Karien Melktert (Milk Tart)

Ingredients

• 1 cup Coconut Flour
• 1/2 cup Butter (cold, cubed)
• 1 large Egg Yolk
• 2 tbsp Icing Sugar
• 4 cups Full Cream Milk
• 1 stick Cinnamon Stick
• 1/2 cup Castor Sugar
• 4 tbsp Corn Flour
• 2 large Eggs
• 2 tbsp Butter
• 1 tsp Vanilla Extract
• 1 tsp Ground Cinnamon

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. In a medium bowl, combine the 1 cup of coconut flour and 2 tbsp of icing sugar.
2. 2Add the 1/2 cup of cold, cubed butter to the flour mixture and rub it in with your fingertips until the mixture resembles fine crumbs. Mix in the 1 large egg yolk until a cohesive dough forms.
3. 3Press the dough evenly into the bottom and up the sides of a 22.86 cm (23 cm) tart tin. Bake for 15 to 20 minutes, or until the crust edges are lightly golden brown. Remove the tart tin from the oven and set it aside to cool.
4. 4In a medium heavy-bottomed saucepan, heat the 4 cups of full cream milk with the 1 stick of cinnamon stick over medium heat until it just begins to simmer, with small bubbles forming around the edges. Carefully remove and discard the cinnamon stick.
5. 5In a separate large bowl, whisk together the 1/2 cup of castor sugar and 4 tbsp of corn flour until well combined. Whisk in the 2 large eggs until the mixture is smooth. Slowly pour the hot milk from the saucepan into the egg mixture, whisking constantly to prevent the eggs from scrambling.
6. 6Return the entire milk and egg mixture to the same medium heavy-bottomed saucepan. Cook over medium heat, stirring constantly with a whisk or wooden spoon, for 5 to 8 minutes, until the mixture thickens to a custard-like consistency that coats the back of a spoon. Remove the saucepan from the heat and stir in the 2 tbsp of butter and 1 tsp of vanilla extract until fully incorporated.
7. 7Carefully pour the hot filling into the pre-baked crust in the 22.86 cm (23 cm) tart tin. Sprinkle the top evenly with the 1 tsp of ground cinnamon. Bake for 20 to 25 minutes in the preheated oven at 175°C, or until the filling is set and no longer wobbly in the center when gently shaken. Allow the milk tart to cool completely in the tart tin on a wire rack for at least 2 hours at room temperature, or until firm, to allow the filling to fully set before serving.

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