Milk Tart

Method

• Preheat oven to 180°C. Lightly grease a 2 x 25cm pie dish.
• For the pastry; in a large bowl mix together all ingredients to form stiff dough. Press into pie dishes.
• Bake blind in the oven for 15 minutes, use wax paper to cover the pastry and place dry beans or rice over the paper to weight the pastry down. 
• Remove paper and beans and cook pastry for a further 5 minutes until golden.
• For the filling: in a saucepan, bring milk to a gentle boil. In a large bowl, beat together eggs, sugar, Golden Cloud Cake Wheat flour, cornflour and salt. 
• Slowly pour boiling milk into the mixture, whisk to mix.
• Return to the stove and cook stirring for 10-12 minutes on medium heat until the mixture thickens.
• Add butter and vanilla essence, mix through, pour mixture into cooked shell. 
• Allow to cool in the fridge (you do not need to cook the tart any further). Sprinkle tops with cinnamon.
• Candied sugar: make as for spun sugar (for recipe see here) allow sugar syrup to set and crush into fine crumbs.