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Milk Tart with Puff Pastry

Milk Tart with Puff Pastry

Milk Tart with Puff Pastry

Serves 8 – 10
1 x ready to roll puff pastry sheet, thawed or 1 x rough puff pastry recipe
1 egg, beaten
950ml    milk
1 vanilla pod, cut in half length ways  
Zest of 1 nartjie.
3 eggs
225g sugar
50g flour
50g corn-flour
20g butter
10ml cinnamon
Pre-heat your oven to 180°C.
If using ready to roll, un-wrap the puff pastry and place on a baking tray.
If using your homemade rough puff pastry, roll out the piece to a large rectangle that fits a baking tray. Approx.. 35 x 25 cm
Using a paring knife, score a border 1 inch in from the edge of the pastry and half way through the pastry.
Using a fork, dock all over the pastry within the border only.
Brush with the beaten egg all over and place in the oven,
Bake until golden brown. The border should puff up and rise evenly.
Once baked, remove and carefully push the centre of the puff pastry in, allow to cool.
In a saucepan over a medium to high heat, bring the milk to just before boiling point and infuse
with the vanilla pod and Nartjie peel for 5 - 10 minutes.
Combine the eggs, sugar, flour and corn flour in a mixing bowl and combine thoroughly.
Pour the hot milk gradually into the egg mixture, whisking constantly.
Remove the vanilla pod.
Return the mixture back to the saucepan and onto the stove, whisking constantly until the mixture
thickens, then add the butter and combine.
Leave to cool before pouring the mixture into the baked puff pastry sheet.
Then sprinkle the cinnamon on top liberally.

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