LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6
55 MINS
20 MINS
35 MINS
INGREDIENTS
7 –8 sheets of defrosted phyllo pastry
½ cup salted butter melted
3 large eggs
3/4 cup Selati Pure White Sugar
1 cup milk
1/2 cup cream
2 tsp vanilla essence
2 tsp cinnamon powder, plus extra for dusting
SERVING SUGGESTION:
Icing sugar for dusting
Whipped cream and berries
METHOD
1. Preheat the oven to 180ºC and grease or line a 22–23cm round pie dish with baking paper. *Chef’s Tip: Lining with baking paper makes it easier to lift the pie out for serving!
2. Place the phyllo pastry sheets between two damp tea towels to prevent them from drying out while you work.
3. Take one sheet of phyllo and brush it lightly with melted butter. Scrunch it lengthwise into a loose pleat, then coil it into a spiral and place it in the centre of the dish. For extra crunch, allow more phyllo edges to stick out above the custard.
4. Repeat this process with the remaining sheets, coiling or arranging each one around the centre until the dish is filled. *Chef’s Tip:* You can also create smaller rosettes and nestle them together for a fun textured look.
5. Brush any remaining melted butter over the top and bake the phyllo for 15 minutes, or until the pastry is golden brown.
6. While the pastry bakes, whisk together the eggs and Selati Pure white sugar in a large jug or mixing bowl. Add the milk, cream, vanilla essence and cinnamon, and whisk until smooth.
7. Remove the pie dish from the oven and carefully pour the custard mixture over the hot pastry. Cover loosely with foil to prevent the top from over-browning.
8. Return to the oven and bake for 20 minutes, or until the custard is just set. *Chef’s Tip:If it still looks too wobbly, bake for a few more minutes.
9. Allow the pie to cool slightly, then dust generously with icing sugar and a sprinkling of extra cinnamon.
10. Slice, serve at room temperature and ENJOY!
Quick & Crispy Milk Tart
LEVEL:
EASY
SERVES:
6
TOTAL TIME:
55 MINS
PREP TIME:
20 MINS
COOK TIME:
35 MINS
Quick & Crispy Milk Tart
INGREDIENTS
7 –8 sheets of defrosted phyllo pastry
½ cup salted butter melted
3 large eggs
3/4 cup Selati Pure White Sugar
1 cup milk
1/2 cup cream
2 tsp vanilla essence
2 tsp cinnamon powder, plus extra for dusting
SERVING SUGGESTION:
Icing sugar for dusting
Whipped cream and berries
METHOD
1. Preheat the oven to 180ºC and grease or line a 22–23cm round pie dish with baking paper. *Chef’s Tip: Lining with baking paper makes it easier to lift the pie out for serving!
2. Place the phyllo pastry sheets between two damp tea towels to prevent them from drying out while you work.
3. Take one sheet of phyllo and brush it lightly with melted butter. Scrunch it lengthwise into a loose pleat, then coil it into a spiral and place it in the centre of the dish. For extra crunch, allow more phyllo edges to stick out above the custard.
4. Repeat this process with the remaining sheets, coiling or arranging each one around the centre until the dish is filled. *Chef’s Tip:* You can also create smaller rosettes and nestle them together for a fun textured look.
5. Brush any remaining melted butter over the top and bake the phyllo for 15 minutes, or until the pastry is golden brown.
6. While the pastry bakes, whisk together the eggs and Selati Pure white sugar in a large jug or mixing bowl. Add the milk, cream, vanilla essence and cinnamon, and whisk until smooth.
7. Remove the pie dish from the oven and carefully pour the custard mixture over the hot pastry. Cover loosely with foil to prevent the top from over-browning.
8. Return to the oven and bake for 20 minutes, or until the custard is just set. *Chef’s Tip:If it still looks too wobbly, bake for a few more minutes.
9. Allow the pie to cool slightly, then dust generously with icing sugar and a sprinkling of extra cinnamon.
10. Slice, serve at room temperature and ENJOY!