milk tart with crust

For the pastry:

2 Cups of flour

1 egg

1/2 cup sugar

2tsp Baking powder

125g butter

pinch of salt

Cream butter and sugar together, add egg and all other ingredients till it’s a soft, stiff dough.
It makes a lot of dough, so you can do 2 dishes with this or as I did, 1 full tart and 12 cupcake size tarts.
Bake at 180 degrees until light brown.

For the Filling:

4 1/2 Cups Milk (1.125l)

2 Tbsp cornflour

3/4 Cup Sugar (I used brown, raw sugar)

2 1/2 Tbsp flour

Dash vanilla essence

bit of butter

1. Bring milk to the boil slowly, make sure it does not boil over
2. Beat eggs, sugar, flour, cornflour well together and pour into the boiled milk.  Mix well
3. Allow mixture to thicken, then add in the butter and vanilla essence and continue stirring.  The mixture should resemble a porridge consistency.

4. Remove from heat and pour into the shells, 

5. Leave to stand for about 10 minutes, sprinkle with cinnamon and refrigerate until ready to serve

Enjoy it !

Best vanilla cupcakes

I have tried a lot of vanilla cup cakes but this is the best ,worth a try!

1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda
1/4 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola oil

1/2 cup buttermilk

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

Directions

 Preheat oven 180 d°

 In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.

 In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.

Reduce mixer speed to low and slowly da about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.

The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill about 2/3 full.

Bake cupcakes in pre-heated oven for about 20  minutes.

Cool in pan 1-2 minutes, then remove cupcakes  and finish cooling on a wire rack.

Cream cheese frosting

225  grams cream cheese ( mascarpone ) 
1/2 teaspoon vanilla extract

55 grams butter ( not salted

130 gr sugar

1 tbsp  lemon juice

In a medium bowl , mix cheese and butter until creamy,add the vanila and sugar mix well , you can refrigerate to use later. 

Enjoy !