Easy Dessert

Milk tart

Name: Milk tart
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6
Ingredients: 2 cups (500ml) milk; 1 cinnamon stick; 3 eggs, separated; 1 tablespoon cornflour; 5 tablespoons plain flour, sifted; 5 tablespoons caster sugar; 1/2 teaspoon baking powder; 25g butter softened; 1/2 tablespoon ground cinnamon; 1 tablespoon icing sugar, to dust; 250g plain flour; 110g icing sugar, sifted; 110g unsalted butter, chilled; 1 egg

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Ingredients (14)

2 cups (500ml) milk
1 cinnamon stick
3 eggs, separated
1 tablespoon cornflour
5 tablespoons plain flour, sifted
5 tablespoons caster sugar
1/2 teaspoon baking powder
25g butter softened
1/2 tablespoon ground cinnamon
1 tablespoon icing sugar, to dust

Sweet pastry

250g plain flour
110g icing sugar, sifted
110g unsalted butter, chilled
1 egg

Method

1.

For pastry, preheat oven to 180°C. Lightly grease a 24cm loose-bottomed tart pan. Whiz flour, icing sugar and butter in a food processor until mixture resembles breadcrumbs. Add the egg, process just until mixture forms a smooth ball. Cover in plastic wrap and refrigerate for 30 minutes. Roll out dough on a lightly floured work surface, then line pan. Trim off any excess pastry, then refrigerate for 10 minutes. Line tart pan with baking paper, fill with rice or pastry weights and bake for 10 minutes. Remove paper and weights and bake for 5 minutes.
2.

Place milk and cinnamon stick in a pan. Bring to scalding boil, remove from heat, then allow to infuse for 10 minutes. Reduce oven to 170°C. Place yolks, flours, sugar and baking powder in a bowl, add a little infused milk, stir to form a paste. Stir in remaining milk, discard cinnamon, return mixture to pan over very low heat and cook for 5 minutes or until thickened. Remove from heat, beat in butter, cover top with baking paper and cool.
3.

Whisk eggwhites, then fold into custard. Pour custard into pastry case and bake for 25 minutes or until the filling is set and slightly puffed. Remove, cool slightly, and sift combined cinnamon and icing sugar over top. Serve with fruit and cream, if desired.