Milk tart (cream cake)

Name: Milk tart (cream cake)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 125 g + 1 tablespoon cold butter; 75 g Icing sugar; 250 g (approx. 35 g) + 2 slightly heaped tablespoons of flour; 3 Eggs (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 750 ml Milk; 100 g Sugar; 3 (approx. 45 g) slightly heaped tablespoons cornflour; 1 TEASPOON Vanilla Aroma; 1 TABLESPOON ground cinnamon; 7-10 Tbsp Mango slices and mint; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

125 g + 1 tablespoon cold butter
75 g Icing sugar
250 g (approx. 35 g) + 2 slightly heaped tablespoons of flour
3 Eggs (size M)
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
750 ml Milk
100 g Sugar
3 (approx. 45 g) slightly heaped tablespoons cornflour
1 TEASPOON Vanilla Aroma
1 TABLESPOON ground cinnamon
7-10 Tbsp Mango slices and mint
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Knead 125 g butter in flakes, icing sugar, 250 g flour, 1 egg, lemon zest and salt to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out the dough on a work surface sprinkled with flour until round (approx. 30 cm Ø). Line a greased tart dish (26 cm Ø) with Lift off base. Press the rim lightly.
2
Prick the base several times with a fork and chill for about 30 minutes. Then bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Let it cool down and take it out of the tin. Bring milk and sugar to the boil. Stir 2 eggs, 2 tablespoons of flour and starch until smooth. As soon as the milk boils, remove the pan from the heat and fold in the egg and flour mixture vigorously with a whisk. Bring to the boil again and simmer for about 5 minutes, stirring constantly. Remove from the heat, stir in 1 tablespoon butter and vanilla flavouring. If necessary, pass the milk cream through a sieve and pour onto the base. Dust generously with cinnamon.
3
Bring to the boil again and simmer for about 5 minutes, stirring constantly. Remove from the heat, stir in 1 tablespoon butter and vanilla flavouring. If necessary, pass the milk cream through a sieve and pour onto the base. Dust generously with cinnamon. Leave to cool and chill for about 5 hours. Cut the tart into pieces and serve decorated with mango slices and mint. Serve with physalis and grapes
4
waiting time approx. 6 1/4 hours