Milk Tart

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The staff at Graydon Hall Nursery Schools incorporates multiculturalism in their daily program. We learn about diversity with the use of equipment such as books, toys and though sensory. Here is a wonderful recipe from South Africa.

Difficulty: Easy - for beginners
Serves: 8

Preparation time:
Cooking time:

Dietary guidance: n 

Tags: dessert ·

Ingredients

PIE CRUST
80 grams butter - not margarine please!
â…“ cup sugar
1 egg
1 cup flour, sifted
1 tsp baking powder
a pinch of salt

FILLING
1 litre of milk (4 cups)
2 ounces of softened butter
1 cup sugar
4 eggs (separated)
â…“ cup cake flour
â…“ cup corn flour
1 tsp vanilla extract

TOPPING
Fine Cinnamon

Method

FOR PIE CRUST:
1. Preheat oven to 180⁰C / 350⁰F
2. Cream the butter and sugar together and beat in the egg.
3. Add the flour and salt and blitz until it all clumps together to form a dough.
4. Press the mixture into a greased pie dish and chill in the fridge while preparing the filling.

FOR FILLING:
1. Bring the milk to the boil.
2. Cream the sugar, egg yolks, flour, cornflour and vanilla extract.
3. Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens. Do not boil.
4. Add the butter.
5. Whisk the egg whites in a clean bowl until soft peaks form and fold into the custard.
6. Pour into the chilled pastry case and sprinkle with cinnamon.
7. Bake for +- 30-35 minutes.

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