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Your support makes all the difference.Milk tart
Milk tart
185g/6oz plain flour
15g/1/2oz corn flour
20g/3/4oz icing sugar
125g/4oz lightly salted butter
3 teaspoons cold water
Pinch salt
For the filling
800ml/11/2 pints full-cream milk
2 large eggs
125g/4oz caster sugar
50g/11/2oz plain flour
50g/11/2oz corn flour
15 lightly salted butter
1 vanilla pod, opened out
1 teaspoon cinnamon powder
Pinch salt
To make the pastry, sift dry ingredients together. Rub in the butter. Press into moulds, prick and blind bake at 180C/ 350F/Gas 4 for six minutes or until pastry is light brown. Allow to cool.
For the filling, first heat the milk and vanilla until nearly at boiling point – do not boil. Whisk eggs, adding sugar, corn flour, flour and salt. Add half the heated milk slowly to the egg mix, whisking continuously. Add to remainder of milk until a little runny but thick enough to set in fridge. Remove from heat, add butter. Spoon into pastry cases while warm. Dust lightly with cinnamon.
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