With summer on its way, I felt the need to make a lovely, cool milk tart. I followed one of my favourite baking books’ milk tart recipe – Bake with Josh by Josh Thirion.
I replaced the pastry’s cake flour with whole-wheat flour (it was quite the experiment), but it worked out so nicely that I will definitely use this replacement in my future pastries. This recipe makes two milk tarts.
- 125g Butter
- 100g Sugar
- 1 Egg
- 280g Cake flour; sifted (I used the same amount after being sifted)
- 2 tsp (10 ml) Baking Powder
- Pinch of Salt
- 4 ½ cups (1.125 L) Milk
- 3 Eggs
- 1 Cup (200g) Sugar
- 2 ½ Tbsp (37.5 ml) Flour
- 2 ½ Tbsp (37.5 ml) Cornflour
- Pinch of Salt
- 2 Tbsp (30ml) Butter
- 1tsp (5 ml) Vanilla Essence (I used vanilla powder)
- Ground Cinnamon for Sprinkling
- Preheat the oven 180°C. Grease 2 large loose bottomed pans and set aside.
- Cream the butter and sugar together; then add the egg and beat well.
- Sift the flour, baking powder and salt together; then add to the butter mixture and mix until you have a stiff dough.
- Press the pastry over the base and sides of the pie pans and bake for 12 – 15 minutes until light brown.
- Pour the milk into a large saucepan and bring to the boil.
- In a large bowl, beat the eggs well, then add the sugar, cake flour, cornflour and salt and mix well.
- Carefully pour the hot milk into the egg mixture and stir well.
- Carefully pour everything back into the previously used saucepan and return to the heat, stirring until the mixture thickens.
- Add the butter and vanilla essence (I used vanilla powder) and stir until the butter has melted.
- Pour the filling into the baked pastry shells and refrigerate for approximately 1 hour until set. Sprinkle cinnamon over the top of each tart before serving.
Note: The recipe directs to leave the milk tart in the fridge for an hour. I took the one tart out after the directed time, but would highly recommend leaving it in the fridge for around four hours or over night.
Serve and enjoy!