Cardamom Milk Tart recipe
information
250 Calories per portion
ingredients
75 g (3 oz) butter
100 g (4 oz) flour
300 ml (11 fl oz) fresh milk
3 cardamom pods
1/2 stick cinnamon
25 g (1 oz) caster sugar
1/2 teaspoon baking powder
2 teaspoons cornflour
2 eggs, separated
pinch ground cinnamon
100 g (4 oz) flour
300 ml (11 fl oz) fresh milk
3 cardamom pods
1/2 stick cinnamon
25 g (1 oz) caster sugar
1/2 teaspoon baking powder
2 teaspoons cornflour
2 eggs, separated
pinch ground cinnamon
method
1. Rub 50 g (2 oz) butter into the flour until the mixture resembles fine breadcrumbs. Mix to a dough with 2 - 3 tablespoons of milk. Roll out on a floured work surface and use to line an 18 cm (7 inch) flan ring. Bake blind at 220°C (425°F) mark 7 for 15 minutes.
2. Place the remaining milk and whole spices in a pan. Bring to the boil, remove from heat and stand 15 minutes.
3. Remove and discard spices. Mix together the sugar, baking powder, cornflour, milk and egg yolks and remaining butter and cook stirring until thickened. Cool.
4. Whisk egg whites until softly stiff and fold into custard. Pour into the pastry case. Sprinkle with ground cinnamon. Bake at 180°C (350°F) mark 4 for 30 minutes.
2. Place the remaining milk and whole spices in a pan. Bring to the boil, remove from heat and stand 15 minutes.
3. Remove and discard spices. Mix together the sugar, baking powder, cornflour, milk and egg yolks and remaining butter and cook stirring until thickened. Cool.
4. Whisk egg whites until softly stiff and fold into custard. Pour into the pastry case. Sprinkle with ground cinnamon. Bake at 180°C (350°F) mark 4 for 30 minutes.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
