BEST MILK TART EVA
Base
1 tabelspoon sugar
1 tabelspoon butter
1 egg
1 tablespoon sour cream
2 tablespoon cake flour
1 teaspoon baking powder
pinch salt
Beat butter and sugar till creamy. Add ingredients in order and mix well after each addition. Do not use all the batter, it will rise through the custard. About 2-3 tablespoons thinly smeared on the bottom of a large, buttered tart dish will suffice.
Filling;
1 cup sugar
3 cups milk
2 eggs seperated
1 teaspoon vanilla essence
1 tablespoon butter
3 1/2 tablespoons maizena, mixed with 2 tablespoons water and the egg yolks.
Bring milk and sugar to the boil
Slowly add maizena mix, stirring continuously making sure no lumps form
Turn down heat continue stirring till thick.
Take off the heat, add the butter.
Add the stiffly beaten egg whites, and fold in gently. Add vanilla essence
Pour mixture into tart dish with the base, and bake 180°C for 25 minutes.
Tart is still wobbly, but firms as it cools down. Sprinkle with cinnamon
Recipe and Photo: Sharon Gien-Cambier
