Traditional Milk Tart
When you run a homestead there are times when you happen to have an abundance of one particular food…. And of course you don’t want to waste it. The last couple of weeks we have had an abundance of milk. Raw goat’s milk. And since I have already made enough cheese we have been eating milk tart every single day for the last couple of days…
After a while you start experimenting with the Traditional milk tart recipe and so the Pink Sprinkles Milk tart recipe is born which I will post later.
Traditional Milk Tart Recipe
- 6 cups of milk
- sugar to taste (I use half a cup)
- A pinch of salt
- 3 dessert spoons butter
- 1 teaspoon vanilla essence
- 2 eggs
- 6 heaped tablespoons of Maizena corn flour (corn starch)
- 250 ml extra milk
- Cinnamon to sprinkle on top
- Bring the milk, sugar, salt and butter to the boil (stir every now and then)
- Meanwhile, mix the maizena (corn starch), 250 ml milk, vanilla essence and eggs together in a separate jug.
- As soon as the milk starts to boil, whisk in the maizena, milk and egg mixture for about 1 – 2 minutes until thickened.
- Remove from the heat and spoon into a tart dish
- Allow to cool at room temperature for about one hour
- Sprinkle with cinnamon and refrigerate
Serve with coffee or tea and enjoy!
Disclaimer: This post may contain affiliate links