Milk tart For pastry use this⬇️ 1 1/2 cups plain flour 1/3 cup icing sugar ¼ teaspoon salt 135g cold butter cut into small pieces 1 large egg yolk For the filling⬇️ 2 cups fresh milk 2 tablespoon butter 2 tablespoons flour 2 tablespoons cornstarch 1/2 cup white sugar 2 eggs ½ tablespoon vanilla extract ½ teaspoon cinnamon ½ teaspoon nutmeg (optional) HOW IT'S DONE Pastry Crust Spray a pie pan with a removable bottom – making sure it is has been adequately sprayed. Set aside Place flour, salt and sugar in a food processor pulse for a couple of times to mix ingredients. Throw in butter and pulse until rough dough forms. Then add egg yolk a little at a time - pulse until the dough barely comes. Remove dough place on a work surface - knead just enough to incorporate all the dough. Working the dough as little as possible. Do not overwork the dough otherwise it’ll be too tough. When it’s ready, the dough will be barely moistened and come together into a ball. Lightly press the dough on the prepare pie pan – working from the center up until the bottom and sides are fully covered with pastry. Place pie pan in the freezer and freeze for at least 30 minutes or more if you are in a rush then bake with beans to prevent rising. Preheat oven to 200 degrees C. Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside Milk Filling ⬇️ Place saucepan over medium heat, add butter cinnamon and milk bring to a boil and remove from the heat. In another bowl mix together flour, cornflour sugar, vanilla - whisk in eggs until smooth. Gently whisk into the saucepan making sure there are no lumps Now return the pan back on the stove – keep stirring constantly until in starts to bubble. Cook for about 5minutes. Remove from heat and pour mixture into the baked pastry shell Sprinkle with cinnamon. Chill until ready to be served. Enjoy. #tendyculinaryfocus #zimbaking #zimfoodies #milktart #letskeepitsafe (at Harare, Zimbabwe) https://www.instagram.com/p/B_iefF6DpXr/?igshid=rt3s9e0hvqwj
