Milk tart

SERVES 6 PREPA­RA­TION: 15 MIN CHILL­ING: 10 MIN COOK­ING: 40 MIN

Drum Food - - CONTENTS -

200g bis­cuits

80g but­ter, melted

FILL­ING

1L (4c) full cream milk 1 cin­na­mon stick

250ml (1c) cas­tor sugar 125ml (½c) flour

125g but­ter

4 eggs, sep­a­rated

5ml (1t) vanilla essence cin­na­mon sugar, to dust

Pre­heat the oven to 180°C. Grease a tart pan or 3 enamel plates.

1 In a blen­der, blitz the bis­cuits. Add the but­ter while pro­cess­ing un­til a crum­b­like tex­ture forms. Line the plates or pan with the bis­cuit mix­ture and chill.

2 FILL­ING In a pot, heat the milk and cin­na­mon stick over medium heat.

3 Mix the cas­tor sugar and flour in a bowl. When the milk is hot, re­move the cin­na­mon stick and add the milk to the flour mix­ture, stir­ring with a whisk. Re­turn to the pot.

4 Cook the milk mix­ture over low heat un­til thick. Re­move from the heat and stir in the but­ter, egg yolks and vanilla essence.

5 Beat the egg whites un­til dou­bled in size and fold into the milk mix­ture. Pour into the pre­pared plates or pan. Bake for 30 min­utes. Leave to cool and dust with cin­na­mon sugar.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.