Milk Tart RECIPE

Milk tart              

Serves 8

This no-bake custard filling

is delicious and easy to

make.

Crust

3 tbsp (45 ml) soft tub

margarine

2 tbsp (30 ml) sugar

1 egg, beaten

½ tsp (2,5 ml) ground

cinnamon

¾ cup (180 ml) cake flour

¼ cup (60 ml) wholewheat

flour

Filling

2 cups (500 ml) low-fat or

fat-free milk

2 eggs, beaten

¼ cup (60 ml) sugar

3 tbsp (45 ml) cornflour

½ tsp (2,5 ml) vanilla or

almond essence

1 tbsp (15 ml) ground

cinnamon

1. Crust: Preheat oven to

180 °C. Beat together the

margarine and sugar. Add

the egg and mix well.

2. Mix cinnamon and flours

together. Gradually add to

the egg mixture to form a

soft dough. Press the dough

into a 22 cm tart or pie dish

                 3. Prick with a fork and bake

for 15-20 minutes or until

golden brown. Allow to

cool.

4. Filling: Place milk in a pot,

bring to the boil and remove

from heat. Beat eggs

and sugar well.

5. Mix cornflour with a little

water to make a paste. Stir

into egg mixture.

6. Add half the milk into

egg mixture and stir well.

7. Pour egg mixture into the

pot with the rest of the milk

and stir well.

8. Return to a low heat and

stir all the time. Allow to

simmer very gently until it

thickens – at least 10 minutes.

9. Stir vanilla in and pour

into pie crust. Allow to cool

and refrigerate. Sprinkle

with cinnamon and serve.