Milk Tart
I served it together with fresh straberries with only a little bit icing sugar. I omit the cinnamon because I don't like it together with straberries.
The taste was so wonderful, i'll definitely bake it again.
| ========== | REZKONV-Rezept - RezkonvSuite v1.4 |
| Titel: | Milk Tart |
| Kategorien: | Tarte, Milch |
| Menge: | 8 Stücke |
Ingerdients
| H | PASTRY | ||
| 100 | g | Butter, cut into cubes | |
| 100 | g | Sugar, superfine | |
| 230 | g | Cake or plain flour | |
| 1/2 | tsp. | Baking powder | |
| 1 | Egg, lightly beaten | ||
| Salt | |||
| H | FILLING | ||
| 750 | ml | Milk | |
| 75 | g | Butter | |
| 3 | Eggs, separated | ||
| 100 | g | Sugar, superfine | |
| 1 | tsp. | Vanilla extract | |
| 30 | g | Cornflour, cornstarch | |
| 1 | tbsp. | Sugar | |
| 1 | tbsp. | Ground cinnamon | |
Source
| Falling Cloudberries: A World of Family Recipes |
| Erfasst *RK* 17.07.2008 von | |
| Chaosqueen |
Directions
Mix the butter and sugar together until softened. Add the flour, baking powder and a pinch of salt and mix until damp and sandy.
Add the egg and knead very gently so that the pastry come together. Flatten a little and wrap in plastic. Refrigerate for one hour before rolling out.
Preheat the oven to 180°C.
Roll out the pastry on a floured surface to line a 26 cm tart tin with sides at least 3 cm high. Line with baking paper, fill with beans or weights and blind bake for 20 minutes. Remove the beans and paper when the visible pastry is golden. Prick the pastry base a few times with a fork and bake for a further 10 minutes to dry out the bottom.
Meanwhile, make the filling. Put the milk and the butter in a pan over medium heat to melt the butter. Whisk the egg yolks with the sugar and vanilla, then whisk in the cornflour. Add a ladleful of the hot milk to the eggs, whisking to avoid scrambling them. Add the rest of the milk, mix it all together wll and leave to cool. Whisk the egg whites to soft peaks, then gradually fold into the filling. Pour into the tart case, sprinkle the sugar and cinnamon over the top and return to the oven for 30 minutes, or until it is set and just a bit wobbly. Cool before serving.
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