Try this brown sugar milk tart

500 g phyllo pastry
¼ cup butter, melted 
3 T brown sugar 
2 t cinnamon 

For the filling 

1 litre Ayrshire milk
200 g brown sugar
1 T vanilla extract 
1 cinnamon quill
70 g cake flour, plus extra for dusting
60 g corn flour
2 t custard powder
½ t salt
3 free range eggs, separated
6 T water
60 g butter
1 t almond essence
2 t ground cinnamon

METHOD:

1. Preheat the oven to 180°C. Start by lining a 25 cm springform cake pan with baking paper. Layer each piece of phyllo pastry into the dish, brush with butter and sprinkle with some brown sugar and cinnamon. You’ll need about 10 layers. 
2. In a deep saucepan, heat the milk, half the sugar, vanilla and cinnamon until warm but not boiling. 
3. 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. 
4. Add the dry ingredients to the egg mixture, then add the hot milk mixture to the egg-and-flour mixture and whisk until smooth. 
5. Return the mixture to the saucepan and place it back on medium heat. Add the butter and stir until thick – take care not to bring to boil. Remove the cinnamon. 
6. Whisk the egg whites until soft peaks form. Fold into the custard mixture and add the almond essence. 
7. Pour into the phyllo pastry case and bake for 30-35 minutes until set. Dust with cinnamon and allow to cool before serving. Setting overnight is ideal. 

Lusting after some milk tart now? Try this baked version. 

Not a big baker?

SHOP READYMADE BAKED TREATS