This milk tart is similar to your traditional custard tart. Its original name is 'Melktert' and comes from South Africa. It's a sweet tart consisting of milk, flour sugar and eggs. Its got a high ratio of milk (hence why it's called a milk tart) which is typically infused with cinnamon. Enjoy. This pastry mix will make 1 whole tart and 5 mini tarts (taste tester tartlets i like to call them)
Ingredients:
2 Cups Milk
1 Cinnamon Stick
3 Eggs, separated
1 Tablespoon Cornflour
5 Tablespoons Plain flour
5 Tablespoons Caster sugar
1/2 teaspoon Baking powder
25g Butter, softened
1/2 Tablespoon Ground Cinnamon
1 Tablespoon Icing Sugar
Pastry
250g Plain Flour
110g Icing Sugar
110g Butter, chilled
1 Egg
Method:
Preheat oven to 180'c. Lightly grease a loose bottom tart tin. In a food processor mix together flour, icing sugar and butter til it resembles breadcrumbs. Add the egg and process till it forms a smooth ball. Cover with plastic wrap and put in the fridge for 30mins. Roll dough onto a lightly floured surface and line the pan with it. Trim off any excess and place it back into the fridge for 10mins. Line tart pan with baking paper fill with baking beads (i've got some special jamie oliver beads i'm in love with) and bake in the oven for 10mins. Remove paper and weights and bake for another 5mins.
Place milk and the cinnamon stick in a saucepan. Bring to the boil, remove from the heat, then allow to infuse for 10mins. Reduce oven temp to 170'c. Place yolks flours, sugar and baking powder into a bowl, add a little of the milk mixture and stir to form a paste. Stir in the remaining milk and discard the cinnamon stick. Return mixture to the saucepan and over a very low heat stir for 5mins or until thickened. Remove from the heat and beat in the butter, cover the top with baking paper and cool (this stops a skin from forming).
Whisk egg whites, then fold into custard. Pour custard into pastry case an bake for 25mins or until the filling is set and slightly puffy. Remove, cool and sift combined cinnamon and icing sugar over the top. Serve.
2 Cups Milk
1 Cinnamon Stick
3 Eggs, separated
1 Tablespoon Cornflour
5 Tablespoons Plain flour
5 Tablespoons Caster sugar
1/2 teaspoon Baking powder
25g Butter, softened
1/2 Tablespoon Ground Cinnamon
1 Tablespoon Icing Sugar
Pastry
250g Plain Flour
110g Icing Sugar
110g Butter, chilled
1 Egg
Method:
Preheat oven to 180'c. Lightly grease a loose bottom tart tin. In a food processor mix together flour, icing sugar and butter til it resembles breadcrumbs. Add the egg and process till it forms a smooth ball. Cover with plastic wrap and put in the fridge for 30mins. Roll dough onto a lightly floured surface and line the pan with it. Trim off any excess and place it back into the fridge for 10mins. Line tart pan with baking paper fill with baking beads (i've got some special jamie oliver beads i'm in love with) and bake in the oven for 10mins. Remove paper and weights and bake for another 5mins.
Place milk and the cinnamon stick in a saucepan. Bring to the boil, remove from the heat, then allow to infuse for 10mins. Reduce oven temp to 170'c. Place yolks flours, sugar and baking powder into a bowl, add a little of the milk mixture and stir to form a paste. Stir in the remaining milk and discard the cinnamon stick. Return mixture to the saucepan and over a very low heat stir for 5mins or until thickened. Remove from the heat and beat in the butter, cover the top with baking paper and cool (this stops a skin from forming).
Whisk egg whites, then fold into custard. Pour custard into pastry case an bake for 25mins or until the filling is set and slightly puffy. Remove, cool and sift combined cinnamon and icing sugar over the top. Serve.
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