Oozy milk tart with figs
70g Cake Flour
320g Castor Sugar
4 Cinnamon Sticks
Puff Pastry ( Convenience for the base )
Figs to decorate
Place 800ml milk and half the sugar and cinnamon in a pot and bring to the boil.
Mix the remaining 200ml milk with the cornflour and the salt.
Once the milk boils, temper with the above and return to the heat to thicken.
Add the egg yolks.
Whisk the egg whites to stiff peak stage, add the remaining sugar and make a meringue.
Fold into the above mixture.
Bake at 190 degrees in a blind baked base.
Sprinkle with cinnamon and sugar and decorate as you want with the figs.
Deconstructed Milk Tart
Ingredients – Crust
Cake Flour 55g
Baking Powder 4ml
Castor Sugar 2T
Heat the oven to 180*C.
Melt the butter on a low heat and set aside so cool slightly.
Mix the flour, baking powder and sugar together.
Add the melted butter to flour mixture and mix till it form a shortbread pastry.
Once dough has formed, place on a greased baking sheet and flatten out.
Bake for 15-min till golden brown and cooked through.
Leave to cool completely.
Once cold, brake off small pieces and grind fine in either a small coffee grinder or in a pestle and mortar (to be used for plating later.
Ingredients – Filling
Corn flour 1T
Cake flour 1T
Vanilla essence 5ml
Warm the milk and sugar to scalding point (till it forms small bubbles around the edges).
Remove from the heat once the sugar has all dissolved.
Combine eggs, flour and corn flour.
Once that is done, temper the warm milk into the egg mix beating nonstop (prevents the egg from curdling).
Return the mixture to the pot and on a low heat stir the whole time till mixture becomes thick and velvety smooth.
Once mix is done, scoop onto a desired mould and place in the fridge to set.
Place a row of the crumbs on a plate, with the set milk tart custard in the centre. Top with a cinnamon foam made from whisking hot milk, using the foam on the top and dusting it with ground cinnamon.
Mini Milk Tarts
1 litre Milk
45 ml butter
45 ml flour
45ml corn flour
100 ml Xylitol
30 ml honey
Cinnamon to taste
1 roll puff pastry
Boil milk and butter.
Mix eggs, flour, corn flour, xylitol and honey together.
Once milk comes to a boil remove from plate and set temperature lower- mix a cup of the milk with the egg first till mixture is starting to get hot warm then mix the whole mixture in with the milk and stir till thickens on a low temperature.
Blind bake pastry in oven till slightly brown.
Then add milk mix and bake till golden brown.
Sprinkle cinnamon over to taste.
Old Fashioned Milk Tart
200g Cake Flour
Pinch of Salt
Sieve the flour and salt together.
Rub the butter into the flour until it resembles bread crumbs.
Mix in the water a bit at a time until the mixture comes together into a soft but not wet dough.
Rest in the fridge for 15 minutes.
Roll out as thin as you can and line a 20cm tart dish.
Dock the pastry and blind bake at 180 until golden brown and crisp.
1 litre of Milk
1 tsp of Vanilla Essence
75g Corn Flour
Mix 100ml of the milk with the corn flour to make a paste.
Put the rest of the milk, the vanilla, sugar and butter into a pot and heat to boiling point.
In the meantime add the eggs to the corn flour mixture and whisk to make sure there are no lumps.
When the milk is just starting to boil pour it into the cornflour mixture whisking the whole time.
Return it to the pot and heat over a low heat until it thickens and no longer tastes of cornflour.
Fill the tart shell and place into the fridge to set for an hour. Dust with cinnamon and serve.
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