Quick & Crispy Milk Tart

By Foodies of South Africa · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C and grease or line a 22–23 cm round pie dish with baking paper.
2. Place the phyllo sheets between two damp tea towels so they do not dry out.
3. Brush one sheet of phyllo lightly with melted butter. Scrunch it lengthways into a loose pleat, coil it into a spiral and place it in the centre of the dish. Leave some edges of the phyllo sticking up above the custard.
4. Repeat with the remaining sheets, coiling or arranging each one around the centre until the dish is full.
5. Brush any leftover melted butter over the top and bake the phyllo for 15 minutes, until golden brown.
6. Whisk the eggs and sugar in a large jug or bowl. Add the milk, cream, vanilla and cinnamon and whisk until smooth.
7. Take the dish out of the oven and pour the custard over the hot pastry. Cover loosely with foil to stop the top over-browning.
8. Return to the oven and bake for 20 minutes, until the custard is just set. If it still wobbles, bake a few more minutes.
9. Let the pie cool slightly, then dust generously with icing sugar and a little extra cinnamon.
10. Slice and serve at room temperature.

Summarized from Foodies of South Africa's video. Watch it for the details.

More recipes with

EggMilkCreamWhipped creamFilo pastry