Tant’ Sannie se Melktert Milk Tart
This milk tart recipe is foolproof and will be the one you come back to make again and again.
- Serves: 8 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 30 mins
125 g butter, softened
2 C (500 ml) cake flour
1 tsp (5 ml) baking powder
pinch of salt
Milk Tart Filling
2 ½ C (625 ml) milk
2 Tbsp (30 ml) flour
½ C (125 ml) sugar
2 Tbsp (30 ml) corn flour
1 tsp (5 ml) vanilla paste
1/3 C (80 ml) Tant’ Sannie se Melktert liqueur
1 Tbsp (15 ml) butter
1 tsp (5 ml) ground cinnamon
Cream the butter and the sugar together in the bowl of a stand mixer. Add the egg, beating it well. Add the flour, baking powder and salt and mix to combine thoroughly to form a stiff dough.
Press the dough evenly into 2 x 20 cm tart tins, you can line the pastry quite thinly as it will puff up. Prick lightly with a fork. Blind bake at 180 °C for 30 minutes or until the pastry is golden and crispy.
Milk Tart Filling
Place milk and cinnamon stick into a saucepan over medium heat. Bring to a boil then remove and discard the cinnamon stick. In a separate bowl, whisk the egg, flour, sugar, corn flour and vanilla together.
Pour a little of the hot milk into the egg mixture to temper, ensuring that you whisk continuously.
Slowly add in the rest of the milk mixture while continuously whisking. You don’t want the hot liquid to cook and scramble the eggs.
Once thoroughly combined, return the milk mixture to the saucepan and cook over medium heat until thickened. Stir/whisk continuously until it reaches a custard-like consistency.
Remove from the heat and stir through the liqueur and the spoonful of butter. Pour the mixture into the baked pastry shells. Sprinkle over the ground cinnamon and leave the tarts to cool completely before serving (can be refrigerated if need be).
Note: the dough will make enough for more than one 20 cm cake tin, so double the recipe for the filling if you want to make more than one. Alternatively, you can freeze the dough to use at another time.