Almond and vanilla milk tart
(05 Jun 2014)

Almond and vanilla milk tart


Serves 6-8


Recipe by Katelyn Williams


125g butter, softened

2 Tbs (30ml) Selati Castor Snow

2 Tbs (30ml) vegetable oil

1 egg

1 1/2 cups cake flour

½ cup ground almonds, toasted

2 tsp baking powder

½ tsp salt



3 cups milk

3 Tbs Selati Castor Snow

1 Tbs cake flour

1 Tbs cornflour

1 tsp butter

1 vanilla bean, split and scraped

1 cinnamon stick

2 eggs, separated

1 tsp almond extract


Ground cinnamon, for sprinkling

1 cup flaked almonds


Preheat oven to 180C.

Cream butter and castor sugar until light and fluffy. Add oil and egg and beat well.

Stir in flour, almonds baking powder and salt to form a dough. Press the pastry into a 25cm greased pie or tart tin and bake for 20-30 minutes or until golden and crispy.

Mix a little of the milk with the sugar, flour and corn flour to form a paste. Boil the remaining milk, butter and vanilla. Remove the spices and add the hot milk to the paste, whisk well then return to the pot and cook until thick.

Remove from the heat and whisk in the egg yolks.

Whip the egg whites until stiff peaks and fold into the slightly cooled custard.

Pour into the pie shell, sprinkle with cinnamon then scatter with almonds and bake again for 10-15 minutes.  Allow to cool before serving.

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