Try this delicious Ayrshire milk tart
There are few things more delicious than a slice of proper milk tart. It can be a mission to make though, which is why this version makes use of the Woolies shortcrust kit. The result is, quite simply, mouth-watering.
INGREDIENTS:
- 200-250 g shortcrust pastry
- A handful of dry beans, for blind baking
- 1 litre Ayrshire milk
- 200 g sugar
- ½ vanilla pod
- 1 cinnamon stick
- 70 g cake flour, plus extra for dusting
- 50 g corn flour
- 2 tsp custard powder
- 1/2 tsp salt
- 3 eggs, separated
- 6 Tbsp water
- 60 g butter
- 1 tsp almond essence
- 2 tsp ground cinnamon
Method:
- Preheat the oven to 180°C.
- Make the shortcrust pastry according to the package instructions on the Woolworths shortcrust pastry mix. Roll out the dough on a lightly floured surface, then use to line a loose-bottomed, non-stick cake tin.
- Line the pastry with baking paper and top with a handful of dry beans. Bake for 15 minutes.
- Meanwhile, in a deep saucepan, heat the milk, half the sugar, vanilla and cinnamon stick until warm but not boiling.
- Sift the dry ingredients into a mixing bowl.
- In another mixing bowl, add the egg yolks, water and remaining sugar and whisk until pale and light. Add the dry ingredients to the egg mixture, then add the strained hot milk mixture to the egg-and-flour mixture and whisk until smooth.
- Return the mixture to the saucepan and place back on a medium heat. Add the butter and stir until thick – take care not to boil.
- Remove the cinnamon and vanilla pod, then whisk the egg whites until soft peaks form.
- Fold into the custard mixture and add the almond essence. Pour into the baked pastry case and bake for 20 minutes.
- Dust with cinnamon and allow to cool before serving.
Too much work?