Individual Milk Tarts
Milk Tart is undoubtedly one of South Africa’s most beloved desserts. Traditionally brought to the country by the Dutch, this exceptionally tasty tart is easy to prepare, using only a handful of ingredients to make the creamy filling enclosed by a puff pastry crust. Bake and serve each individual milk tart in a Le Creuset Ramekin.
- 1 sheet ready-made puff pastry
- 250ml milk
- 1 egg, separated
- 70ml castor sugar
- 40ml cake flour
- 40ml corn flour
- Pinch of salt
- 40ml butter
- 5ml vanilla essence
- Ground cinnamon
- Sugar snowflakes for decorating
Line the ramekins with the puff pastry, by cutting the pastry into squares and using your fingers to press it into the ramekin. Bake in a preheated oven of 200°C for 10 minutes, or until golden brown.
To make the filling, heat the milk in a small pot. In a separate bowl, beat the egg yolk and sugar until light and fluffy. Add the flours and mix well.
Slowly add the warm milk to the flour mixture, while continuously whisking. Return this mixture to the pot and stir over low heat, until the custard thickens.
In a clean bowl, whisk the egg white until soft peaks have formed and fold into the custard. Pour the filling into the baked pastry and place in a preheated oven of 160°C for 10 – 12 minutes, or until there is a slight wobble in the custard. Remove from the oven and dust with cinnamon. Garnish with sugar snowflakes. Serve hot or cold.