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This
is another one of "Luke's Challenges" - for me to make a homemade
version of some of his favourite store-bought treats - and I think I've
won. Or rather, NoMU has. I've been looking for a classic milk tart recipe for months - while this one was
delicious, it was hardly classic. I've tried others, but nothing gave
us that deliciously wobbly and creamy filling - the one that brings back
a flood of cinnamon scented memories.
This is one of the recipes from their Recipe Box
- which I adore, naturally. Apart from providing endless inspiration,
their recipe cards also make functional kitchen wall art - I've stuck a
few of my favourite must-tries up as a constant reminder to make them.
This milk tart was one of those recipes - I'm now ticking it off as a
'victory'.
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Recipe from here
Ingredients:
500g shortcrust pastry
80ml sugar
60ml cornflour
2 tsp NoMU Sweet Rub
45ml flour
750ml milk
80g butter
3 eggs, separated
Method:
Preheat the oven to 200°C. Roll out the pastry to 5mm thickness and place in a 25cm loose-bottomed tart tin. Press the pastry round the edges and onto the bottom of the tin and trim off the excess. Cover with baking paper and fill with beans and blind bake in a preheated oven for 15-20minutes until light brown. Remove from the oven and allow to coolwhile you make your filling.
Turn the oven down to 180°C. In a large mixing bowl, sieve together the sugar, corn flour, NoMU Sweet Rub and flour.
In a saucepan, heat the milk and butter to just below boiling point. Strain and whisk the milk into the flour mixture. Lightly whisk the egg yolks and add these to the bowl. Beat the egg whites to soft peaks and fold into the mixture.
Pour back into the saucepan and return to a medium heat, constantly whisking until the mixture turns light, fluffy and thickens. Pour into the cooled pastry shell and sprinkle with the sweet rub.
Bake in a hot oven for 20 minutes and leave to cool before cutting.
Ingredients:
500g shortcrust pastry
80ml sugar
60ml cornflour
2 tsp NoMU Sweet Rub
45ml flour
750ml milk
80g butter
3 eggs, separated
Method:
Preheat the oven to 200°C. Roll out the pastry to 5mm thickness and place in a 25cm loose-bottomed tart tin. Press the pastry round the edges and onto the bottom of the tin and trim off the excess. Cover with baking paper and fill with beans and blind bake in a preheated oven for 15-20minutes until light brown. Remove from the oven and allow to coolwhile you make your filling.
Turn the oven down to 180°C. In a large mixing bowl, sieve together the sugar, corn flour, NoMU Sweet Rub and flour.
In a saucepan, heat the milk and butter to just below boiling point. Strain and whisk the milk into the flour mixture. Lightly whisk the egg yolks and add these to the bowl. Beat the egg whites to soft peaks and fold into the mixture.
Pour back into the saucepan and return to a medium heat, constantly whisking until the mixture turns light, fluffy and thickens. Pour into the cooled pastry shell and sprinkle with the sweet rub.
Bake in a hot oven for 20 minutes and leave to cool before cutting.
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