MILK TART WITH CHAI DUST


COOKBOOK: Woman’s Day Mag Recipe

RATE: ❤️❤️❤️❤️👌🏻👌🏻👌🏻 💲

I love cinnamon! From the minute I read this recipe I knew I was going to love it and I was correct.

Chai seems to be the favour at this moment so to have it in a cake was a nice change from your ordinary cake flavours.

RECIPE: The ingredients call for chai tea spice which for the life of me I could not find anywhere. I settled for the chai latte powder which did the job nicely in the custard.The measurements in this recipe were perfect. I topped this tart with whipped cream and then sprinkled cinnamon over the top (this was my version of chai dust). What a great choice!

I would say this tart is for intermediate to advance cooks. The tart (custard) requires attention when on the hotplate and must not be burnt. Constant stirring is your answer!

If you’re up for the challenge, here is one for you!

RECIPE

SERVES 8

1 1/4 cups plain flour

125g chilled butter, chopped

2 tablespoons brown sugar

1 egg yolk

1 1/2 tablespoons of iced water

whipped cream

FILLING

2 cups milk

1 tablespoon chai tea spice ( or 1 sachet of thai latte)

3 eggs

1/2 cup sugar

1/4 cup plain flour

1 tablespoon cornflour

cinnamon

Pre heat oven to moderate, 180C. Lightly grease a 22cm round fluted tart pan with a removable base.

In a food processor, add flour , butter and sugar mix until crumbs form. Add egg yolk, ix to form a dough, add water little add a time.

Roll dough between baking paper until 3mm thick. Ease into pan, pressing into sides. Chill 30minutes. Using a rolling pin, roll off excess pastry (or cut off excess pastry).

Bake blind for 15mins. Remove paper and filling. Bake for a further 5mins.

FILLING: In a medium saucepan, heat combined milk and spice (chai latter powder) on low until almost boiling. In a large bowl, whisk eggs, sugar and flours together. Gradually whisk in strained milk mixture. Return to saucepan and cook, stirring constantly on medium until mixture boils and thickens.

Pour custard into pastry case. Bake 12-15mins. Cool to room temperature.

Serve tart topped with whipped cream and dusted with cinnamon

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