Making the Crust:
- Prepare the Dough:
- In a large bowl, whisk together the flour, sugar, and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- In a small bowl, whisk the egg yolk with 2 tablespoons of ice water. Pour this mixture over the flour-butter mixture and stir until the dough begins to come together. If the dough is too dry, add an additional tablespoon of ice water, a little at a time.
- Chill the Dough:
- Turn the dough out onto a lightly floured surface and knead gently until it comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough:
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the tart pan and trim any excess dough. Prick the bottom of the crust with a fork.
- Bake the Crust:
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the parchment paper and weights, and bake for an additional 10 minutes, or until the crust is golden brown. Allow to cool completely.
Making the Filling:
- Heat the Milk:
- In a medium saucepan, heat the milk and butter over medium heat until the butter melts and the milk is hot but not boiling.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the sugar, cornstarch, and flour. Add the eggs and whisk until smooth.
- Temper the Eggs:
- Gradually add the hot milk mixture to the egg mixture, whisking constantly to prevent the eggs from curdling. Once combined, pour the mixture back into the saucepan.
- Cook the Filling:
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Continue to cook for another 2-3 minutes, until the filling is thick and creamy. Remove from heat and stir in the vanilla extract.
- Fill the Crust:
- Pour the hot filling into the baked and cooled crust. Smooth the top with a spatula.
- Chill the Tart:
- Allow the milk tart to cool to room temperature, then refrigerate for at least 2 hours, or until set.
- Serve:
- Just before serving, sprinkle the top of the tart with ground cinnamon. Slice and enjoy!
Conclusion:
This traditional South African Milk Tart, with its creamy filling and crisp crust, is a delightful dessert that is both comforting and elegant. Perfect for special occasions or a sweet treat after dinner, this tart is sure to impress your family and friends. Enjoy making and sharing this exclusive recipe!