Classic milk tart
1 roll puff pastry, thawed 560ml full cream milk 1 stick cinnamon 15ml butter 5ml vanilla essence 30ml cake flour 30ml Maizena 2 extra large eggs, separated 80ml sugar Line a pastry dish with puff pastry. Chill until needed.
Heat 500ml milk with the cinnamon and the butter. Leave to stand for 15 minutes before removing the cinnamon stick. Add the essence. Mix the flour and corn flour. Beat egg yolks and remaining milk together. Mix with the flour and corn flour.
Add a little of the warm milk to the flour mixture and add to the heated milk in saucepan. Cook until thick.
Remove from the heat and add sugar. Leave to cool.
Beat egg whites until soft peaks form. Fold into filling.
Spoon into the prepared pastry shell and bake in a preheated oven at 200°C for 10 minutes and then at 180°C for 15 minutes. Then lower heat to 160°C and bake for 20 more minutes until golden and risen.
Milk tart samoosas
Follow the same recipe as for milk tart but add 45ml mixed citrus peel and a few drops of orange essence instead of vanilla essence to the milk. Omit the egg whites.
Use 10 sheets of phyllo pastry. Cut into 8 x 36 cm strips (more or less). Brush a strip with melted unsalted butter. Place another strip on top and brush with butter.
Place a tablespoon of the filling at the top. Fold over to form a triangle. Continue folding over to form a samoosa.
Place on a greased baking sheet, brush with more butter. Sprinkle with cinnamon sugar. Bake in a preheated oven at 220°C for 15 minutes or until golden and puffed.
Makes 24.