Ingredientes para Milk Tart With A Baked Crust
- 1 ½ cups All Purpose Flour
- Baking Powder
- ¼ teaspoon Fine Salt (for crust), ⅛ teaspoon Fine Salt (for filling)
- ½ cup Caster Sugar
- ½ cup cold Butter (for crust), 1 tablespoon Butter (for filling)
- 3 large Egg Yolks
- 3 cups Milk
- 1 Cinnamon Stick
- ½ cup White Sugar (referring to Caster Sugar in this recipe)
- 3 large Egg Yolks
- ¼ cup Cornflour
- 1 ½ cups Flour
- 1 teaspoon Vanilla Essence
- 2-4 tablespoons Ice Water
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Cómo preparar Milk Tart With A Baked Crust
- Preheat your oven to 180°C (350°F).
- Prepare the pastry crust: In a large bowl, combine flour, butter, and salt. Cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough and fit it into a 23cm (9 inch) tart pan. Trim and crimp the edges.
- Prick the base of the pastry with a fork and bake for 15-20 minutes, or until lightly golden.
- While the crust bakes, prepare the filling: In a saucepan, combine milk, sugar, cornstarch, and salt. Whisk until smooth.
- Heat over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Reduce heat to low and cook for 1-2 minutes, stirring continuously, to ensure the cornstarch is fully cooked.
- Remove from heat and stir in the egg yolks one at a time, mixing well after each addition.
- Stir in the vanilla extract and butter.
- Pour the filling into the pre-baked tart shell.
- Allow the tart to cool completely at room temperature before refrigerating for at least 2 hours to allow the filling to set.
- Once chilled, garnish and serve. Enjoy your homemade Melktert!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
34g
Fat
25g
Carbs
14g
