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Amarula milk tart

30 minutes, plus 4 hours setting time

Amarula milk tart

Serves Make 2 tarts

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes, plus 4 hours setting time

Ingredients

For the base:

625 ml cake flour
2 t baking powder
125 ml caster sugar
Pinch of salt
250 g salted butter
1 extra-large free-range egg

For the filling:

3½ cups full-cream milk
½ cup Amarula Cream
2 t vanilla essence
2 cinnamon sticks
1 T salted butter
3 extra-large free-range eggs
250 ml sugar
Pinch of salt
37.5 ml cornflour
ground cinnamon, for sprinkling

Method

1. Preheat the oven to 180°C.

2. To make the base, sift the flour into a bowl and add the baking powder, caster sugar and salt. Rub the butter into the flour mixture until it comes together.

3. Add the egg and combine until a soft dough is formed. Press by hand into 2 flan pans, 2 foil pie pans or 1 large baking sheet pan and prick with a fork. See the note below.

4. Blind bake with baking beans on baking paper in the preheated oven for about 10 minutes, remove the beans and baking paper and bake for another 5–8 minutes. Remove from the heat and allow to cool.

5. To make the filling, place a saucepan over a medium to low heat and add the milk, Amarula, vanilla essence, cinnamon sticks and butter.

6. Place the eggs, sugar, salt, cornflour and flour in another bowl. Mix together until smooth.

7. Use a ladle to slowly add some of the milk mixture to the egg mixture, making sure that you whisk as you add the milk. Keep adding ladles of milk until the egg mixture is the same temperature as the milk in the pot.

8. Add the egg mixture to the remaining milk in the pot. Cook over a medium heat for 10 minutes until the mixture thickens.

9. Once the mixture is thick, remove the cinnamon sticks and pour the filling into the pan or pans. If the mixture is too thin, it will not set and it will be a runny mess when you cut the tart. 10 Sprinkle with ground cinnamon and refrigerate until set.

NOTE: Make sure the base is not too thick in the pan, because it will rise when it bakes. The thicker the base, the less tart filling it can hold. If you use baking beads or beans to blind bake the pastry, this will stop it from rising too much.

Find more milk tart recipes here

Extracted with permission from Cooking with Kim Bagley by Kim Bagley

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Amarula milk tart

Amarula milk tart

Ingredients

Method