Time 50m Yield 16 Number Of Ingredients 14 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.
Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
Crust - Step 1 - Measure the flour, baking powder and salt in a jug and whisk until combined. Cream butter and sugar together with a beater attachment until pale and fluffy (about 3 minutes). Add the egg and beat until thoroughly incorporated. By hand add in the flour mixture and mix until just combined. Crust - Step 2 - Press the dough into a 25cm/10inch tart plate with a removable base. Make sure that it isn’t too thick and dock with a fork. Place in the freezer for 30 minutes. Meanwhile preheat oven to 200C/400F and when ready bake the base for 15 minutes or until golden and cooked through. You don’t need to weight this down if you freeze the pastry. The pastry can be baked 1-2 days in advance and covered well and placed in an airtight container or box. Heat the milk with the cinnamon stick to just under boiling point. Lightly beat the eggs with the sugar, and then add the corn flour and flour. Pour the hot milk into this mixture, stirring rapidly. Return the mixture to the heat and cook, stirring until the mixture becomes thick. Keep stirring while it is cooking to prevent it from catching on the bottom of the pot and getting lumpy. Take the mixture off the heat and add the vanilla essence and butter. Stir well until the butter is melted. Pour the mixture into the prepared tart crust. Sprinkle with cinnamon sugar.
Time 5h Number Of Ingredients 12 Steps:
Make the pastry according to recipe instructions then blind bake until golden brown and crisp. Remove from the oven and allow to cool. To make the filling, heat the milk, cream, vanilla, almond extract and nutmeg in a saucepan over medium heat. In a mixing bowl, whisk together the egg yolk, sugar, flours and salt. Once the milk is hot, whisk two ladles full of the milk into the egg mixture to temper the eggs. Pour the egg mixture back into the saucepan and cook until thickened, whisking continuously. Cook the custard for 2-3 minutes until thick and smooth. Pass the custard through a fine-mesh sieve. Beat in the butter. Pour the custard into the prepared crust. Spray a piece of parchment paper with cooking spray then press onto the surface of the custard to avoid a skin from forming. Place the milk tart in the fridge and allow to set for at least 4 hours but ideally overnight. Before serving, dust the cinnamon over the milk tart. Slice and serve.
Time 1h10m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray. In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top. Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.
Time 30m Yield 10-12 serving(s) Number Of Ingredients 12 Steps:
Cream the margarine and sugar together and beat in the egg. Add the flour and salt and knead until a soft dough is formed. Press the mixture into a greased circular pie dish and bake at 350°F/180°C for 15 minutes. Bring the milk and margarine to the boil. Cream the sugar, eggs, maizena, flour and vanilla essence. Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens. DO NOT BOIL. Pour the filling into the pie crust and cool. Refrigerate until required and sprinkle with cinnamon to serve.
Time 5h30m Number Of Ingredients 16 Steps:
Crust: In a food processor, pulse brown sugar and 1/4 cup flour to combine. Add salt and remaining 1 cup flour; pulse to combine. Add butter and pulse just until mixture forms peasize clumps. Add egg yolk and ice water and pulse just until mixture starts to come together. Turn out dough onto a piece of plastic wrap and bring together in plastic to form a disk. Wrap and refrigerate until firm but still pliable, about 30 minutes. On a lightly floured surface, roll out dough to a 13-inch round. Press into bottom and up sides of a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate until firm, about 45 minutes. Preheat oven to 375 degrees. Line dough with parchment; fill with dried beans or pie weights. Bake 25 minutes, then remove parchment with beans. Bake until crust is golden and set throughout, about 10 minutes more. Let cool completely on a wire rack. Filling: In a medium saucepan, heat milk and cream with vanilla pod and seeds until almost boiling. Meanwhile, in a bowl, whisk together egg and granulated sugar until combined and thick, then whisk in flour, cornstarch, and salt. Reduce heat to medium, then slowly whisk egg mixture into cream mixture. Continue whisking until bubbles appear in center of pan, about 3 minutes. Remove from heat and stir in butter until melted. Pass through a fine sieve into a bowl; discard solids. Pour filling into cooled crust. Sprinkle with cinnamon and refrigerate at least 3 hours and up to overnight. Cut into wedges to serve.
