Bakerite

Stoutilicious Milk Tart

Milk tart with a Vicky Crease twist made with Castle Milk Stout, poached pear slivers and a salted caramel shard.

 

 

 

 

INGREDIENTS

For the base

125 ml   flour
  30 ml   sugar
  15 ml   baking powder
  30 ml   butter
    1        egg yolk

METHOD

  • Preheat oven to 180◦C.
  • Cream the butter and sugar.
  • Add egg yolk and beat well.
  • Add flour and baking powder and mix to form a soft dough.
  • Press into 5cm muffin pans and prick well.
  • Bake until golden brown.

INGREDIENTS

For the filling 

125 ml   full cream milk
  15 ml   butter
  30 ml   corn flour
    3 ml   vanilla extract
  30 ml   sugar
    1        egg, separated
              cold water
              cinnamon

METHOD

  • Heat the milk and butter in a sauce pan on the stove.
  • Place the egg yolk in a ¼ cup measure and fill with gold water, combine with the corn flour and stir till mixed.
  • Add to the mixed mixture.
  • Simmer until thick.
  • Stir in the vanilla.
  • Beat the egg white to make a meringue with the sugar.
  • Fold into the thickened egg mixture.
  • Pour into the pastry cases and dust with cinnamon sugar.

INGREDIENTS

For the poached pears 

    1        vanilla pod

225 g     brown sugar
    1 can Castle Milk Stout
    2        pears cut into slivers
              cinnamon powder

METHOD

  • Halve the vanilla pod lengthwise, scrape out the black seeds and put in a large saucepan with the Castle Milk Stout, sugar and cinnamon. Cut each piece of pod into three long, thin strips and add to the pan, lower in the pear slivers.
  • Poach the pears, covered, for 20-30 minutes, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears.
  • You can make these up 2 days ahead and chill.
  • Remove the pears from the pan, let chill and top each milk tart with a pear sliver, sprinkle with cinnamon and vanilla pod.

INGREDIENTS

For the caramel shards

125 ml   castor sugar
              baking sheet

METHOD

  • In a sauce pan melt the sugar over low heat until dissolve.
  • Swirl onto baking sheet, brake into shards and top each milk tart with a shard.

Serves 4




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