Publications
- 800g - puff pastry
- 1 - egg (beaten together with 10ml milk for glazing)
- - MILK FILLING:
- 600ml - milk (or, if preferred, 400ml milk and 200ml cream)
- 1 - cinnamon stick
- 60ml - cake flour
- 60ml - sugar
- 30g - butter
- 2 - eggs
- 5ml - vanilla essence
- 60ml - sugar mixed with 7,5 ml ground cinnamon
Preheat oven to 180°C.
Roll the puff pastry out and cut a circle large enough to line a tart flan or dish. Cover and refrigerate if you are not using it immediately.
Prick the base of the tart with a fork and brush the brim with the egg glaze. Bake the crust blind for about 15 minutes. Remove the beans and paper and return to the oven for a further 5 minutes so that the base can also cook through.
Place the milk or milk and cream mixture with the cinnamon stick in a saucepan and heat to just below boiling point to flavor the milk. For maximum flavour, you can break up the cinnamon stick before heating it with the milk.
Remove the cinnamon stick. Mix the flour and sugar in a mixing bowl. Pour the scalding hot milk over the flour and sugar mixture while beating well with a whisk. Pour it back into the cleaned saucepan and stand for 5 minutes over medium heat, bringing it to the boil while stirring constantly. Remove from the heat and stir in the butter. Set to one side to stand and cool a little, then add the eggs one at a time, beating well after each addition. Add the vanilla essence.
Spoon the milk filling into the tart shell and return to the oven for 20 minutes or until it is light brown in colour and set. Sprinkle cinnamon sugar over as soon as it comes out of the oven. Serve the milk tart lukewarm.
(You can also bake the milk tart filling in little phyllo pastry shells. First bake the shells blind, added the filling, then bake them for a further 15 minutes.)
