The Zola Milk Tart

Chef Zola Nene's delicious milk tart


Ingredients

Crust

  • 60 g butter, at room temperature
  • 1⁄4  cup (50 g) castor  sugar
  • 1 egg
  • 1 cup (140  g) cake  flour
  • 1 tsp (5 ml) baking powder
  • A pinch of salt

Filling

  • 2 1⁄4   cups (565  ml) milk
  • 1 cinnamon stick
  • 1 egg
  • 1⁄2  cup (100  g) sugar
  • 1 tbsp + 1 tsp (20 ml) cake  flour
  • 1 tbsp + 1 tsp (20 ml) cornflour
  • 1 tsp (5 ml) vanilla essence
  • 20 g butter
  • 1 tsp (5 ml) ground cinnamon

Preparation

For the crust:

  1. Preheat the oven to 180 °C. Grease a 23-cm tart tin.
  2. Cream the butter and castor sugar  together.
  3. Add the egg and stir to combine.
  4. Add the flour, baking powder and salt and mix into a stiff dough.
  5. Press the dough onto the base and sides of the tart tin.
  6. Prick the base of the pastry all over with a fork.
  7. Blind bake for 30  minutes or until golden and crispy.

For the filling:

  1. In a saucepan set over moderate heat, add the milk and cinnamon  stick and bring to a boil. Remove the cinnamon  stick.
  2. Whisk together the egg, sugar, flour, cornflour and vanilla essence.
  3. While whisking continuously, slowly add the hot milk to the flour mixture.
  4. Return the mixture to the saucepan and set over moderate heat. Whisk until the mixture has thickened.
  5. Add the butter and stir through.
  6. Pour the filling into the prepared pastry crust.
  7. Sprinkle with the cinnamon.
  8. Allow to cool completely before  refrigerating.

Zola Nene’s Blueberry-ripple Baked Cheesecake

South African Milk Tart Collection (Human & Rousseau) by foodie sisters Callie Maritz and Mari-Louis Guy, R280
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