Name: Creamy Classic Milk Tart with Cinnamon
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Ingredients: 100 ml butter, softened; 100 ml sugar; 2 large eggs; 200 ml cake flour, sifted; 1 tsp baking powder; Pinch of salt; 4 large eggs, separated; 3 ml vanilla essence (about ½ tsp); 3 cups milk; 25 g cake flour, sifted; 25 g Cornflour (Maiziena); Pinch of salt; 100 g sugar; 25 g butter; Ground cinnamon, for topping

Description

Every slice of Creamy Classic Milk brings comfort and nostalgia.

Ingredients

Units Scale

Crust

100 ml butter, softened
100 ml sugar
2 large eggs
200 ml cake flour, sifted
1 tsp baking powder
Pinch of salt

Custard Filling

4 large eggs, separated
3 ml vanilla essence (about 1/2 tsp)
3 cups milk
25 g cake flour, sifted
25 g Cornflour (Maiziena)
Pinch of salt
100 g sugar
25 g butter
Ground cinnamon, for topping

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Instructions

Preheat oven to 190°C (375°F).
In a food processor (or with a hand mixer), blitz all the crust ingredients together until they form a soft dough.
Press into a 24 cm tart dish.
Pop it in the fridge while you make the filling.
Warm the milk in a saucepan, don’t let it boil.
In a bowl, beat the egg yolks and sugar until light and creamy.
Add the flours and salt; it’ll look thick and lumpy, that’s fine.
Whisk in a splash of the warm milk to loosen it up, then pour everything back into the saucepan.
Cook over medium heat, whisking all the time, until the custard thickens enough to coat the back of a spoon. Take it off the heat and stir in the butter and vanilla.
In a clean bowl, beat the egg whites until soft peaks form.
Gently fold them into the warm custard.
Pour the filling into your chilled crust. Dust with cinnamon.
Bake for about 30 minutes, until set but still a little wobbly in the middle.
Cool at least 30 minutes before slicing.
Serve warm or cold.

Notes

Prepared, tried, and tested by Joy