Traditional Milk Tart
From genna_gp 16 years ago
- 80 minutes to make
- Serves 30
This custard pie with a sweet pastry crust is a South African favourite. The true, traditional milk tart is usually made with puff pastry and baked custard filling. I prefer this version, in which the sweet short-crust pastry is baked blind, filled with a cooked custard filling and served cold or at room temperature.
Ingredients
- Sweet shortcrust pastry shopping list
- 125g butter shopping list
- 100g caster sugar shopping list
- Pinch of salt shopping list
- 205g cake flour shopping list
- 5ml Ground mixed spice shopping list
- 2 egg yolks shopping list
- 30ml ice-cold water shopping list
- custard Filling shopping list
- 1.125 Litres milk shopping list
- 50g butter shopping list
- 2-3 Pieces Stick cinnamon shopping list
- 200g caster sugar shopping list
- 40g cake flour shopping list
- 35g corn flour shopping list
- Pinch of salt shopping list
- 3 eggs shopping list
- 5ml vanilla essence shopping list
- ground cinnamon for Sprinkling shopping list
How to make it
- Pastry
- The pastry can be made by hand or in a food processor.
- Cream together the Butter, Sugar and Salt and then rub or pulse in the Flour, Mixed Spice and Egg Yolks.
- Add the Ice-Cold Water and process to form a firm dough, taking care not to overwork the pastry.
- Roll the pastry into a large, fat sausage. Wrap snugly in cling film and rest in the refrigerator for at least an hour.
- Grease a 30cm metal tart mould.
- Slice the pastry into thin slivers approximately 3-5mm thick and line the tart mould. Simply press them together, level out and then tidy up the sides by pushing with your thumb. Alternative, roll out the pastry on a lightly-floured surface and transfer gently to the tart mould. Prick all over with a fork.
- Freeze for at least an hour before baking.
- Preheat the over to 200˚C. Bake the pastry shell direct from the freezer until crisp and golden - about 15 minutes.
- Remove from the oven and allow to cool before filling.
- The Custard Filling
- Pour the milk into a large glass bowl suitable for microwave oven. Add the butter and stick cinnamon and bring to the boil.
- Whisk together the castor sugar, Cake Flour, Corn Flour, Salt and 3 whole Eggs.
- Pour this mixture gradually into the hot milk mixture while whisking continuously. I know this should be done the other way around, but I have fround that by whisking vigorously you can prevent clumps from forming.
- Also, the secret is to have really hot milk to start off with so that the mixture starts to thinken almost immediately.
- Microwave on high for 3 to 4 1 minute intervals. Whisk after each interval until the mixture is cooked.
- Remove the stick cinnamon and add the vanilla essence. Mix well.
- Pour the hot mixture into the pastry shell.
- Sprinkle liberally with ground cinnamon and allow to cool completely before serving.
The Rating
Reviewed by 2 people-
Oh ... I miss this sooooooooo much !! Thanx !! 5 f's to you !!
hungerhealer
in Athens loved it
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Wonderful recipe Genna! YOu have some great baking tips included in your instructions as well. Can't wait to try this one!
shepherdrescue
in Lake Forest loved it
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