South African Milk Tart

Ingredients

• 350 g puff pastry (frozen)
• 750 ml milk
• 125 g sugar
• 4 eggs
• 1 tbsp butter
• 1 pinch salt
• 1 cinnamon stick
• 1 vanilla pod
• 1 tbsp vanilla pudding powder
• 2 tbsp cornflour
• 1 tbsp wheat flour
• Bitter almond aroma
• sugar-cinnamon mixture

Instructions

1. 1.

   Let the puff pastry thaw, then line a tart tin with it.

2. 2.

   Whisk 4 tbsp milk with pudding powder, cornflour and wheat flour into a smooth batter.

3. 3.

   Bring remaining milk with butter, cinnamon stick, vanilla pod and salt to a boil. Add some of this to the batter, stir well, then whisk in under constant stirring into the hot milk. Add half the sugar and almond aroma, continue stirring and bring to a boil again. Remove from heat, discard the vanilla and cinnamon. Separate the eggs. Gradually fold yolks into the hot mixture. Beat egg whites with remaining sugar until stiff peaks form, then gently fold into the batter.

4. 4.

   Spread the filling over the pastry and bake in a preheated oven at 180 °C for about 30‑40 minutes until golden brown. Let it cool in a half-opened oven. Serve warm dusted with cinnamon-sugar.