Traditional Malay Milktart

 

While this dessert looks a bit boring just standing there in the dish, it actually hides one of the best custard-like desserts ever! This milktart garnered so many compliments that I just had to get the recipe from Widaad as she entered this dish in our Bake Off for Charity Event.

 
 

It cuts into these beautiful, smooth squares that is so creamy and indulgent. It has a quick pastry and the custard type filling making it something to remember. Try making it your own by adding some spice (cinnamon always works well) or serve warm with cream and fruit.

 
What you need:
 

PASTRY

Ingredients:

• 2 cups of cake flour
• 2 cups of self-rising flour
• 2 eggs
• 1 cup of sugar
• 250g of butter
• 10ml of vanilla essence
• Drop of egg yellow colouring
• Pinch of salt

Method:

1. Mix the eggs and sugar until the sugar has dissolved.
2. Add butter to the eggs and sugar mixture and combine.
3. Add the vanilla essence and egg yellow colouring. 
4. Lastly add both flours and salt and work through to make a dough. 
5. Put the dough in a prepared (with butter is best) dish and cover the base and sides of the dish. 
6.  Keep it in the fridge until the filling is ready.

FILLING

Ingredients:

• 1 litre milk
• 10 eggs
• 1 cup of sugar (to taste)
• 10 ml vanilla essence
• Drop of egg yellow colouring

Method:

1. Boil the milk and leave it to cool down.
2. Mix the eggs and 1 cup of sugar and add the milk while it is still slightly warm (it helps to dissolve the sugar).
3. Once the sugar has dissolved add the vanilla essence and the egg yellow. 
4. Taste the mixture to test if you would like to add a little more sugar.

TO FINISH THE TART:

1. Pour the filling into the pastry dish.
2. Bake in a pre-heated oven for 60 minutes at 180°C.