Favourite Milk Tart

Method

For the Milk Tart:

• Combine all the ingredients for the crust in a food processor and pulse until the dough forms a ball.
• Transfer the dough to a pie plate and press it into the base and up the sides in an even layer. Smooth and crimp the edges.
• Place the pie plate in the freezer for 15 minutes while you preheat the oven to 180°C.
• Blind bake the crust until golden brown and crisp. Remove from the oven and allow to cool.
• To make the filling, heat the milk, cream, vanilla, almond extract, and nutmeg in a saucepan over medium heat.
• In a mixing bowl, whisk together the egg yolks, sugar, flours, and salt.
• Once the milk is hot, whisk two ladles full into the egg mixture to temper the eggs.
• Pour the egg mixture back into the saucepan and cook until thickened, whisking continuously. Cook for 2-3 minutes until thick and smooth.
• Pass the custard through a fine-mesh sieve and beat in the butter.
• Pour the custard into the prepared crust. Spray a piece of parchment paper with cooking spray, then press it onto the surface of the custard to prevent a skin from forming.
• Place the milk tart in the fridge and allow it to set for at least 4 hours, preferably overnight.
• Before serving, dust cinnamon over the milk tart. Slice and serve.