Ingredientes para Spiced Melktert Dutch Milk Tart
- Pie Crusts
- Whole Milk
- Cinnamon Stick
- Cardamom Pods
- ¼ teaspoon ground nutmeg
- Eggs
- Cake Flour
- 1 tablespoon cornstarch
- Superfine Sugar
- ½ teaspoon baking powder
- 2 tablespoons (30g) unsalted butter
- Vanilla Extract
- Whipped cream, for garnish (optional)
- Ground cinnamon, for garnish (optional)
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Cómo preparar Spiced Melktert Dutch Milk Tart
- Gently heat ¾ cup (175ml) milk in a saucepan with 1 cinnamon stick, ½ teaspoon ground cardamom, ¼ teaspoon ground nutmeg. Heat just below boiling point.
- Remove from heat; let the spice-infused milk steep for 15 minutes. Discard the cinnamon stick.
- In a separate bowl, whisk together ¼ cup (60ml) milk, 3 large egg yolks, 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, ½ cup (100g) granulated sugar, and ½ teaspoon baking powder until smooth.
- Strain the spiced milk into a clean saucepan. Whisk in the egg yolk mixture. Cook over medium-low heat, stirring constantly, until the custard thickens considerably (about 5-7 minutes).
- Remove from heat; stir in 2 tablespoons (30g) unsalted butter and 1 teaspoon vanilla extract (or the seeds of 1 vanilla bean, if using).
- Cool the custard completely to room temperature.
- In a clean bowl, beat 2 large egg whites until stiff peaks form. Gently fold the egg whites into the cooled custard.
- Pour the custard filling into a prepared 9-inch tart shell (store-bought or homemade).
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the filling is set and lightly golden.
- Let the tart cool slightly before serving. Garnish with ground cinnamon and whipped cream, if desired. Serve warm or cold.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
46g
Fat
27g
Carbs
9g
