Milk Tart

Ingredients

• 200 grams of soft to the touch butter
• 1 cup of caster sugar
• 1 egg
• 2 tsp. of vanilla essence
• 1 tsp. of baking powder
• 2 cups & 3 tablespoons of cake flour
• 1 liter of full cream milk
• 9 eggs
• 1 cup of sugar
• 2 teaspoons of vanilla essence
• 3 cardamom pods
• 3 cinnamon sticks
• 4 teaspoons of corn flour or custard powder
• Fine cinnamon powder for sifting over milk tart

Directions

1. In a bowl, with a hand whisk, cream together the soft butter and sugar for 2 minutes. Next, add the egg and vanilla essence and whisk further for a minute.
2. Next, add the dry ingredients and using a spoon mix until the dough comes together. Use your hands next to bring the dough together and smooth. It will be soft but not sticky. Wrap with cling wrap and chill in the fridge for 30-40 minutes. Remove the dough from the fridge and take of cling wrap.
3. Roll out on a well-floured surface into a large rectangle about the same size as your pan, in this recipe I'm using a basic large oven pan that has been greased with butter. Transfer the dough to the pan, should it break, not to worry as you will now use your fingers to press the dough evenly and up the sides of the pan, ensuring there are no holes. Use your fingers to make the edges neat and straight. Place in the fridge until ready to fill with the custard filling.
4. In a large plastic jug, pour in 900 ml of the milk , the cardamom pods and cinnamon sticks.
5. Heat in the microwave for 3 minutes. In a cup stir the remaining milk and corn flour until well mixed and no lumps. Next add the sugar and the corn flour and milk mixture to the warm milk and stir well, remove the whole spices.
6. In a separate bowl whisk the eggs for 1 minute. Add a quarter of the warm milk and whisk for a few seconds. Next add the rest of the milk and vanilla essence and whisk well for about 30 seconds, pour the custard back in the jug. Next take out your biscuit base in pan from the fridge and place in a preheated oven at 180°C .
7. Take the jug with filling and gently pour into the oven pan while in the oven. Close the oven door and bake for 40-45 minutes or until you see the edges of the biscuit base turns a dark golden brown. Remove from the oven sift lightly with fine cinnamon and allow to cool completely until cold. Cut and serve
8. You may use a saucepan to heat milk. The jug serves as a vessel for pouring to prevent any spills when pouring.