Little homemade milk tarts are the perfect afternoon pick-me-up.
Preparation time: 20 minutes
Baking time: 30 minutes
Skill level: easy
...
Preparation time: 20 minutes
Baking time: 30 minutes
Skill level: easy
...
Makes 10
Base
50 g butter or margarine, softened
30 ml sugar
1 extra-large egg
200 ml (110 g) Snowflake self-raising wheat flour
1 ml salt
Filling
2 extra-large eggs
125 ml (100 g) sugar
125 ml (70 g) Snowflake cake wheat flour
1 ml salt
500 ml milk
30 ml butter or margarine
5 ml vanilla essence
ground cinnamon sugar for sprinkling
1. Base: Cream butter and sugar together. Add egg and beat well until light and creamy. Sift flour and salt together. Add dry ingredients to egg mixture and mix well to a form a soft pastry.
2. Line 10 hollows of a greased 12 cup muffin pan with pastry. Refrigerate for about 10 minutes.
3. Filling: Beat eggs and sugar together. Sift flour and salt together.
4. Heat milk in a medium, heavy-based saucepan. Add some of the heated milk to the flour mixture and whisk to a smooth, thick paste.
5. Add back into saucepan together with egg mixture, and bring to the boil, stirring constantly, until thickened. Remove from heat. Add butter and essence. Leave to cool for a few minutes.
6. Spoon mixture into bases and bake in a preheated oven at 180 °C for 25 – 30 minutes. Leave to cool for a few minutes in pan before turning out onto a wire rack to cool further. Sprinkle with cinnamon sugar.
Base
50 g butter or margarine, softened
30 ml sugar
1 extra-large egg
200 ml (110 g) Snowflake self-raising wheat flour
1 ml salt
Filling
2 extra-large eggs
125 ml (100 g) sugar
125 ml (70 g) Snowflake cake wheat flour
1 ml salt
500 ml milk
30 ml butter or margarine
5 ml vanilla essence
ground cinnamon sugar for sprinkling
1. Base: Cream butter and sugar together. Add egg and beat well until light and creamy. Sift flour and salt together. Add dry ingredients to egg mixture and mix well to a form a soft pastry.
2. Line 10 hollows of a greased 12 cup muffin pan with pastry. Refrigerate for about 10 minutes.
3. Filling: Beat eggs and sugar together. Sift flour and salt together.
4. Heat milk in a medium, heavy-based saucepan. Add some of the heated milk to the flour mixture and whisk to a smooth, thick paste.
5. Add back into saucepan together with egg mixture, and bring to the boil, stirring constantly, until thickened. Remove from heat. Add butter and essence. Leave to cool for a few minutes.
6. Spoon mixture into bases and bake in a preheated oven at 180 °C for 25 – 30 minutes. Leave to cool for a few minutes in pan before turning out onto a wire rack to cool further. Sprinkle with cinnamon sugar.
