For the pastry:
Pint of milk
5 egg yolks
3 tablespoons of cornstarch
Method of preparation:
1. Mix everything (excluding egg yolks) in a saucepan: sugar, flour and milk and warm slowly to thicken stirring frequently. Keep your eye on this at all times as it heats quickly and turns lumpy and thick if you don’t stir.
2. Remove mixture from heat and allow to cool slightly but not so that it thickens and forms lumps.
3. Beat the egg yolks separately and then add to the ‘cooled’ mixture and fold in until smooth.
4. Pour into pastry and bake in a preheated oven at 180deg for around a half hour to 45 mins until firm when shaken.
The top of the tart should also have sections that are slightly brown/black as per the picture which indicates it is cooked.
Serve warm or cold
Enjoy 🙂 This is a large easier version of the Portuguese very famous Pasteis de Nata.