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 Open shortcrust base filled with custard lightened with whisked egg-whites and flavoured with cardamom, baked.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukCardamom Milk Tart serves 4 - 6 75 g (3 oz) butter 100 g (4 oz) flour 300 ml (11 fl oz) fresh milk 3 cardamom pods 1/2 stick cinnamon 25 g (1 oz) caster sugar 1/2 teaspoon baking powder 2 teaspoons cornflour 2 eggs, separated pinch ground cinnamon method 1. Rub 50 g (2 oz) butter into the flour until the mixture resembles fine breadcrumbs. Mix to a dough with 2 - 3 tablespoons of milk. Roll out on a floured work surface and use to line an 18 cm (7 inch) flan ring. Bake blind at 220°C (425°F) mark 7 for 15 minutes. 2. Place the remaining milk and whole spices in a pan. Bring to the boil, remove from heat and stand 15 minutes. 3. Remove and discard spices. Mix together the sugar, baking powder, cornflour, milk and egg yolks and remaining butter and cook stirring until thickened. Cool. 4. Whisk egg whites until softly stiff and fold into custard. Pour into the pastry case. Sprinkle with ground cinnamon. Bake at 180°C (350°F) mark 4 for 30 minutes.  |
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