Milk Tart
Servings 6
Difficulty Beginner
Total Time 1 hour 20 minutes COOK MODE
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INGREDIENTS
- 75ml sugar
- 2 Tbsp (30ml) cake flour
- 40ml cornflour
- 3 cups (750ml) milk
- 1 Tbsp (15ml) Hinds Spices Cinnamon
- 3 Tbsp (45ml) butter
- 4 eggs, separated
- A Pinch of salt
- 250g
Today® Original Shortcrust Pastry , thawed Hinds Spices Cinnamon , for dusting
METHOD
- Mix the sugar, flour and cornflour into a paste with a small portion of the milk.
- Scald the remaining milk with the Hinds Spices Cinnamon and remove it before adding the cornflour mixture.
- Return the saucepan to the heat and cook for 15 minutes, stirring until thick and smooth.
- Remove from heat and stir in the butter. When cool, add the egg yolks one at a time mixing well. Set aside to cool slightly.
- Line a quiche tin with shortcrust pastry. Whisk the egg whites until soft peaks form and fold into the milk mixture.
- Bake in a hot oven at 220°C for 10 minutes until risen, reduce the heat to 180°C and continue to bake for 30 – 40 minutes until the pastry is browned and the filling is set.
- Sprinkle Hinds Spices Cinnamon over the top just before serving.
