Milk Tart
  • 1 roll puff pastry
  • 1 cinnamon quill
  • 500mls milk
  • 75mls sugar - I used fructose
  • 1 pinch of salt
  • 75mls cake flour
  • 15g butter
  • 2 eggs
  • ground cinnamon for dusting
  1. Preheat the oven to 200° Celsius
  2. line a muffin tin with the puff pastry and prick holes in the bottom of the pastry shells
  3. leave to rest for 10 minutes in the fridge before baking blind for 10 minutes
  4. put the tin back into the fridge while you get everything else ready
  5. heat the milk on the stove with the cinnamon
  6. mix the sugar, salt and flour
  7. just before it reaches boiling point remove the cinnamon quill
  8. slowly add enough of the milk to the dry ingredients to moisten it - mix all the time and make sure there are no lumps
  9. pour the flour mixture into the rest of the milk and simmer over a gentle heat until the mixture is thick, stirring occasionally
  10. remove from the heat and stir in the butter
  11. allow to cool
  12. preheat the oven to 140? Celsius
  13. separate the eggs
  14. mix the egg yolks into the milk mixture
  15. whisk the egg whites until they are stiff
  16. fold into the milk mixture
  17. ladle the milk mixture into the pastry
  18. sprinkle with cinnamon
  19. bake for one hour
  20. the milk tart will soufflé and you will have the most divine soft tart
Recipe by Lavender and Lime at