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.
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.
Roll out the pastry on a floured work surface to line a
Meanwhile, make the filling. Put the milk and 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 well 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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