Milk Tart

Grease an oven proof casserole with butter or spray & cook. Set aside.

In a medium to large bowl, add in the butter.

Add the sugar to the butter. I have used brown granulated sugar but white sugar may be used as well.

Cream the butter & the sugar together.

Add in the salt & baking powder.

Next, crack in the egg.

Lightly mix.

Add the flour to the mixture.

Mix well until all the ingredients are thoroughly combined. It will begin to take the form of dough.

The dough may seem to be dry. Using your hands, begin to combine the dough, lightly kneading it in the bowl for a few minutes.

It should turn into a soft, pliable dough.

Place the dough onto a lightly floured surface.

Roll out the dough, according to the size of your casserole. It shouldn’t be too thin.

Carefully lift the rolled dough & place into the prepared casserole.

Neaten up the ends if you desire.

This step is optional. Place your pinky finger under the ends of the dough & pinch over it, creating frills along the edges.

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Once fully baked, remove & allow for the crust to cool

In a medium to large bowl, add in the castor sugar.

Crack in the eggs.

Whisk the eggs & sugar for a few seconds until airy.

Next add in the all purpose flour.

Thereafter, pour in the water.

Whisk together for 30 seconds until all the ingredients are combined. Set aside.

Pour the milk into a deep pot or saucepan.

Add in the cinnamon stick, vanilla essence & butter.

Lightly stir.

Bring the milk mixture to a boil. Stir every now & then until it reaches a boil.

Once boiled, remove from heat & pour in the flour/egg mixture whilst stirring as you pour to avoid any lumps from forming.

Place the pot back onto the heat, making sure its on low heat. Whisk well until the mixture thickens.

Once the mixture is thick, turn off the heat & pour mixture into the baked shell.

Using a spoon, spread the mixture evenly.

Sprinkle the top with cinnamon powder. I used a sifter to dust over the cinnamon.

Allow to cool for about 5 minutes & then place the milk tart into the refrigerator to set.

You may add some small pieces of whole cinnamon to garnish if desired.

My milk tart took about 30-40 minutes to set in the refrigerator. The longer it is left in the refrigerator, the firmer it will be.

Slice & serve.

Milk Tart is best eaten cold.

Stores for a week in the refrigerator.