Milk Tart Recipes

Steps:

• Crust - Step 1 - Measure the flour, baking powder and salt in a jug and whisk until combined. Cream butter and sugar together with a beater attachment until pale and fluffy (about 3 minutes). Add the egg and beat until thoroughly incorporated. By hand add in the flour mixture and mix until just combined.
• Crust - Step 2 - Press the dough into a 25cm/10inch tart plate with a removable base. Make sure that it isn't too thick and dock with a fork. Place in the freezer for 30 minutes. Meanwhile preheat oven to 200C/400F and when ready bake the base for 15 minutes or until golden and cooked through. You don't need to weight this down if you freeze the pastry. The pastry can be baked 1-2 days in advance and covered well and placed in an airtight container or box.
• Heat the milk with the cinnamon stick to just under boiling point.
• Lightly beat the eggs with the sugar, and then add the corn flour and flour.
• Pour the hot milk into this mixture, stirring rapidly.
• Return the mixture to the heat and cook, stirring until the mixture becomes thick.
• Keep stirring while it is cooking to prevent it from catching on the bottom of the pot and getting lumpy.
• Take the mixture off the heat and add the vanilla essence and butter.
• Stir well until the butter is melted.
• Pour the mixture into the prepared tart crust.
• Sprinkle with cinnamon sugar.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
• In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
• Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.
• Bake in preheated oven for 10 to 15 minutes, until golden brown.
• In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
• In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

Steps:

• Preheat oven to 400 degrees F.
• For crust: Cream butter and sugar.
• Add eggs, then flour, salt and baking powder.
• Using ½ of dough, press into pie plate.
• Repeat with other half of dough in other pie plate.
• Prick all over with fork and bake for 10 minutes.
• No further baking is required.
• For filling: Heat milk and melt butter in it. Allow to cool 10 minutes before proceeding with recipe.
• Beat eggs with flour, cornstarch, sugar and vanilla. With a ladle, slowly dribble in some of the hot milk mixture while whisking eggs continuously, to temper the eggs and bring them up in temperature. Add all the milk mixture in this way, never forgetting to whisk.
• Pour the custard back into the pot and cook, whisking constantly, until custard thickens, about 8 minutes.
• Pour into baked shells and sprinkle with cinnamon and sugar.
• Allow to cool completely, and refrigerate.