Easy milk tart
This recipe remains my favourite milk tart. I add caramel or almond essence just to give it another touch. If you don’t like it fluffy, simply just add the eggs and don’t separate.
Makes 2 tarts
Base
250 ml (140 g self-raising flour
1 ml salt
80 ml (65 g) sugar
100 g cold butter or margarine
1 extra-large egg, beaten
Filling
750 ml milk
80 g butter or margarine
80 ml (45 g) self-raising flour
1 ml salt
4 extra-large eggs, separated
100 ml (80 g) sugar
ground cinnamon for sprinkling
1. Base: Sift flour and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add sugar.
2. Add beaten egg, cut in with a knife and knead lightly to a soft pastry. Press out into bases of two greased 23 cm ovenproof tart dishes.
3. Filling: Heat milk and butter in a medium, heavy-based saucepan. Sift flour and salt together, add egg yolks and sugar and beat well.
4. Add some of the heated milk to egg mixture, mix well and pour back into saucepan. Boil for a few minutes until thick, stirring continuously and remove from heat. Let cool slightly.
5. Beat egg whites until soft peak stage and fold lightly into custard mixture. Pour filling into bases.
6. Bake in a preheated oven at 180 °C for 20 minutes, sprinkle ground cinnamon over the top and bake further for about 10 minutes.
Tip
To make your own self-raising flour, simply add 5 ml baking powder to 250 ml cake flour. At sea level, I just add another 3 ml baking powder.