Feriel’s Milk Tart

TRH Feriel's Milk Tart
Biscuit Base
125 g pure butter
Half cup (125 ml) castor sugar
One Small egg
Vanilla essence
One cup cake flour (250 ml)
One cup self-raising flour

1 litre milk
1 cup sugar
Stick cinnamon and 3 cardamom in a pot and bring to boil.
Turn the plate off and close the pot and allow to cool with the lid close
When cool whisk in 9 XL eggs 1 at a time.
Pour mixture through a tea strainer.
Sprinkle fine elachi (cardamom) over milk tart
Bake for ± one hour on 180C

☆ Roll your biscuit dough between 2 plastic sheets and line out the pyrex dish.
Refrigerate to harden. Add your milk mixture and bake . Enjoy 🍶🍶🍶

Prepared, tried and tested by: Feriel Sonday

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s