South African Milk Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g puff pastry, frozen
- 1 tablespoon butter
- 1 stick cinnamon
- 125 g suar
- 3 teaspoons corn flour
- 0.5 ½ bottle bitter almond flavor, approx. 2 ml
- 1 pinch (s) salt
- 750 ml milk
- 25 ml milk, cold
- 2 teaspoons pudding powder, vanilla
- 3 teaspoons flour
- 4 egg (s)
- cinnamon
Print Recipe
Pin Recipe Instructions
- Boil the 750 ml milk for the filling in a saucepan, add salt, butter and cinnamon stick.
- Mix the rest of the cold milk with the custard powder, corn flour and flour and stir in a little of the hot milk.
- Then stir the flour mixture into the hot milk, add 50 g of sugar and bring to the boil, stirring constantly. Be careful, like pudding it can burn easily! When the mixture thickens, turn off the heat and remove the cinnamon stick.
- Separate the eggs, beat the egg whites until stiff, and slowly fold in the remaining sugar.
- Stir egg yolks until creamy and then stir into the milk / flour mixture. Add the almond flavor. Next, carefully fold in the egg whites.
- Line a large or 2 small round cake tins with the puff pastry, forming an edge. Pour the mixture into the cake tins and bake at 200 ° C for about 10 minutes.
- Then lower the temperature to 180 ° C and continue baking for another 10-15 minutes, or until the filling has set.
- Let the milk tart (s) cool down a bit and sprinkle with cinnamon.
- Tastes lukewarm or cold.
- Milk tart should not be missing on any occasion / birthday or coffee chat. This is one of the many variations that exist. Milk tart is also often served as a dessert.
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