Cooking Instructions
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Step 1
Peel the
Clementine (1)
and reserve the peel. Slowly bring
Milk (960 mL)
, Clementine Peel,
Cinnamon Stick (1)
and
Salted Butter (15 g)
to a boil.
Step 2
While the milk mixture is coming up to a boil, whisk the
Caster Sugar (180 g)
and
Eggs (3)
together.
Step 3
Add the
All-Purpose Flour (15 g)
,
Salt (1 pinch)
and
Corn Flour (15 g)
to the egg mixture, whisk well until all combined.
Step 4
When the milk mixture has come up to a boil, remove from the heat and add a small amount to the egg and sugar mixture. Whisk well and continue adding milk to the egg mixture, until everything is combined into a thin custard.
Step 5
Pour the custard mixture back into the pot, and place back on a low heat.
Step 6
Continue to whisk, making sure to cook slowly until the custard mixture has thickened. This should take about 10 minutes. Remove from the heat.
Step 7
Bake the
Frozen Shortcrust Pastry (1)
according to package instructions and let cool on a tray.
Step 8
Pour the cooked custard into the pastry shell.
Step 9
Dust with
Ground Cinnamon (8 g)
.
Step 10
Place milk tart in the refrigerator to set for a minimum of two hours. Serve and enjoy!
