Ingredients
- Jus-Rol Frozen Shortcrust Pastry Sheets 640g, thawed
- Spinneysfood Full-Fat Fresh Cow’s Milk 1L
- Spinneysfood Salted Butter 60g
- Spinneysfood Ground Nutmeg 1 tsp
- Spinneysfood Ground Cinnamon 2 tsps
- Spinneysfood All-Purpose Flour 30g
- Corn flour 60g
- Spinneysfood Fine Grain White Sugar 200g
- Vanilla extract 2 tsp
- Almond extract ½ tsp (optional)
- Spinneysfood Organic Free-Range Eggs 4
Nutrition (Per serving)
- Calories 546
- Fat 18g
- Saturates 8g
- Protein 14g
- Carbs 82g
- Sugars 32g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Milk tart
South African 30 Mins Prep · 30 Mins Cook
- Lightly flour a clean work surface and roll out the short crust pastry slightly. If the pastry is too small, connect both halves and press them into the tart tin. Trim off any excess and gently press the dough into the base and sides of the tin. Freeze for at least 30 minutes.
- Preheat the oven to 200°C, gas mark 6.
- Line the tart shell with baking paper and fill with baking beads, dried rice, or dried beans. Blind bake for approx. 10 minutes. Remove the baking beads and bake for a further 10-15 minutes, or until golden and cooked through. Remove from the oven and set aside to cool.
- In a medium-sized saucepan, heat the milk, butter, nutmeg and 1 tsp cinnamon over a medium heat until just boiling. Remove from the heat.
- In a separate bowl, whisk together the flour, corn flour, sugar, vanilla, almond extract and eggs until smooth. Gradually whisk this mixture into the warm milk, making sure there are no lumps.
- Return the saucepan to the heat and cook, stirring constantly, until thickened and bubbling, approx. 5-6 minutes. Pour the custard into the cooled tart shell and smooth the surface. Sprinkle lightly with ground cinnamon.
- Refrigerate for at least 1-2 hours until set.
- Slice and serve.