Milk Tart

Pastry

5oz margarine

2 tablespoons caster sugar

1 egg

2 tablespoons vegetable oil

2 teaspoons baking powder

12oz organic Shipton Mill cake  flour

 

Filling

1 pint milk

3 tablespoons sugar

2 tablespoons Shipton Mill cake flour

1 tablespoon cornflour

2 eggs

1 teaspoon vanilla extract

 

Method-Pastry

Beat margarine and sugar together. Add the egg and beat a little more. Then add the oil. The mixture will be a little sloppy.

Add the flour and baking powder. The pastry is very soft and should be pressed into the tin rather than rolling.

Use a 8" loose bottomed flan tin.  Bake for 10-15 mins at 180°C until a light golden brown colour.

 

Filling

Pour the milk into a saucepan and heat gently to close to boiling point. In a separate bowl mix together the caster sugar, cake flour, cornflour, vanilla extract and eggs until you have a paste. Add the paste to the hot milk and bring to the boil, stirring all the time. When it has boiled stir for a couple of minutes until it has thickened, then pour the liquid into the tart tin. Sprinkle with cinnamon and when cool refrigerate. For the best tasting experience eat the next day

 


Tags: Pastry

Added by: Phil Hockey

Add comment


Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.

 

Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.