milk tart

Name: milk tart
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 8 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry; 775 ml Milk; 1 pinch Salt; 10 g Butter; 1 Cinnamon stick; 2 TEASPOONS Pudding powder "Vanilla Flavor"; 3 TSP Cornmeal; 3 TSP Wheat flour; 125 g Sugar; 4 Eggs (size M); 7-10 Tbsp a few drops of almond flavor; 7-10 Tbsp Cinnamon sugar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

8 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry
775 ml Milk
1 pinch Salt
10 g Butter
1 Cinnamon stick
2 TEASPOONS Pudding powder "Vanilla Flavor"
3 TSP Cornmeal
3 TSP Wheat flour
125 g Sugar
4 Eggs (size M)
7-10 Tbsp a few drops of almond flavor
7-10 Tbsp Cinnamon sugar

Directions

1
Place the puff pastry sheets next to each other and let them thaw slightly. Rinse the ramekins with cold water using the removable base (approx. 12 cm Ø). Place the pastry slices inside, pressing the protruding corners slightly into the moulds.
2
Prick the bottom several times with a fork and place in the refrigerator. Boil 750 ml milk. Add salt, butter and cinnamon stick. Mix 25 ml milk, pudding powder, corn flour and wheat flour. Stir in 2 tablespoons of the hot milk.
3
Stir the flour mixture into the hot milk. Add 50 g sugar and cook while stirring constantly until the mixture thickens. Take out the cinnamon stick and remove the pot from the stove. Separate the eggs.
4
Beat the egg white until stiff, add 75 g sugar. Continue beating until the sugar has dissolved. Stir egg yolks until creamy. Stir the almond flavour into the milk and flour mixture. Carefully fold in the beaten egg white.
5
Pour into the puff pastry cups and bake on the bottom shelf in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Lower the temperature to 175 °C and bake for 10-15 minutes.
6
Sprinkle with cinnamon sugar and serve while still warm.