This tart, literally translating as ‘burnt milk tart’ is a French classic. It is often associated with the Cajun cookery of Louisiana. However, it’s also a patisserie staple in Dakar, Senegal and in Mali and often available as an accompaniment to a cup of coffee. Here it’s finished with a grating of native calabash nutmeg which has a nutmeg-like flavour (you can substitute freshly-flavoured nutmeg).
Prep time: 20 minutes/Cook time: 40 minutes/Serves: 6 (+75 minutes chilling)
Ingredients:
For the Filling:
200g (1 cup) sugar
60g (½ cup) all-purpose flour
¼ teaspoon sea salt
500ml (2 cups) whole milk
250ml (1 cup) whipping cream
3 large eggs
50g (4 tbsp) cold butter, diced
1 tsp vanilla extract
1 calabash nutmeg
For the Pastry:
280g (2½ cups) plain (all-purpose) flour
200g (1 cup) sugar
2 tsp baking powder
100g (½ cup) butter, diced
1 large egg
1 egg yolk
1 tbsp whole milk
½ tsp almond extract
1 egg white, lightly beaten
Icing (confectioners’) sugar for dusting
Method:
For the filling: Whisk together the sugar, flour and salt in a medium-sized saucepan. Pour in the milk, cream and eggs, beating until smooth. Place over medium heat and cook, whisking constantly, until the custard thickens to the consistency of pudding (about 10 minutes). When done, the mixture should hold its shape when whisked.
Take off the heat and immediately stir in the butter and vanilla. Spoon the resultant mixture into a medium-sized glass bowl. Press a sheet of clingfilm (plastic wrap) directly onto the surface of the custard (this prevents a skin from forming). Set aside to cool completely.
For the pastry, combine the flour, sugar and baking powder in a mixing bowl. Whisk to combine the add the butter and rub in with your fingertips until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, egg yolk, milk and almond extract. Using a fork stir the egg mixture into the flour and butter mix until the liquid is completely combined. Using your hands bring the ingredients together then turn out onto a clean work surface. Knead until the dough comes together into a ball. Flatten and pat into a disk then wrap tightly in clingfilm and chill in the refrigerator for 1 hour.
Pre-heat your oven to 175°C (350°F). Lightly grease a 25m (9 in) diameter flan-type dish and dust with flour.
Transfer the chilled dough to a lightly-floured work surface and roll out into a 30cm (12 in) diameter circle. Carefully transfer the dough to your pie dish, pressing into the base, corners and the sides (the dough is fragile and may crack, patch with spare pastry and press to seal). Spoon in the cooled custard and take the overhanging pieces of dough to fold over the filling (the pastry should completely cover the filling). Brush the top with egg white then transfer to your freezer and freeze for 15 minutes.
Transfer to your pre-heated oven and bake for 35-40 minutes, covering with foil after 20 minutes, to prevent the top from colouring too much.
Remove from the oven and set aside. Dust with icing sugar and serve. If desired you can serve accompanied by sliced fruit.
