A modern twist on a traditional tart, but you will still taste nostalgia. She has a rich and silky filling, baked in sweet shortcrust pastry. Perfect for any season of the year!
INGREDIENTS
CRUST (Tip 1) 125g butter, room temperature 50g castor sugar 1 egg 175g cake flour ½ tsp baking powder ½ tsp mixed spice/cinnamon Pinch of salt FILLING 3 cups milk 2 cinnamon sticks 2 tbsp cake flour 2tbsp maizena 1 cup sugar ¼ tsp salt 4 eggs, separated 2 tbsp butter 1 tsp vanilla essence Cinnamon sugar (to sprinkle on top)
METHOD
CRUST 1. Prepare a springform cake tin (23-25cm) with non-stick spray. 2. In a medium bowl, cream the butter and castor sugar until light and fluffy. 3. Add the egg and mix until well combined. 4. Sift the dry ingredients together in a separate bowl. 5. Add the flour mixture, one tablespoon at a time, to the butter mixture until well combined. 6. Spread the mixture onto the base and sides of the prepared cake tin and put in the fridge for 30-60 minutes to firm up. Keep the crust in the fridge until needed. FILLING 1. Preheat the oven to 180C. Place the oven rack in the middle. 2. In a medium mixing bowl, mix a ½ cup of milk with the cake flour, maizena, sugar, salt and egg yolks to create a smooth paste. 3. In a large pot, heat the rest of the milk (2 ½ cups) and the cinnamon sticks on the stove top. 4. Once the mixture starts to boil, carefully pour the milk paste into the pot, while whisking continuously with a hand whisk. 5. While the mixture is still simmering, whisk until the filling is smooth and thickened. 6. Remove the pot from the heat and place the butter on top of the filling. Allow the butter to melt and stir the pot until the butter covers the top of the filling (Tip 2). 7. In a medium glass bowl, whisk the egg whites and vanilla until soft peaks form. Fold the egg whites into the milktart filing. 8. Pour the filling into the prepared crust, sprinkle the cinnamon sugar on top and bake for 30-35 minutes. 9. Allow the milktart to cool down before removing it from the cake tin. You can serve the milktart at room temperature or chilled (when kept in the fridge).
TIPS 1. If you prefer a more traditional milktart, you can buy puff pastry from your local supermarket for the crust. 2. This is a simple way to prevent the top of the filling to form a dry top layer when cooling down.