00 gm caster sugar
  • 2.00 gm baking powder
  • 25g butter softened
  • 12.00 gm icing sugar, to dust
  • 250g plain flour
  • 110g icing sugar, sifted
  • 110g unsalted butter, chilled
Instructions:
  • Preheat the oven to 180°C. Grease a 24cm loose-bottomed tart pan. Blend flour, icing sugar, and butter in a food processor until it resembles breadcrumbs. Add the egg and process until a smooth ball forms. Wrap the dough in plastic and chill for 30 minutes. Roll out the dough on a floured surface, line the pan, trim excess, and then chill for 10 minutes. Line the tart pan with baking paper, fill with rice or pastry weights, and bake for 10 minutes. Remove the paper and weights, then bake for an additional 5 minutes.
  • In a saucepan, combine milk and cinnamon stick and bring to a scalding boil. Remove from heat and let it infuse for 10 minutes. Meanwhile, preheat the oven to 170°C. In a bowl, mix yolks, flours, sugar, and baking powder. Add a small amount of the infused milk and stir until a paste forms. Then, gradually mix in the rest of the milk, remove the cinnamon stick, and return the mixture to the pan over very low heat. Cook for 5 minutes or until thickened. Take off the heat, stir in butter, cover the top with baking paper, and let it cool.
  • Start by whisking the egg whites until fluffy, then gently fold them into the custard. Pour this delicious mixture into the pastry case and bake for 25 minutes until it's perfectly set and slightly puffed. Once out of the oven, let it cool for a bit before sprinkling a mix of cinnamon and icing sugar over the top. This delightful treat can be served with some fruit and cream for an even more decadent touch.

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