Back to 8 servings 12 tbsp unsalted butter, softened 0.5 cup granulated sugar 1 large egg 0.25 tsp almond extract 2 cup all-purpose flour pinch salt 0.5 cup granulated sugar 3 tbsp all-purpose flour 3 tbsp cornstarch 1 pinch salt 2 large eggs 1 tsp vanilla extract 4 cup milk, whole 1 tbsp unsalted butter 1 tbsp ground cinnamon
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1 Step 1: Preheat the oven to 350°F (177°C). Grease a 9.5-inch pie dish and set aside.2 Step 2: Cream the butter until pale and fluffy. Add the sugar and beat until incorporated. Beat in the egg and almond extract until smooth, about 2 minutes. A few lumps are okay.3 Step 3: Stir in the flour and salt. Knead until a soft dough has formed. Chill for 10 minutes.4 Step 4: Roll the dough out onto a lightly floured surface and layer it into the greased pie dish. Alternatively, press the dough into the pie dish. Use the back of a spoon to even it out.5 Step 5: Cover with a sheet of parchment paper and fill with pie weights. Bake blind for 15 minutes or until golden. Remove parchment and pie weights. If the bottom of the crust is not quite baked through, place back in the oven without the pie weights for a few minutes, or until golden. Allow crust to cool completely on a wire rack.6 Step 6: In a heatproof bowl, whisk together the sugar, flour, cornstarch, salt, eggs and vanilla extract. Set aside.7 Step 7: In a medium saucepan over medium heat, heat the milk and butter together, stirring until the butter is melted. Do not boil.8 Step 8: Add about a fourth of the milk to the egg mixture, whisking constantly to incorporate it evenly without cooking the eggs.9 Step 9: Pour the egg mixture back into the saucepan with the hot milk. Return to heat and stir constantly with a spatula until the mixture thickens and coats the back of the spoon. The filling will be very thick and should run off the spoon in ribbons when lifted out of the pot. Again, do not boil.10 Step 10: Pour the filling into the pie crust and let cool completely. Refrigerate 2-3 hours or until ready to serve. Sprinkle with cinnamon before serving.11 Step 11: Store the tart in the refrigerator and enjoy within 2-3 days.getsaucepan.com/r/5b59918c-184e-4d2a-9397-6f6d7829c9f2 · Original: https://feastandwest.com/south-african-milk-tart/
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