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Cardamom Milk Tart

Pies and Pastries

Open shortcrust base filled with custard lightened with whisked egg-whites and flavoured with cardamom, baked.

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Cardamom 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

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 220C (425F) 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 180C (350F) mark 4 for 30 minutes.

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