Milk tart

Milk tart

Ingredients

• For the Pastry Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1 large egg
• 1 to 2 tbsp ice-cold water
• A pinch of salt

• For the Milk Tart Filling:

• 4 cups milk (divided use)
• 1/4 cup unsalted butter
• 3/4 cup granulated sugar
• 3 large eggs (separated into yolks and whites)
• 1/3 cup cornstarch (cornflour)
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• A pinch of salt

• For the Topping:

• Ground cinnamon (generously dusted on top)

Step-by-Step Instructions

1. Make the Pastry Crust: In a mixing bowl, rub the cold butter into the flour, sugar, and salt until it resembles fine crumbs. Stir in the egg and cold water until the dough comes together. Press the dough evenly into a pie dish and bake blind at 180°C (350°F) for about 15 minutes until lightly golden. Let it cool.

2. Heat the Milk: In a large saucepan, combine 3 and 1/2 cups of the milk and the butter. Heat over medium until hot, but do not let it come to a rolling boil.

3. Mix the Thickening Base: In a separate bowl, whisk together the remaining 1/2 cup of milk, sugar, cornstarch, flour, salt, and the egg yolks until smooth.

4. Thicken the Custard: Slowly pour a ladleful of the hot milk into the egg yolk mixture while whisking constantly (to temper the eggs). Pour the mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, stirring continuously until the mixture thickens into a rich, smooth custard. Remove from heat and stir in the vanilla extract.

5. Whip the Egg Whites: In a clean bowl, whip the egg whites until stiff peaks form. Gently fold them into the warm custard mixture to create a light, velvety texture.

6. Assemble and Chill: Pour the creamy custard filling into your pre-baked pastry crust, smoothing out the top. Allow it to cool completely, then refrigerate for at least 3 to 4 hours until firmly set.

7. Garnish and Serve: Dust the entire top generously with ground cinnamon. Slice into wedges,