Milk tart

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 180°C

Step 2

Add butter & castor sugar together & mix until creamed

Step 3

Add the egg, & mix until roughly combined.

Step 4

Add the flour & baking powder together & mix until a stiff dough forms.

Step 5

It should come together quite quickly. The dough is extremely easy to handle.

Step 6

Use a 24cm tart tin with a removable base & coat with a non-stick spray.

Step 7

Press the dough evenly into the tart tin.

Step 8

Dock the pastry base using a fork & prep your pastry to be blind-baked by covering it with baking paper & pouring the rice on top to ensure it doesn't rise.

Step 9

Bake the pastry at 180°C for 30 min or until the pastry is golden and crispy.

Step 10

Make the filling whilst the pastry is baking.

Step 11

Start by adding the milk, cream, & cinnamon to a medium-sized saucepan & bring to a simmer.

Step 12

In a separate medium-sized bowl add the sugar, flour, cornstarch, vanilla essence, egg, & salt together and mix well.

Step 13

Remove the milk mixture from the heat once it has started boiling & remove the cinnamon stick.

Step 14

Temper the egg mixture by gradually adding the warm milk mixture to the egg mixture & stirring vigorously. Bring the milk mixture back to the heat & simmer until thickened. Add the butter & stir until combined.

Step 15

Remove the baking paper/rice and pour the filling into the warm baked pastry shell & smooth the surface (I leave it in the tart tin until fully set).

Step 16

Sprinkle over the cinnamon & allow it to cool down & once the tart has fully set.