Traditional milk tart - Bakers Palace Recipes - Bakers Palace

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Traditional milk tart

Published by Johann Dyssel in Tart · 17/9/2016 15:13:00
Traditional milk tart

Serves: Makes 2 tarts\nPrep time: 35 minutes\nBaking time: 40 minutes\nSkill Level: Medium

500ml (280g)Snowflake cake wheat flour 
1ml salt
180g cold butter or margarine
20ml ice cold water
about 10ml fresh lemon juice

1 litre milk
30ml butter or margarine
4extra-large eggs, separated
80ml (65g) sugar
80ml (45g) Snowflake cake wheat flour 
1ml salt
5ml vanilla essence
cinnamon sugar for sprinkling

1. Crust: Sift flour and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. 
Combine water and lemon juice, add to dry ingredients and cut in with a knife. Knead lightly to a firm pastry. 
Cover with plastic wrap and refrigerate for about 30 minutes.
2. Roll out pastry on a lightly floured surface to a thickness of about 3 mm. Line two greased 23 cm ovenproof
tart dishes with pastry. Refrigerate for about 10 minutes.
3. Prick base and bake blind in a preheated oven at 190°C for 10 minutes. Remove beans and greaseproof paper. 
Continue baking for 5 minutes until lightly golden. Leave to cool slightly. Reduce oven temperature to 180°C.
4. Filling: Heat milk in a medium, heavy-based saucepan and add butter. Beat egg yolks and sugar together. 
Sift flour and salt together. Add dry ingredients to egg mixture and mix well.
5. Add some heated milk to egg mixture, mix well and pour back into saucepan. Boil mixture for a few minutes, 
stirring constantly, until it thickens. Remove from heat, leave to cool slightly and add essence.
6. Beat egg whites until soft peak stage and gently fold into custard mixture. Pour filling into pastry crusts and 
sprinkle with cinnamon sugar. Bake in a preheated oven for 20-25 minutes.


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