Makes 40
Ingredients:
Crust:
80g castor sugar
210g Stork Bake, at room temperature
330g cake flour
2 eggs
Pinch of salt
1kg white rice
Milk Tart Filling:
1L milk
180ml sugar
4 eggs
90ml corn flour
5ml vanilla essence
60g Stork Bake
Cinnamon, for dusting
Method:
Sift together all the dry ingredients.
Rub in Stork Bake with the dry ingredients until well combined.
Add one egg at a time and mix until egg is fully combined with the flour and margarine mixture before adding the next. Pastry should now be in one ball.
Roll the pastry out flat and use it to line a 23cm baking tin (approx 7cm in height) or individual tart tins. Once the tin is lined. Place in the freezer until the pastry is frozen.
Before baking, take about 1kg of rice and cover it in the tin foil. Add this bag of rice into the centre of the pastry lined tin. This will keep the pastry from shrinking (alternatively you can use baking beans)
Bake at 180C for 10-20min.
Remove from oven and allow to cool for about 1 hour
To make the filling, heat the milk to boiling point
Beat eggs and sugar until smooth and add corn flour and flour. Whisk until well combined.
Add the hot milk mixture to the egg mixture slowly tempering the two mixtures.
Keep stirring while adding the milk and make sure it is added slowly so as to not scramble the eggs.
Place back on heat and stir until thickened. The longer you leave it on the heat, the thicker it will become.
Take off the heat and add vanilla and Stork Bake.
Pour the custard into the crust and bake for 15min at 180C or until slightly firm.
Dust the baked milk tart with cinnamon.
Leave overnight in a fridge to set properly
SOURCE: – KEVIN PEARSON
