Ingredients
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1 roll puff pastry, thawed
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560ml full cream milk
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1 stick cinnamon
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15ml butter
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5ml Moir’s vanilla essence
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30ml Sasko cake flour
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30ml Maizena
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2 extra large eggs, separated
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80ml sugar
Method:
Line a pastry dish with puff pastry. Chill until needed.
Heat 500ml of the milk together with the cinnamon and the butter.
Leave to stand for 15 minutes before removing the cinnamon stick.
Add the essence.
Mix the flour and corn flour.
Beat egg yolks and remaining milk together.
Mix with the flour and corn flour.
Add a little of the warm milk to the flour mixture and add to the heated milk in saucepan. Cook until thick.
Remove from the heat and add sugar. Leave to cool.
Beat egg whites until soft peaks form. Fold into filling.
Spoon into the prepared pastry shell and bake in a preheated oven at 200°C for 10 minutes and then at 180°C for 15 minutes.
Then lower heat to 160°C and bake for 20 more minutes until golden and risen.
Classic milk tart
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