This baked milk tart is a classic SA favourite! Homemade melt your mouth pastry, smooth and velvety filling with a generous sprinkle of heart warming cinnamon… Picture this with a freshly brewed pot of coffee…mmm…heaven!
What you’ll need:
For the pastry
2 T butter – please not margerine!
2 T sugar
3/4 cup self raising flour
pinch of salt
Blitz all the ingredients together in a food processor or with an electric beater until it all clumps together to form a dough.
Press into a lightly greased 24 cm tart dish. Chill in the fridge while preparing the filling.
For the Filling
2 cups milk
2 eggs, separated
1/2 cup sugar
1/4 cup cake flour
1/4 cup corn flour
pinch of salt
2 T butter
1 t vanilla essence
Preheat the oven to 180 degrees.
Heat the milk in a medium pot(do not boil).
Beat the yolks and sugar until creamy and light then add the flours and salt – the mixture will be quite thick.
Add some warm milk to the egg mixture and then return all of it to the pot. Bring to the boil and whisk constantly until thickened.
Remove from the heat and whisk in the butter and vanilla.
Whisk the egg whites in a clean bowl until soft peaks form and fold into the custard.
Pour into the chilled pastry case and sprinkle with cinnamon.
Bake for +- 30 minutes.
*Try with frozen puff pastry
Well done to Bafana last night, although we didn’t get through, we played with heart and that’s all that matters!