Laura
Arnold
Lara M
Sara Dobson
CibbuanoMilk tart
September 5th 2007 10:32
Milk Tart- freshly baked!
Hello again readers! I know! Long time no see, so today I’ve baked a treat for you-
M-i-l-k T-a-r-t!
Milk tart is a simply delicious sweet tart! It’s not quite like a custard tart, but it has a similar consistency in that ‘wobbly way’. Less “egg-y” and more “milk-y” is I guess, one of the only ways to describe it. The taste is not overly sweet, but is instead, just right.
When making this tart, possibly the hardest step in the whole process is the “folding in of the egg whites”- I noticed that they tended to float and just seemed to be “ANTI-FOLDING”, but hang in there folks, the world isn’t over just yet. The recipe tastes just fine even if you do bake it with some egg white floating on the top (just makes it more meringue-like). Also, when you make the pastry, be sure to roll it out enough. It is better to roll it out larger and fold it back then to attempt to stretch it out, because to tell you the truth, even if the pastry looks like its stretched, it really hasn’t and will shrink after baking. So get those rolling pins ready and bake yourself a tarty treat today!
Milk tart
Ingredients:
Pastry: 100g cold butter (cut into cubes), 100g caster sugar, 230g plain flour, ½ tsp baking powder, pinch of salt and 1 egg lightly beaten.
Filling: 500mL milk, 50g butter, 2 eggs separated, 65g caster sugar, 1 tsp vanilla extract, 20g cornflour
1 tbsp sugar,1 tsp ground cinnamon extra
Steps:
To make the pastry: mix the butter and sugar together with a wooden spoon until softened. Add the flour, baking powder and a pinch of salt and mix with your fingers until damp and sandy. Add the egg and knead gently so that the pastry comes together. Flatten a little and wrap in plastic then refrigerate for one hour before rolling out.
Preheat the oven to 180 degrees Celsius. Roll out the pastry on a flour work surface and line a 26cm tart tine with sides 3cm high, with the pastry. Place a sheet of baking paper on top of the pastry, fill with baking beans or rice or weights and blind bake for 20 minutes. Remove the paper and beans, prick the pastry base a few times with a fork and bake for a further 10 minutes to dry out the bottom.
To make the filling: put the milk and butter in a pan over medium heat to melt the butter. Whisk the egg yolks with the sugar and vanilla, then whisk in the cornflour. Add a ladleful of the hot milk to the eggs, whisking to avoid scrambling them. Continue to add the rest of the milk until it is all mixed together, then leave to cool. Whisk the egg whites to form soft peaks then gradually fold into the filling. Pour the filling into the tart case, spinkle with the tbsp of sugar and cinnamon and then return to the oven and bake for 30 minutes or until it is set and just a bit wobbly. Cool before serving.
Serves 6-8
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