Estelle’s milk tart

“To get the most delicious and creamy texture, you’ve got to whip out the sieve. And you’ve got to ensure the base to filling ratio is perfect. This filling is so good it could be eaten as a stand-alone dessert, with fresh berries perhaps.” – Estelle Mitchell

1. To make the buttery crust, mix butter and sugar together till smooth. Add egg to the butter and sugar mixture and mix. Then add flour, baking powder and salt to the mixture. Use your hands to mix ingredients together to form a round ball and wrap the ball with cling wrap and put in the fridge for ½ an hour.

2. Take the ball out of the fridge and leave it on your kitchen workstation for 10 minutes. Lightly grease the tart shells. Roll the ball out, use your tart tin to cut out a circle and press it back into the tart tin. Bake for 20 minutes.

3. For the custard, Place the milk and butter in a saucepan and bring to the boil, then remove from heat.

4. Place the eggs in a shaker, then add the sugar, cornflour, custard powder, flour and almond essence. Shake well.

5. Add a little hot milk to the mixture and shake well. Open the seal from time to time to let out some hot air, or the seal will pop off and you could be covered in milk.

6. Add the contents of the shaker to the saucepan.

7. Place over a medium heat and allow to simmer until mixture thickens, stirring all the time. When ready, Pass the mixture through a sieve to remove any lumps.

8. Pour into baked tart shells. Sprinkle with cinnamon. You can also top with berries. Refrigerate for 4 hours or until set. For best results, chill overnight.

Find more milk tart recipes here. 

Photograph: Supplied.