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Milk tart with condensed milk

Recipe from: Simply Delicious - 04 July 2011


Preparation time: 25 mins
Cooking time: 2 hrs refridgerate
A twist on the traditional dessert.

Ingredients

For the Crust:

70

ml
castor sugar

70

g
softened butter

egg

250

ml
flour

ml
baking powder

pinch

salt

Filling:

tin condensed milk

500

ml
milk

15

ml
butter or margarine

large eggs

50

g
cornflour

ml
vanilla extract

cinnamon for sprinkling

Servings:

Change Serving
1

Method
Crust:
Cream the butter and sugar together until light and fluffy.
Add the egg and beat well before adding the flour, baking powder and salt.
Mix well.
Press the dough into a pie dish and bake for 15 minutes at 200C. Remove from oven and allow to cool.
Filling:
Combine the condensed milk, milk and butter or margarine in a small pot and allow to come to boiling point.
Beat the eggs, cornflour and vanilla together.
Whilst whisking, slowly pour 1 cup of the milk mixture into the egg mixture and whisk well.
Add the egg mixture into the rest of the milk mixture and allow to gently thicken whilst continuously stirring to
prevent lumps. It should take about 5-7 minutes for the mixture to thicken.
Taste it to make sure there is no floury taste and textur - it should be completely smooth. The filling needs to be
the consistency of thick-ish cheese sauce before pouring over the crust. If its not, add another 2 tsp of cornflour
mixed with 1tbsn cold milk and allow to cook and thicken a bit more.
Pour the filling into the cooled pie crust and sprinkle with cinnamon.
Refrigerate until firm and set (about 2 hours).
Makes 1 tart.