Milk Pastry Recipes

MILK TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.
• Bake in preheated oven for 10 to 15 minutes, until golden brown.
• In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
• In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

QUICK AND EASY MILK PASTRY

Steps:

• Sift flour and salt into a bowl
• Add butter and 'cut' into the flour until pieces are no larger than peas. {I use two Knives in one hand to do this}
• Mix to a stiff paste with the milk, and draw together with your fingertips.
• Quickly transfer to a polythene bag or aluminium foil
• and chill in the fridge for an hour.
• Roll out and use as required.

EASY NO-COOK PASTRY CREAM

Steps:

• Place all ingredients in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out, about 2 minutes. Store covered in the refrigerator until well chilled. The pastry cream can be refrigerated up to 3 days.

MILK PASTRY

Steps:

• Mix together dry ingredients.
• Slowly blend in wet ingredients.
• Knead for 2 min and let sit for 30 minute Roll out and cut into squares.
• Place on baking sheet.
• Bake at 350 for 20 min until golden and crisp.
• Let cool.

SOUTH AFRICAN MILKTART WITH AN EASY SHORTCRUST BASE

Steps:

• Pre heat oven to 200 degrees celcius.
• Grease 2 pie plates with a volume of 1 litre each.
• TO MAKE THE BASE.
• Cream the butter and sugar.
• Add the egg and mix.
• Sift the flour baking powder and salt together.
• Mix the flour mixture with the egg mixture, using a 'cutting' motion with a firm spatula or spoon.
• If the mixture seems dry, use your hands to press it all together, but do not over handle - do not add any liquid! The mixture will come together!
• Break off pieces and use your fingers to press the dough into the base and sides of the pans to form the crust.
• Bake for 10 to 12 minutes until the sides start to brown lightly and remove from oven.
• TO MAKE THE FILLING.
• Heat the 1 litre of milk and butter to boiling point.
• Separate 2 of the eggs keeping the egg whites apart.Whisk the egg whites until sof peaks form.
• Mix the 125ml extra milk, 1 whole egg, 2 egg yolks, sugar, flour,cornflour and salt to a paste.
• Gradually add a little of the boiled milk to this mixture.
• Then add this mixture to the rest of the boiled milk and beat with a whisk to prevent lumps from forming.
• Bring this mixture to the boil stirring all the time until it thickens.
• Add vanilla essence and stir through.
• Fold the whisked egg whites into the hot custard.
• Pour this filling into the baked bases and sprinkle cinnamon over the top.
• Allow milktart to cool down completely until mixture is set.
• Note1: To make the custard in the microwave heat the milk for about 8 minutes (in a 900w oven).
• Once the egg mixture has been added return to the microwave for about 6 minutes, stirring after each minute to prevent lumps forming and continue as per instructions.
• Note2: If you are using extra large eggs increase the amount of cornflour, otherwise the 'custard' will be less firm, but still delicious!