INLSA

192 ANGELA DAY: Tart 010212. Picture: Bongiwe Mchunu

This recipe is courtesy of Clover, one of the Angela Day Kitchen sponsors

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MILK TARTLETS

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PASTRY CRUST

100ml castor sugar

150g soft MOOI RIVER BUTTER

1 egg

560ml flour

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FILLING

385g can of CLOVER CONDENSED MILK

500ml CLOVER MILK

15ml MOOI RIVER BUTTER

45ml cornflour

2 eggs

5ml vanilla essence

cinnamon for sprinkling

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Pastry crust: Cream the butter and sugar together until light and fluffy. Add the egg and beat well before adding the flour.

Divide the dough into four portions. Gently roll out a portion of the dough on a well-floured surface, roll the dough loosely on to the rolling pin, then roll it out over a 12cm mini pastry case. Press the dough into the corners, trimming the edges. Repeat with remaining pastry. Bake blind for 20 minutes at 180°C.

Filling: Combine the condensed milk, 450ml of the milk and butter in a small pot and allow to come to boiling point.

Mix remaining 50ml milk with the cornflour, then beat in the eggs, and vanilla together.

Slowly whisk hot milk into the egg mixture, return it to the pot and allow it to thicken while continuously stirring. It should take about 7 minutes for the mixture to thicken.

Pour filling into the cooled pie crust and sprinkle with cinnamon. Refrigerate until set.

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