Milk Tart (Traditional South African)

A community recipe by susanvs

Not tested or verified by Nigella.com

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Introduction

I got this recipe on a South African web site. And after making it I never used another recipe. Milk Tart in South Africa is eaten hot or cold and it's the cinnamon flavour that gets you before you even tasted it.

Ingredients

Serves: 0

Metric Cups

750 millilitres milk (boiling)
10 millilitres custard powder
7 millilitres butter
1 millilitre salt
1 cinnamon stick
15 millilitres cornflour
15 millilitres cake flour
25 millilitres milk
125 millilitres white sugar
4 large eggs (separated)
2 millilitres almond essence
5 millilitres ground cinnamon (mixed with 65ml sugar)
500 grams puff pastry

26⅓ fluid ounces milk (boiling)
⅓ fluid ounce custard powder
¼ fluid ounce butter
fluid ounce salt
1 cinnamon stick
½ fluid ounce cornstarch
½ fluid ounce cake flour
⅞ fluid ounce milk
4⅖ fluid ounces granulated sugar
4 large eggs (separated)
fluid ounce almond essence
⅙ fluid ounce ground cinnamon (mixed with 65ml sugar)
18 ounces puff pastry

Method

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

Line 2 pie plates with the pastry and make a raised edge for each.

For the filling: Add butter, salt and cinnamon to boiling milk. Mix the custard powder, cornflour and flour to a paste with the cold milk. Stir in a little of the hot milk mixture.

Stir the custard mixture into the hot milk, add 50 ml of the sugar and bring to the boil, stirring continuously. Remove from the stove when it has thickened and discard the cinnamon stick.

Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and stir in a little of the custard mixture.

Stir the yolks into the custard mixture then add the almond essence. Gradually fold in the egg whites.

Pour the mixture into the pastry cases and bake at 200 C for approx 10 minutes. Lower the temperature to 180 C and bake for a further 10 to 15 minutes or until the filling has set. Cool slightly and sprinkle the tart with cinnamon sugar.

Line 2 pie plates with the pastry and make a raised edge for each.

For the filling: Add butter, salt and cinnamon to boiling milk. Mix the custard powder, cornstarch and flour to a paste with the cold milk. Stir in a little of the hot milk mixture.

Stir the custard mixture into the hot milk, add 50 ml of the sugar and bring to the boil, stirring continuously. Remove from the stove when it has thickened and discard the cinnamon stick.

Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and stir in a little of the custard mixture.

Stir the yolks into the custard mixture then add the almond essence. Gradually fold in the egg whites.