Milk tart

Milk Tart


Pastry:
1 1/2 cups (375ml) flour
½ cup (125ml) butter or margarine
1 egg yolk
Pinch salt
2 Tbs (50ml) sugar


Filling:
3 cups ( 750ml) milk
2 Tbs (50ml) butter or margarine
2 Tbs (50ml) flour
1 Tbs (25ml) Cornstarch
½ cup (125ml) sugar
 2 eggs, plus 1 egg white
2 tsp (10ml)vanilla essence
1 tsp (5ml) almond essence
1 Tbs (25ml) cinnamon


For the pastry, mix all ingredients together and press into a greased 8” deep pie pan. Prick with a fork and bake for 10 minutes at 350 degrees. Cool.

For the filling, Place milk and butter into a heavy pan over medium heat, stirring occasionally. In the meantime mix together flour, cornstarch, eggs and sugar in a bowl. Once the milk is starting to boil, pour into the flour mixture slowly, stirring with a whisk to prevent lumps forming. Pour back into the hot pan and bring back up to the boil. Add essences, stir and let cool about 10 minutes, and then pour into prepared pastry shell. Chill in fridge for about 1 hour and sprinkle with cinnamon before serving.