Traditional Milk Tart

Recipe by: Anel Potgieter
Serves: 6-8
Preparation time: 20 minutes
Baking Time: 35-40 Minutes
 
INGREDIENTS
For the pastry:
1 pack puff pastry, thawed
125 g ice cold butter, grated
1 egg, separated
 
For the filling:
500 ml milk Clover Full Cream Fresh Milk
1 cinnamon stick
10 ml butter
2 eggs, separated
15 ml flour
15 ml corn starch
60 ml sugar
1 ml almond essence
5 ml vanilla essence
1 ml salt
 
To serve:
Cinnamon sugar
 
METHOD
Start with the pastry. Fold the dough open. Spread the grated butter over the dough. Fold in half from the bottom then fold from the top. Fold the left side towards the middle then fold the right half towards the middle.
 
Push the dough down lightly with the rolling pin and roll out. Fold up, cover with cling wrap and put in the fridge for an hour and a half. Roll out for your tart.
 
For the filling, place 250 ml Clover Full Cream Fresh Milk, cinnamon, salt and half the sugar and butter in a thick bottom saucepan and bring to the boil. Mix the remaining sugar, corn starch, flour, egg yolks and vanilla essence with the remaining 250 ml of Clover Milk and whisk until there are no lumps.
 
Remove the Clover Milk from the heat and remove the cinnamon sticks. With a hand-whisk beat the flour mixture quickly into the Clover Milk mixture until blended. Return to the heat and simmer for 5 minutes. Take the saucepan off the heat and cool for 10 minutes. Beat the egg whites until stiff and fold into the mixture.
 
To bake, place the dough in your baking tin. Brush the bottom of the dough with egg white and pour in the filling. Brush the edges of the dough with egg yolk. Bake at 200°C for 35-40 minutes until golden brown on top. Sprinkle with a little cinnamon sugar on top and serve.