Milk Tart

Method

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1. Rub the cold butter into the flour and the 60 g of sugar until it looks like breadcrumbs.

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2. Add the yolk and water and bring it together, then press it into a 24 cm tart tin, base and sides.

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3. Prick the base and chill it 20 minutes while the oven heats to 180C fan.

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4. Bake the shell 20 minutes, until dry and pale gold, then set it aside.

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5. Bring the milk to a bare simmer with the cinnamon sticks, take it off the heat and leave to infuse 15 minutes.

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6. Whisk the cornflour, the 120 g of sugar and the eggs to a smooth paste in a bowl.

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7. Fish out the cinnamon sticks, then pour the hot milk onto the paste in a stream, whisking.

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8. Return it all to the pan and cook over a medium heat, whisking, until it thickens and a spoon drawn across the base leaves a line that holds for a second.

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9. Beat in the butter and vanilla, then pour it into the shell and smooth the top.

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10. Leave to cool completely, then chill at least 3 hours before dusting heavily with cinnamon and slicing.

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Chef’s Tips

• Blind-bake without beans; a pressed crust does not slump.
• Whisk, do not stir, or the corners of the pan set first.
• Dust after chilling, or the cinnamon dissolves into the surface.

Pairing Suggestions

• Rooibos tea
• Strong coffee
• Fresh berries

Storage & Reheating

Refrigerate up to 3 days, covered. The cinnamon needs re-dusting after the first day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.