BAKED MILK TART
- Crust:
- 100 ml butter, softened
- 100 ml sugar
- 2 x-large eggs
- 200 ml sifted cake flour
- 1 teaspoon baking powder
- pinch of salt
- Filling:
- 4 large eggs, separated
- 3 ml vanilla essence
- 3 cups milk
- 25 g cake flour
- 25 g corn flour
- pinch of salt
- 100 g sugar
- 250 g butter, cut into small blocks
- cinnamon, for sprinkling
Crust:
Cream butter and sugar. Add in eggs one at a time and mix well. Sift dry ingredients in and mix to make a paste. Spread in two greased tart dishes or one big one.
Custard filling:
Whisk egg whites and vanilla essence till stiff peaks form. Mix 150 ml milk, corn flour, cake flour, sugar and salt to a smooth paste. Set aside.
Bring remaining milk to just below boiling point then stir in reserved corn flour mixture and stir till mixture thickens. Add butter little at a time stirring till all well combined then add beaten egg yolks while stirring.
Gently fold in egg whites and pour into dishes.
Bake for 20 to 30 minutes on 190 ºC.
Note:
Don’t forget to preheat the oven. Can be done while making custard.
Sprinkle with cinnamon.
Recipe and photo: Alice Coetzee
