Advertisement
Milk Tart
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
By Tessa Kiros
Published 2004
Milk tart was something we ate often in South Africa; it was on the menu in many tea rooms and bakeries. You might like to make double the pastry and freeze it ready rolled-out in the tin so that you can whip it straight into the oven whenever you need to produce a pudding in a rush.
Ingredients
Pastry
100 g 3½ oz 100 g 3
Method
To make the pastry, mix the butter and sugar together with a wooden spoon until softened. Add the flour, baking powder and a pinch of salt and mix with your fingers until damp and sandy. Add the egg and knead very gently so that the pastry comes together. Flatten a little and wrap in plastic. Refrigerate for 1 hour before rolling out.