This blog post is part of a link up that Booberrit is hosting on her blog post so go check that out!
The theme for this month is all things autumn and as my niche is in all things food and baby related I couldn’t think of a better recipe than this one right here.
Since Cora is half South African we like to incorporate that into daily life somehow. This Milk Tart is a perfect way to do that, not only is it one of Marks faves but it is also a great transitional dessert from the hot summer days to crisper darker nights. The dessert is served cold but has all the flavours that remind me of autumn, the cinnamon and brown sugar topping fuse together and complete this traditional dish.
Yes, of course, I told Mark it looks like a custard tart, haha but in fact when tasting this dish it isn’t as … well … eggy. It is more of a subtle but spicier dish and one you all need to try at home!
In these photos, you will see two tarts and that’s not because we got the quantities wrong, it’s because Mark and I like to compete over who is a better baker. I can honestly say he won hands down this time and not because he is South African and grew up with this dish, but it’s because I FORGOT TO ADD THE SUGAR. A mighty fail there by me and if this was Bake Off I’d be kicked out no questions asked.
Anyway, here’s the recipe below, I hope you enjoy it!
For the crust you will need:
70g of butter at room temperature
1/4 cup caster sugar
1 cup plain flour
1 teaspoon baking powder
1 pinch of salt
For the filling you will need:
2 1/4 cups milk
2 tablespoons of butter
1 1/2 tablespoons plain flour
1 1/2 tablespoons of cornflour
1/2 cup of caster sugar
1/2 tablespoons vanilla
1/2 teaspoons cinnamon
1 tablespoon of brown sugar for the top
- Preheat oven to 200 C / Gas Mark 6
For the crust
- Cream the butter and sugar together with a hand mixer. Then add the egg, flour, salt and baking powder.
- Knead into a firm dough.
- Press the dough into a well-greased pie baking tray and prick all over with a fork.
- Place baking parchment over the prepared dough and fill with baking beads (you can find these in most supermarkets, we got ours from B&M. If you don’t have any to hand use rice!)
- Bake for 10 minutes.
- No further baking is required so go ahead and turn off the oven.
For the filling:
- In a medium saucepan boil the milk and butter together.
- in a separate bowl mix the cornflour, flour and cinnamon together and thin out with a little milk. Add the eggs and vanilla, mix well.
- When the milk is boiled remove from heat and vigorously whisk in the egg and flour mixture.
- Return to heat but do not boil.
- Continuously whisk till thick and remove from heat.
- Pour the mixture into the pie crust but only when the crust is cooled.
- Sprinkle with brown sugar and extra cinnamon.
Tip. After the tart reaches room temperature, place it in the fridge for 1 hour before serving.
Yes, it’s that simple. If anybody tries it out don’t forget to tag me!