South African Style Baked Milk Tart
A quick and easy recipe to bake the yummiest creamy, custard filled sweet pastry tart.
Ingredients
For the Crust
- 2 cups Flour
- 250 g Butter must be hard
- 1 Egg well beaten
- 1 tbsp Sugar
- 2 tbsp Water
- 2 tsp Baking Powder
For the Filling
- 1 tbsp Butter
- 1 pinch Salt
- 1 litre Milk
- 1 cup Flour
- 1 cup Sugar
- 3 Eggs beaten together
- 1 tsp Vanilla or Almond Essence
- Cinnamon Sugar or Roast Coconut to sprinkle at the end
Instructions
For the Crust
- Preheat the oven to 200ºC
- Slice the butter in thin slices.
- Add the sugar, ice water and eggs to the butter.
- Sift the flour and baking powder over the mixture and very gently mix the mixture by working it with your finger tips.
- Place the dough in the fridge for 20 to 30 minutes.
- Roll the dough out about 4.5mm thick and place in ovenproof dish that will take 1 litre of filling, or place it in two smaller ovenproof tart dishes. Make sure it is evenly spread if you do not want to roll out the dough. Press it firmly and evenly in the dish evenly, then prick with a fork to ensure it will cook right through.
For the Filling
- Rub the butter, salt, sugar and flour together with your finger tips until crumbed.
- Place the milk in a saucepan and bring the milk to the boil, then reduce the heat to a simmer. Very slowly add the crumbs to the hot milk, little by little, stirring with a egg whisk. Be careful not to burn the milk or to work too quickly as it can form lumps.
- Remove from the heat. Add a little of the hot milk mixture to the 3 beaten eggs to warm it up, mix, then add the beaten eggs to the warm milk custard and mix well.
- When cooled and add 1 teaspoon vanilla or almond essence and mix well again.
- Place the mixture in the prepared dish and bake for 10 minutes.
- When cooled, sprinkle with cinnamon sugar or coconut.
Notes
For more recipes visit Hangry Recipes.