Easy MILK TART

SERVES 4-6 / PREPARATION: 30 MINUTES / STANDING: 30 MINUTES / COOKING: 15 MINUTES

We used a phyllo pastry crust for this milk tart, but you can also use puff pastry – in which case you bake the dough for 10-15 minutes beforehand until it’s almost ready.

CRUST

4 sheets phyllo pastry

30ml (2T) melted butter

FILLING

500ml (2c) full-cream milk

125g margarine or butter

60ml (¼c) corn flour

30ml (2T) custard powder

60ml (¼c) strong rooibos tea, at room temperature

pinch of salt

5ml (1t) vanilla essence

2 jumbo eggs, beaten

TO FINISH

ground cinnamon or cinnamon and sugar for sprinkling

Line the bottom of an enamel or ovenproof tart dish with baking paper and grease well with nonstick spray.

1 Crust Brush butter over one of the phyllo sheets and stick a second sheet on top. Brush butter over the second layer and stick on a third layer. Lightly brush the stack with a little more butter and transfer to the tart dish (the pastry must fill the bottom and sides).

2 Put the last sheet on top and brush the outer edge with butter. Chill until needed.

3 Filling Heat the milk and margarine/butter in a pot. Stir until the butter has melted.

4 Mix the corn flour, custard powder and rooibos tea until a thick paste forms.

5 Add 125ml (½c) of the milk mixture to the paste and mix well. Add it to the rest of the milk mixture in the pot.

6 Stir the custard continously over medium head until it starts thickening and simmering. Remove from the heat, then quickly beat the salt, vanilla and eggs into the custard.

7 Heat the air fryer to 160°C. Pour the mixture into the prepared crust and air-fry for 15 minutes until the crust is golden brown around the edges. Leave to stand for 30 minutes until the custard has completely set.

8 To finish Sprinkle the cinnamon or cinnamon sugar over, slice and serve at room temperature or chilled.