Milk Tart

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 350˚F.

Step 2

2. Using a mixer cream butter and sugar together. Add egg and beat until light and fluffy.

Step 3

3. In a separate bowl mix together flour, baking powder, and salt. Add to butter mixture and mix together until dough comes together.

Step 4

4. On a prepared work surface lightly floured, roll out dough with a rolling pin. Place dough into pie dish/tin and using your fingers gently press into place (using either one or two round cake tins/pie dishes). Prick all over the bottom of the pastry with a fork. Trim edges and shape as desired.

Step 5

5. Use parchment paper to cover the base of the pastry and place pie weights or dry beans/rice over the paper to weight the pastry down. Place in the middle of the oven and bake blind for 15 minutes. Then remove the paper and beans/rice and continue to bake for an additional 5 minutes until light brown. Set aside.

Step 6

6. In a large pot bring milk to a gentle boil, stirring occasionally. Meanwhile using a mixer beat eggs and sugar together. Add flour, corn flour and salt. Mix well. While the mixture is running on low carefully pour boiling milk into the mixture – making sure to slowly pour small amounts at a time (approx. 1/4 cup until halfway then add the rest) stir well. You don’t want to cook your eggs (Note: Make sure you are using the largest mixing bowl you have, so there is lots of room to pour the milk in. If you don’t have a large mixing bowl for your mixer, you can mix by hand).

Step 7

7. Return to stove and stir for 10-12 minutes on medium heat until the mixture thickens. Add butter and vanilla and mix. Pour into your pastry shell.

Step 8

8. Allow to cool in the fridge overnight or for at least 4 hours (you do not need to cook the tart any further).

Step 9

9. Sprinkle with cinnamon and nutmeg when ready to serve.