All in One Milk Tart
Ingredients: (makes 2 medium tarts or 1 large tart)
1 litre milk (4 cups)
1/2 stick cinnamon
rind of 1/2 lemon
3 T butter (45 ml)
1 cup flour (120 g)
1 cup sugar (200 g)
1/4 t salt (1 ml)
1/2 t baking powder (2.5 ml)
4 eggs, separated
1/4 t almond essence (1 ml)
cinnamon for sprinkling
breadcrumbs for dusting tart dish
Method:
On the stove top over medium heat, bring the milk, cinnamon stick, lemon rind and butter to a boil, then remove from heat and leave to draw for 20 minutes.
Mix the flour, sugar, salt and baking powder together in a large bowl.
Strain the milk and add it to the egg yolks, then beat this mixture into the flour mixture. Add the almond essence.
Return the mixture to the stove and bring to the boil over medium heat, stirring with a wire whisk. (Don’t worry if a few lumps form, you can beat them out with a beater after you have whisked the egg whites). Remove from heat as the mixture starts to boil – it will be thick and glossy. Cool to room temperature by placing the pot in cold water.
Butter your tart dish generously and sprinkle with finely crushed Tennis Biscuits.
Whisk the egg whites with a drop of lemon juice until they form soft peaks.
Take the cooled down ingredients, then beat with an electric beater to remove lumps. Fold the egg whites into the tart mixture and pour into tart dish/s and dust with cinnamon, then bake at 190 degrees Celsius for 30-35 minutes.
Switch off the oven and leave to cool for another 15 minutes, without opening the oven door.
Remove from oven and serve hot or cool.
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