DIANE’S MILK TART
This crust is enough for more than 1 milk tart. I only use what I need and freeze the rest.
- Crust:
- 125 g butter
- 1 egg beaten
- 2 teaspoons baking powder
- 125 ml sugar
- 500 ml (2 cups) all purpose flour
- pinch of salt
- Filling:
- 1 litre + 125 ml milk
- 3 eggs
- 1 teaspoon vanilla essence
- 2 tablespoons Maizena (heap)
- 2 tablespoons cake flour (heap)
- 6 teaspoons butter
- 200 ml sugar
- pinch of salt
Crust:
Heat the oven to 200°C.
Beat sugar and butter together.
Add egg and beat.
Add flour, baking powder and salt.
Mix to a dough and press into a tart dish, prick holes in the dough with a fork and bake until golden brown. (10 – 15 minutes)
Filling:
Separate 2 eggs.
In a large bowl, mix well together, the sugar, flour, salt, Maizena, 2 egg yellows plus 1 whole egg and 125 ml milk.
Heat 1 litre milk and butter in large pot until boiling.
Add the hot milk to the flour mix and stir until well mixed.
Beat egg whites with the vanilla and lastly add to the milk mixture. Mix through.
Pour into your baked crust and allow to cool down and set.
Recipe and photo: Diane Roode Hancox
