Milk Tart

28. Jun, 2017

Old fashioned but still the best!


PASTRY - 125g butter, 1/2 cup castor sugar, 1 egg, 2 cups flour, pinch salt, 1 teaspoon baking powder.                                                                                                                                        FILLING - 1 litre milk, 2 eggs plus one egg yolk, 1 cup sugar (little less), 2 tablespoons flour, 3 tablespoons corn flour, 2 teaspoons vanilla essence, 25g butter, cinnamon.

For the pastry - whisk the butter and sugar until light and fluffy. Add the egg and mix well. Add the dry ingredients and mix until you get a soft dough. Add more flour if needed. Press the dough with your fingers into a 28cm pie dish. Prick the pastry all over with a fork. Then bake at 180degrees celsius for 15-18 mins or until the edges just turn brown. Remove from the oven and set aside to cool completely.                                                                                              For the Filling - Whisk the eggs and sugar with an electric beater until pale and fluffy. Add the flours and stir through. Heat the milk in a large pot until it just bubbles on the edges. Remove from the heat and whisk in the egg mixture. Place the pot back on low heat and stir until the mixture thickens, about 8-10 minutes. Remember to keep stirring to prevent any lumps forming. Remove from the heat and stir through the butter and vanilla essence. Pour the hot mixture into the cooled pastry shell. Sprinkle with cinnamon. Once completely cooled the tart can be kept in the fridge until ready to cut and enjoy!