RUSNI JOHNSON - MILK TART

Rushni Johnson's Milk Tart

Ingredients for pastry:

1 cup self-raising flour

1 cup cake flour

1 egg

1 tablespoon oil

1 tsp vanilla essence

¼ cup sugar

125gr butter

Ingredients for filling:

2 tins condensed milk

5½ cups boiling water

12 eggs

Method:

Mix dry ingredients together.

Rub butter into flour mixture.

Add wet ingredients and mix.

Roll pastry into a ball, wrap in plastic and leave in the fridge to cool.

While pastry is cooling, make the filling.

Stir water and condensed milk together and leave to cool.

Beat eggs separately.

When water mixture is cool, mix eggs in.

Roll pastry out between 2 pieces of plastic and fill bottom and sides of a 3L volume dish, piece by piece till surface is covered.

Place in freezer for 30 minutes to harden.

Preheat oven to 180°C.

Pour filling into dish to just over three quarters full.

Sprinkle with nutmeg.

Put dish in oven and fill the rest of the dish to the top of the pastry. (Doing it this way helps prevent spilling while carrying).

Bake at 180°C for 25 minutes.

Turn oven down to 150°C and bake for another 20 minutes.

Take it out of the oven. It will still be a bit wobbly in the middle but will set while it stands and cools.