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Crustless Milk Tart<br />
Serves: Makes 15 squares<br />
INGREDIENTS:<br />
4 eggs, separated<br />
1 cup sugar<br />
60g melted butter<br />
1 cup cake flour<br />
1 teaspoon baking powder<br />
pinch of salt<br />
1 litre milk<br />
1 teaspoon vanilla extract<br />
50ml sugar<br />
level teaspoon cinnamon<br />
METHOD:<br />
Set oven to 180°C<br />
Grease 1 large ovenproof dish<br />
Beat the egg yolks, sugar and butter until creamy<br />
Sift the cake flour, baking powder and salt, and add to the<br />
yolk mixture<br />
Add the milk and vanilla, and mix well<br />
Beat the egg whites until firm<br />
Using a metal spoon, fold them into the milk mixture — the<br />
mixture will be very thin<br />
Pour into the dish, and sprinkle with cinnamon sugar<br />
Bake at 180ºC for 40 to 50 minutes<br />
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TO SERVE:<br />
Slice into squares and serve warm or cold.<br />
TIP:<br />
The secret behind this recipe is to get as much air into the egg<br />
whites as possible. The egg white mixture loses air as soon as<br />
you stop beating, so make sure that you get the egg whites into<br />
the bowl with the other ingredients and into the oven as soon as<br />
possible. The method is also a great metaphor for life — to keep<br />
it light. Don’t worry if the mixture is watery when you put it into<br />
the oven. A beautiful alchemy occurs when, with the heat, the<br />
mixture is transformed into a mouth-watering treat.<br />
desserts 54
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