South African Milk Tart

Recipe Ingredients

		Crust
2 1/2 cups	156g / 5.5oz	Flour
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 cup	198g / 7oz	Unsalted butter
1 cup	237ml	Sour cream
		Custard
2 cups	474ml	Milk
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	15g / 0.5oz	Flour
5		Eggs
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Vanilla
1 teaspoon	5ml	Almond extract
		Topping
2 teaspoons	10ml	Cinnamon
1/2 cup	80g / 2.8oz	Brown sugar

Recipe Instructions

Preheat oven to 400F.

For the crust, combine the flour, baking powder and salt in food processor. Add butter and process until flour resembles coarse cornmeal. Add sour cream and process until mixture forms a ball. On a floured surface, roll out the dough to fit and 11 x 13-inch baking sheet or a 14-inch round pizza pan. Carefully lift the dough and lay it out flat on the pan. Crimp the edges to form a rim (this may disappear during baking!) and pierce the dough with a fork in several places.

Bake for 25-30 minutes until crisp and golden.

Meanwhile, make the custard by heating the milk to boiling. Combine the sugar, flour, eggs, and salt in a blender. When the milk begins to foam, pour it slowly into the whirling blender. Pour the custard back into the saucepan and cook over medium heat, stirring constantly, for 3-5 minutes, until thickened. Remove from the heat and stir in the vanilla and almond extracts.

When the crust has baked, spread the custard filling evenly over it. Generously sprinkle the top with cinnamon and brown sugar. Return the tart to the oven for about 15 minutes, until the brown sugar melts and the top is firm. Serve warm or cold.

Source:
Cooking Light, March 1995, page 172

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