Fresh Milk Tarts

Haha... I have been neglecting my blogs. Sorry for being MIA for so long. Yes, I said "blogs"! Infact I have two blogs, one is my main blog - Tazz In The Kitchen and another one is my Index Blog, not any cut and paste Chinese Soup Blog! Neither have I any Sushi making photos. *lol* Chill man!

Back to yaking about recipe again, which is the main objective of my humble blog. The following recipe is an adaptation from this Banana Tart from Leisure Cat. I have omitted the banana part, thus changing the name of the recipe to Fresh Milk Tarts, an idea suggested by the original recipe.



Fresh Milk Tarts

Yields 8 Tarts

Ingredients for tart shells:
60g butter, room temperature
40g icing sugar
1 egg yolk
1 tsp milk
120g plain flour
a drop of vanilla essence

Ingredients for filling:
236ml milk
60g icing sugar
2 egg whites

Stir the milk filling ingredients thoroughly till well blended. Filter and set aside.


Method:

Cream the butter and icing sugar till white and creamy.

Add in the egg yolk and milk and blend well with the butter. Add in flour and vanilla essence, then knead into a dough. Chill the dough for 25 minutes.

After 25 minutes, divide the dough into 8.

Press the dough into the tart moulds. Make sure that the edge of the dough is slightly taller than the mould . Ensure even thickness of the dough.

Place the tart moulds on a baking tray. Pour the milk filling into the tart moulds till 90% full. Bake in preheated oven at 180 degree Celsius for 25 minutes or till done.

Note: To make the original Banana Tarts, just cut one banana into think slices, add in 3/4 tablespoon of lemon juice and 1 tablespoon of castor sugar. Then lay the banana slices in the tart shells before pouring in the milk filling. Another optional ingredient is a minute dose of banana essence, to be added to the milk filling.

You may also use other fruits besides the banana.