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Traditional Milk Tart (Sa)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 2 medium tarts

Metric Cups
  • 75 millilitres cake flour
  • 50 millilitres cornflour
  • 50 millilitres sugar
  • 1 millilitre salt
  • 125 millilitres milk
  • 2 medium egg yolks
  • 25 millilitres sugar
  • 2 drops food colouring (yellow)
  • 4 drops almond essence
  • 7 millilitres vanilla essence
  • 2 medium egg whites
  • ½ millilitre cream of tartar
  • 25 millilitres sugar
  • 550 millilitres milk
  • 10 millilitres butter
  • 2 cinnamon sticks
  • 2⅝ fluid ounce cake flour
  • 1¾ fluid ounce cornstarch
  • 1¾ fluid ounce sugar
  • fluid ounce salt
  • 4⅖ fluid ounce milk
  • 2 medium egg yolks
  • ⅞ fluid ounce sugar
  • 2 drops food colouring (yellow)
  • 4 drops almond essence
  • ¼ fluid ounce vanilla essence
  • 2 medium egg whites
  • fluid ounce cream of tartar
  • ⅞ fluid ounce sugar
  • 19⅓ fluid ounce milk
  • ⅓ fluid ounce butter
  • 2 cinnamon sticks

Method

Traditional Milk Tart (Sa) is a community recipe submitted by SAFruitCake and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat your oven to 260 °C. The oven rack should be in the second slot from the bottom.
  • Line two pans with puff pastry. As soon as the oven is hot, bring the milk, butter and cinnamon to the boil. Turn off the heat. Add the hot milk to the flour-and-milk mixture and stir until smooth. Pour back into the saucepan and put it on the switched off plate.
  • Stir the milk mixture in the saucepan until thick – it should only make 1 or 2 bubbles as it boils. Pour milk mixture back into mixing bowl. Remove cinnamon. Stir in the egg yolk mixture.
  • (In the meantime, someone must have beaten the egg white mixture until it’s just stiff; not too much, otherwise it’s dry.) Fold the egg white mixture in to the milk mixture.
  • Pour the filing into your puff pastry lined pan, sprinkle with fine cinnamon if you like and bake in the preheated oven for 10 minutes.
  • Lower the temperature to 200 °C and bake for another 20 minutes. If the tart gets too brown, lightly put a piece of aluminium foil on top with the shiny side up. Serve lukewarm.
  • Heat your oven to 260 °C. The oven rack should be in the second slot from the bottom.
  • Line two pans with puff pastry. As soon as the oven is hot, bring the milk, butter and cinnamon to the boil. Turn off the heat. Add the hot milk to the flour-and-milk mixture and stir until smooth. Pour back into the saucepan and put it on the switched off plate.
  • Stir the milk mixture in the saucepan until thick – it should only make 1 or 2 bubbles as it boils. Pour milk mixture back into mixing bowl. Remove cinnamon. Stir in the egg yolk mixture.
  • (In the meantime, someone must have beaten the egg white mixture until it’s just stiff; not too much, otherwise it’s dry.) Fold the egg white mixture in to the milk mixture.
  • Pour the filing into your puff pastry lined pan, sprinkle with fine cinnamon if you like and bake in the preheated oven for 10 minutes.
  • Lower the temperature to 200 °C and bake for another 20 minutes. If the tart gets too brown, lightly put a piece of aluminium foil on top with the shiny side up. Serve lukewarm.
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