Jeanie’s Milk Tart
This is also known as a custard tart, Amish do a baked one.
One of the most popular desserts with our family and friends as it is not too sweet or rich. It provides a great ending to a meal.
I have tried many milk tart recipes but this one has proved to be the one the family prefers. There is never any left over as those who have worked up an appetite with a day of surfing and swimming seem to put it away without any weight gain issues. This is enough for twelve generous pieces to be cut.
|1 cup flour||6 cups milk|
|3 dessertspoons sugar||3 heaped dessertspoons cornflour|
|4 dessertspoons butter||2 heaped dessertspoons flour|
|1 dessertspoon cornflour||8 dessertspoons sugar|
|1 teaspoon baking powder||4 dessertspoons butter|
|1 egg||4 eggs separated|
|1 teaspoon vanilla flavoring|
1. Combine flour, sugar, cornflour and baking powder in a mixing bowl.
2. Rub butter into dry ingredients until the mixture resembles coarse breadcrumbs.
3. Beat egg lightly and add to dough mixture and work until it forms a ball.
4. Press into one large lightly oiled dish or two smaller ones.
5. Bake blind in a moderate oven.
6. Leave to cool while you make the filling.
1. Separate the eggs and beat the whites until stiff peaks form. Set aside.
2. In a large saucepan heat 5 cups milk with the butter and 4 dessertspoons of sugar, stirring occasionally.
3. Meanwhile in a bowl make a smooth paste with the 1 cup of milk, flour, cornflour, sugar, egg yolks and vanilla.
4. Add slowly once the milk comes to the boil, stirring continuously until mixture thickens and it starts to bubble.
5. You can use an electric mixer to make sure there are no lumps.
6. Remove from the heat and fold in the beaten egg whites.
7. Fill the baked shells with the mixture and sprinkle liberally with cinnamon.
8. Serve at room temperature.