Milk tart, Jamie Oliver recipe

Easy, delicious, and eye-catching, that's the recipe for milk cake of Jamie Oliver which today is brought to us by Raquel, author of The Gluttons. You definitely won't want to miss it, so go for it!

I can't wait to turn the oven back on and keep baking delicious things. Autumn is already here, so it's time to start thinking about organizing those family breakfasts or afternoon snacks that are so enjoyable, and especially if there are a delicious milk cake, how is it in the center of the table.

This milk cake is simply spectacular: a recipe you've been wanting to make since I saw her in the book by Jamie Oliver, Comfort Food. This chef always surprises me with fun, simple, and above all delicious recipes!

The South African milk tart or melktert was introduced by the Cape Malays, a creamy, simple, and light tart, dusted with cinnamon and finished with a crunchy caramel topping that gives it that crunchy and sweet touch.

The Emile Henry molds they’re perfect for this type of recipe. They’re also beautiful, and let you bake and serve straight to the table -all that’s left is to enjoy with family and friends.

Chemex Coffee Maker and Emile Henry wavy ceramic mold

Ingredients for the milk cake

For the dough:

• 250gr of flour
• 50gr of powdered sugar
• 1 egg
• 125gr unsalted butter (cold)
• 1-2 tablespoons of cold semi-skimmed milk

For the cake filling:

• 600ml of semi-skimmed milk
• 1 vanilla bean
• 1 tablespoon unsalted butter
• 2 large eggs
• 2 tablespoons of corn flour
• 1 1/2 tablespoons of all-purpose flour
• 75gr of brown sugar
• 1 teaspoon of ground cinnamon
• For the Caramel:
• 200gr of sugar
• 4 tablespoons of water

Preparation of the milk cake

1. The first thing will be prepare the dough. To do this, we sift the flour and the powdered sugar into a bol.
2. Cut the butter into cubes, then rub the flour and sugar together with your hands until it resembles breadcrumbs.
3. Add the egg and a pinch of salt, knead, and gradually add the milk until a ball forms with a texture that isn’t too uniform. This dough shouldn’t be worked too much. Once all the ingredients are mixed, wrap in plastic wrap and chill in the refrigerator for 30 minutes.
4. Grease a roughly 24cm pan (I used the ruffled one by Emile Herny). On the other hand, with the help of a roller we roll out the dough until it’s about 1/2 cm thick (if you want to make it easier to ensure an even height throughout the dough, the Joseph Joseph adjustable rolling pin works great for this). We place the dough over the mold and press it to fit. Trim the excess dough and use it to patch any holes, if there are any. Prick the base with a fork, then put it in the freezer for 20 minutes.
5. We preheat the oven to 180º. We place plastic wrap on top of the dough or parchment paper and add weight -I've used my ceramic balls special ones for this kind of thing, but if not, you can use rice or dried chickpeas if you prefer. Bake at 180º for 10 minutes, take it out, remove the weights along with the plastic wrap or parchment paper, and bake again for another 10 minutes or until it looks almost like a cookie, remove and set aside.
6. For the filling, we put in a saucepan the milk, we cut the vanilla pod, remove the seeds, and add them to the milk along with the pod. Let it gently infuse over low heat for 15 minutes, remove from the heat, and add the butter.
7. In a bowl, beat the eggs with the corn flour, flour, and sugar. When the milk cools a little, add it to the egg mixture. Put it back in the saucepan over low heat for 5-10 minutes, or until it thickens, stirring constantly (be patient, it will thicken). Remove the vanilla pod.
8. Pour over the cooled base, dust with cinnamon using a sifter, and bake the tart for 10-15 minutes or until you see it start to brown slightly. Remove and let cool completely on a rack (must cool completely)
9. We melt the sugar in a nonstick frying pan with the water over medium heat, until it is lightly golden (be careful not to burn it). Very carefully, pour it over the cake, spreading it well so it covers it completely; let it cool to room temperature and tap the caramel to break it so cutting is easier.