South African Milk Tart

Ingredients for 8 servings:

• 500 g puff pastry, frozen
• 1 tbsp butter
• 1 stalk(s) cinnamon
• 125 g sugar
• 3 tsp corn flour
• ½ bottle of bitter almond flavor, approx. 2 ml
• 1 pinch of salt
• 750 ml milk
• 25 ml milk, cold
• 2 tsp pudding powder, vanilla
• 3 tsp flour
• 4 eggs
• Cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the 750 ml of milk for the filling to a boil in a saucepan, add salt, butter, and cinnamon stick. Mix the remaining cold milk with the pudding mix, cornflour, and flour, and stir in a little of the hot milk. Then stir the flour mixture into the hot milk, add 50 g of sugar, and bring to a boil, stirring constantly. Be careful, it can burn easily like pudding! When the mixture thickens, remove from the heat and remove the cinnamon stick. Separate the eggs, beat the egg whites until stiff, and slowly fold in the remaining sugar. Beat the egg yolks until creamy, then stir into the milk/flour mixture. Add the almond extract. Next, carefully fold in the beaten egg whites. Line one large or two small round cake tins with the puff pastry, forming a rim. Pour the mixture into the cake tins and bake at 200°C for about 10 minutes. Then reduce the temperature to 180°C and continue baking for another 10-15 minutes, or until the filling has set. Let the milk tart(s) cool slightly and sprinkle with cinnamon. Delicious warm or cold. Milk tarts are a must-have for any occasion, birthday, or coffee break. This is one of the many variations available. Milk tarts are also often served as dessert.