Ingredients500ml milk
2 Tbsp cornflour 3 Tbsp self-raising flour (or cake flour & a pinch baking powder) pinch of salt 1 Tbsp butter 2 Tbsp white sugar ½ tsp vanilla essence 3 large eggs 250g frozen ready-rolled shortcrust pastry, thawed self-raising or cake flour, for dusting cinnamon, for dusting 2 tsp butter |
MethodIn a mixing bowl, dissolve the cornflour, self-raising flour & salt in a little milk.
In a saucepan, boil the remaining milk and butter. Slowly pour a ladle of boiling milk over the flour mixture while stirring. Pour the mixture back into the saucepan & simmer for 5 mins. Mix the sugar & vanilla essence in well, remove from heat, cover with a lid & leave to cool for about 30 mins. Separate the eggs. Beat the egg yolks and whisk them into the cooled mixture. Beat the egg whites until stiff & fold them gently into the mixture with a fork. On a lightly floured surface, roll out the pastry and line a greased pie dish. Trim the edges of the pastry. Pour the filling into the dish, sprinkle with cinnamon and dab with butter. Bake in the oven for 35-40 mins, rotating half way, until set and just browned. Leave to cool & serve lukewarm. |
Milk Tart
Servings: 1 tart
Total Time: 2 hrs 15 mins
Cooking Time: 1 hr
Resting Time: 35 mins (to cool)
Pre-heat Oven to 200°C