Milk Pastry Food

MILK TART WITH A BAKED CRUST

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.

PASTRY CREAM

Steps:

• Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
• Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
• Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
• Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.

SOUTH AFRICAN MILK TART

Steps:

• Make the pastry according to recipe instructions then blind bake until golden brown and crisp. Remove from the oven and allow to cool.
• To make the filling, heat the milk, cream, vanilla, almond extract and nutmeg in a saucepan over medium heat.
• In a mixing bowl, whisk together the egg yolk, sugar, flours and salt.
• Once the milk is hot, whisk two ladles full of the milk into the egg mixture to temper the eggs.
• Pour the egg mixture back into the saucepan and cook until thickened, whisking continuously. Cook the custard for 2-3 minutes until thick and smooth.
• Pass the custard through a fine-mesh sieve. Beat in the butter.
• Pour the custard into the prepared crust. Spray a piece of parchment paper with cooking spray then press onto the surface of the custard to avoid a skin from forming.
• Place the milk tart in the fridge and allow to set for at least 4 hours but ideally overnight.
• Before serving, dust the cinnamon over the milk tart. Slice and serve.

QUICK AND EASY MILK PASTRY

Steps:

• Sift flour and salt into a bowl
• Add butter and 'cut' into the flour until pieces are no larger than peas. {I use two Knives in one hand to do this}
• Mix to a stiff paste with the milk, and draw together with your fingertips.
• Quickly transfer to a polythene bag or aluminium foil
• and chill in the fridge for an hour.
• Roll out and use as required.