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Custard Milk Tart

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
16 servings
Dessert South African
Custard Milk Tart
Ingredients
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 4 cups milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 1/2 tablespoons cornstarch
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon ground cinnamon
Instructions
1
Preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
In a medium-sized bowl, use an electric mixer to blend 1/2 cup of butter or margarine with 1 cup of sugar until they form a smooth consistency. Next, incorporate 1 egg into the mixture and continue blending until it reaches a uniform texture.
3
In another bowl, combine 2 cups of flour, baking powder, and salt. Using a gentle stirring motion, mix these dry ingredients together until they are fully incorporated.
4
Then, pour the flour mixture into a separate bowl and gradually add it to the sugar mixture until all of the ingredients are well combined. Divide this mixture evenly between two 9-inch pie pans, pressing it firmly into the bottom and sides of each pan.
5
Place these prepared pies in your preheated oven for 10 to 15 minutes, or until they have turned a golden brown color.
6
In a large saucepan, combine 1 cup of milk, 1 teaspoon of vanilla extract, and 1 tablespoon of butter or margarine. Bring the mixture to a boil over medium heat.
7
Once boiling, remove the saucepan from the heat source. In another bowl, whisk together 2 1/2 tablespoons of flour, 1 tablespoon of cornstarch, and 1/2 cup of sugar until the mixture is smooth.
8
Then, add beaten eggs to this sugar mixture and continue whisking until it reaches a uniform consistency.
9
Slowly pour the egg mixture into the milk, whisking constantly to avoid lumps. Return the saucepan to heat and bring the mixture back to a boil.
10
Continue boiling the mixture for 5 minutes, stirring constantly to prevent scorching. Once done, divide this mixture evenly between the two pastry shells.
11
Finally, sprinkle a pinch of cinnamon over each pie before chilling them in the refrigerator until ready to serve.