Feriel’s Milk Tart

TRH Feriel's Milk Tart
Biscuit Base
Ingredients:
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

Filling:
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

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