Milk Tart (Melk Tart)

Crust

250g Plain Flour

50g Icing Sugar

150g Butter

2 Egg Yolks (keep whites for meringue)

3 tablespoons iced cold water

Pie Filling

500ml milk

2 tablespoons cornflour

2 tablespoons flour

2 large eggs

100g castor sugar

1 tablespoon butter

1/4 teaspoon salt

1 teaspoon vanilla essence

Cinnamon to sprinkle 

Heat oven 180 degrees

For the crust:-

• Sieve the flour and icing sugar into a bowl. Rub in the butter.
• Beat the egg yolks and water together and slowly add is to your dry ingredients, mix to a soft dough.
• Turn onto floured board and lightly knead. Cover and store in fridge until ready to use.

Now take your pie dish (about 9inch) and roll out your pastry 3-4mm in thickness to cover the pie dish. Carefully roll the pastry back on to your rolling pin and place it  into your pie dish making sure it goes up the sides with an even thickness.

Prick your pastry with a fork about 4 or 5 times over the base. Place a piece of baking parchment or grease proof paper on your pastry, fill with baking beans/rice or normal dried beans and then pop it into the oven for about 30minutes. In the last 5 minutes of your time remove the beans/rise and bake blind until the pastry is light brown. Remove and set aside to cool.


For the filling :- 


In  a mixing bowl and add the flour, cornflour/cornstarch, sugar, salt and eggs, whisk together.


Now take a small pot on a medium heat and add the milk and heat until gently until it reaches a  threatening to boil at this stage.
Remove from the heat and slowly pour the milk in a slow stream into the egg mixture while you whisk. It is really important to add the heat gradually while you whisk. This prevents lumps from forming and does not cook the egg too quickly.


The mixture will be thickening while you whisk and once you have finished adding all of the milk mixture, return everything to the pot over a medium to low heat and add the vanilla essence. Cook it for a few minutes stirring constantly(slowly) until the custard has thickened to a wonderful creamy texture. Add salt, vanilla and butter and mix well.


Fill up your base with the custard filling, giving it a good dusting with cinnamon and set it aside in a cool place to set. Then pop it into the fridge for about an hour before digging in.


I know it seems like a long recipe but it’s really not…. I just want you to really enjoy this one!