Milk tart

By Faeza
31 October 2015


¦ 1 packet (450g) frozen puff pastry

For the filling:

¦ 500ml (2 cups) milk

¦ 2 extra large eggs, separated

¦ 125ml (½ cup) sugar

¦ 40g (¼ cup) cake flour

¦ 30g (¼ cup) corn flour

¦ Pinch of salt

¦ 30ml (2 tablespoons) butter

¦ 5ml (1 teaspoon) vanilla essence

¦ Ground cinnamon


Preheat oven to 200°C. Grease a 24cm tart dish. Roll out pastry and press into the tart dish. Place greaseproof paper on pastry and weigh down with baking beans, dry beans or rice. Bake blind for

10 minutes.

Heat milk in a medium saucepan (do not boil). Beat the yolks and sugar until creamy and light, add flour and salt – the mixture will be quite thick.

Add some warm milk to the egg mixture and then return all of it to the pot. Bring to a boil and whisk constantly until thickened.

Remove from the heat and whisk in the butter and vanilla.

Whisk the egg whites in a clean bowl until soft peaks form and fold into the custard.

Pour into pastry case and sprinkle with cinnamon. Bake for about 30 minutes. M