Aunty Sue’s Milk Tart Recipe

Ingredients

• 3 tablespoons butter
• 3 tablespoons caster sugar
• 1 egg
• 1 cup cake flour
• 2 teaspoons baking powder
• 1 pinch salt
• 5 cups milk
• 8 tablespoons white sugar
• 2 tablespoons cornflour (rounded)
• 6 eggs (separated)
• 2 tablespoons cake flour (rounded)
• 1 tablespoon butter
• 2 teaspoons vanilla essence
• 1 pinch salt

Instructions

1. For the pastry, cream together 3 tablespoons of butter and 3 tablespoons of caster sugar until light and fluffy. Add 1 egg and beat again until well combined.
2. Sift together 1 cup of cake flour, 2 teaspoons of baking powder, and a pinch of salt into the mixture. Mix until a soft dough forms.
3. Using your fingers, press the dough firmly into the bottom and sides of 1 large or 2 small pie plates. Cover and refrigerate to cool.
4. For the filling, in a small dish, mix together 8 tablespoons of white sugar, the yolks of 6 eggs, 2 tablespoons of cornflour, a pinch of salt, and 2 teaspoons of vanilla essence to create a smooth paste.
5. In a saucepan, bring 5 cups of milk to a boil over medium heat.
6. Slowly add the flour paste to the boiling milk, whisking continuously to prevent lumps from forming.
7. Once combined, remove the pot from the heat and stir in 1 tablespoon of butter until melted and mixed well.
8. In a separate bowl, beat the 6 egg whites until stiff peaks form. Gently fold the egg whites into the custard mixture until well combined, being careful not to deflate the whites.
9. Pour the filling into the prepared pie crusts, smoothing the top as needed.
10. Bake at 180°C for about 25 minutes or until the top is golden brown.
11. After baking, sprinkle with cinnamon and allow the tart to cool completely, letting the filling set before serving.