Milk Tart with Michael Weldon

Serves – 1 Tart
Prep Time – 10 minutes
Cook Time – 30 minutes

Ingredients

Dough
250g plain flour
125g Norco Butter
50ml cold water

Milk Tart Filling
2 cups Norco Milk
½ cup golden caster sugar
2 eggs
3tbs cornflour
3tbs plain flour
1tsp vanilla bean paste
2tbs Norco butter

Cinnamon sugar for garnishing the top

Method

Make the pastry in a stand mixer. Roll it out and chill in the freezer.

Blind bake the tart shell until golden (about 15 minutes).

Heat the milk in a saucepan until just before boiling.

In a separate bowl, cream the eggs and sugar until light and fluffy. Add the flours and mix well. Slowly pour the hot milk into the egg mixture, stirring constantly.

Return the mixture to the heat and cook until it thickens (about 5-7 minutes).

Remove from the heat and stir in the butter. Allow to cool.

Pour the filling into the tart shell and spread it in an even layer. Set in the fridge for at least 1 hour.

Cut with a hot knife and serve, sprinkled with cinnamon sugar.