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Traditional Milk Tart (Sa)

A community recipe by SAFruitCake

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 2 medium tarts

Metric Cups

75 millilitres cake flour
50 millilitres cornflour
50 millilitres sugar
1 millilitre salt
125 millilitres milk
2 medium egg yolks
25 millilitres sugar
2 drops food colouring (yellow)
4 drops almond essence
7 millilitres vanilla essence
2 medium egg whites
½ millilitre cream of tartar
25 millilitres sugar
550 millilitres milk
10 millilitres butter
2 cinnamon sticks

2⅝ fluid ounces cake flour
1¾ fluid ounces cornstarch
1¾ fluid ounces sugar
fluid ounce salt
4⅖ fluid ounces milk
2 medium egg yolks
⅞ fluid ounce sugar
2 drops food colouring (yellow)
4 drops almond essence
¼ fluid ounce vanilla essence
2 medium egg whites
fluid ounce cream of tartar
⅞ fluid ounce sugar
19⅓ fluid ounces milk
⅓ fluid ounce butter
2 cinnamon sticks

Method

Traditional Milk Tart (Sa) is a community recipe submitted by SAFruitCake and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat your oven to 260°C. The oven rack should be in the second slot from the bottom.

Line two pans with puff pastry. As soon as the oven is hot, bring the milk, butter and cinnamon to the boil. Turn off the heat. Add the hot milk to the flour-and-milk mixture and stir until smooth. Pour back into the saucepan and put it on the switched off plate.

Stir the milk mixture in the saucepan until thick - it should only make 1 or 2 bubbles as it boils. Pour milk mixture back into mixing bowl. Remove cinnamon. Stir in the egg yolk mixture.

(In the meantime, someone must have beaten the egg white mixture until it's just stiff; not too much, otherwise it's dry.) Fold the egg white mixture in to the milk mixture.

Pour the filing into your puff pastry lined pan, sprinkle with fine cinnamon if you like and bake in the preheated oven for 10 minutes.

Lower the temperature to 200°C and bake for another 20 minutes. If the tart gets too brown, lightly put a piece of aluminium foil on top with the shiny side up. Serve lukewarm.

Heat your oven to 260°C. The oven rack should be in the second slot from the bottom.

Stir the milk mixture in the saucepan until thick - it should only make 1 or 2 bubbles as it boils. Pour milk mixture back into mixing bowl. Remove cinnamon. Stir in the egg yolk mixture.

(In the meantime, someone must have beaten the egg white mixture until it's just stiff; not too much, otherwise it's dry.) Fold the egg white mixture in to the milk mixture.

Pour the filing into your puff pastry lined pan, sprinkle with fine cinnamon if you like and bake in the preheated oven for 10 minutes.

Lower the temperature to 200°C and bake for another 20 minutes. If the tart gets too brown, lightly put a piece of aluminium foil on top with the shiny side up. Serve lukewarm.