#baking #milktart #melktert
Creamy filling encased in golden brown pastry cups.
Pastry cups/ pastry pie
Ingredients:
1 1/2 cup flour
1 1/2 tsp baking powder
pinch of salt
1/3 cup sugar
80g butter
1 egg
Directions:
Mix flour, baking powder and salt.
Cream butter and sugar until light and fluffy.
Add in one egg and mix until well combined.
Gradually add the dry ingredients and mix until la soft dough forms.
Form about 1 Tbsp size ball of dough and place into a greased cupcake tin.
Spread dough out to fit mould.
Place a piece of parchment paper into each mold.
Fill with pie weight, I used lentils.
Place in the freezer for 10 minutes.
Bake at 200 degrees celsius for 10 minutes.
Then remove the parchment paper and the pie weight and bake again at 200 degrees celsius for a further 5-10 minutes.
Filling:
500ml milk
15ml butter
1 tin condensed milk
2 eggs
50 g corn flour
1 tsp vanilla essence.
Bring the milk to the boil.
Add the butter and the condensed milk.
Mix and bring to the boil.
In a bowl with the corn flour, add the eggs and the vanilla essence and mix until well combined and smooth.
Slowly add a little of the bubbling milk mixture to the egg mixture whisking throughout.
(this prevents your eggs from scrambling)
Then add the warmed egg mixture to the milk mixture, whisking throughout.
Mix until the mixture has thickened.
Spoon into the cooled pastry cups.
Sprinkle with cinnamon.
Allow to cool slightly.
Then place into the fridge for a few hours or overnight.
Enjoy!
