CRUSH
800g (2 x 400g rolls) store-bought puff pastry
some milk
1 ℓ (4 k) full cream milk
397 g (1 tin) condensed milk
2 pieces of cinnamon
8 extra large eggs, separated
125 ml (½ k) water
187 ml (¾ cup) all-purpose flour
60 ml (4 tbsp) cornflour
125 ml (½ k) sugar
2.5 ml (½ t) salt
5 ml (1 t) vanilla essence
TOP LAYER
15 ml (1 tbsp) ground cinnamon
Method
Set oven to 250 °C.
Crust Grease two large tin plates with butter and line them with puff pastry. Prick bottom of dough with fork.
Use remaining puff pastry to form border (about 2 cm wide) on edge of tin plate.
Paint edge of tin plate with water and place strip of puff pastry on edge. Paint just the edge part with a little milk.
Place prepared tins in fridge while preparing filling.
Milk pie filling Heat milk, condensed milk and cinnamon together in a saucepan until warm.
Whisk egg yolks and water with a fork.
Mix effervescent flour, cornflour, sugar and salt in mixing bowl.
Add egg and water mixture to flour mixture and stir until soft dough forms.
When milk mixture reaches boiling point, stir in flour mixture and stir continuously until milk tart porridge begins to thicken.
Remove from heat and stir in vanilla essence. Take out cinnamon sticks.
Beat egg whites with electric mixer until stiff peaks stage. Fold egg whites into milk tart porridge and mix well.
Spoon the milk tart porridge into cold crusts and bake for 12 minutes at 250 °C.
Turn the stove’s heat down to 170 °C and bake for another 20 minutes or until golden brown on top.
Topping Let the milk tarts cool and sprinkle cinnamon on top. Serve in slices.
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