September 2020

S is for September.

Milk Tart. A South African classic for Heritage Month. Shortcrust pastry filled with custard and dusted with cinnamon.

INGREDIENTS

Butter 115g
Sugar ½ cup
Egg 1 large
Vanilla Essence 1 teaspoon
Cake Flour 2 cups
Baking Powder 1 teaspoon
Salt pinch

Milk 1¾ cups
Sugar 2 tablespoons
Butter 1 tablespoon
Cake Flour 1 tablespoon
Corn Flour 1½ tablespoons
Salt pinch
Eggs seperated 2 large
Vanilla Essence 1 teaspoon
Ground Cinnamon to taste

METHOD

To make the pastry base, cream the butter and sugar then add the egg and vanilla essence and beat until light. Sift in the flour, baking powder and salt and mix well. Roll out to approximately 2mm thick and press into a tart tin.

Bake at 180°C for 15 to 20 minutes.

For the milk tart filling, pour three quarters of the milk into a pot and add the sugar and butter and bring to the boil. Beat the egg whites until thick and set aside. Mix the flour, corn flour, salt and egg yolks together and strain, then add to the hot milk and stir constantly over a medium heat until thick. Add the beaten egg whites and vanilla essence into the mixture and whisk well to combine. Remove from heat, pour into the pastry base and lightly sprinkle with cinnamon over the top.