Recipe of the day: Peppermint crispy milk pie

In honor of National Milk Tart Day, recreate this delicious, rich and creamy Peppermint Crispy Milk Tart for yourself and your loved ones to enjoy after your healthy Sunday lunch or dinner.

Peppermint crispy milk pie

Peppermint crispy milk pie
Peppermint crispy milk pie. Image: Pinterest


for the basics

  • 150 g flour
  • 75 g unsalted butter
  • 50 g icing sugar
  • 1 egg yolk, beaten
  • 50 g Peppermint Crisp, chilled

For the filling

  • 500 ml fresh milk
  • 28g butter
  • 20 g flour
  • 25 g cornstarch
  • 100 g white sugar
  • 2 large eggs
  • 1 teaspoon vanilla essence

For the topping

  • 50 g Peppermint Crisp, chilled
  • 1 teaspoon ground cinnamon

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  1. Place the flour, unsalted butter, icing sugar and peppermint crunchy chocolate in a food processor and mix in a short time until it resembles breadcrumbs. Place in a bowl, add the beaten egg yolk and mix into a dough. If the dough seems too dry, add 1 tablespoon of water. Shape the dough into a ball, flatten into a disc, wrap in cling film and let it cool for at least 30 minutes before using. Preheat the oven to 200ºC. Remove the dough from the refrigerator and roll it out evenly on a floured surface. Grease a pie tin with butter (or use Spray and Cook) and dust lightly with flour. Carefully place the rolled out dough in the baking pan and shape it neatly into the corners. Use a fork to poke holes in the base of the base. Cover and put in the fridge for 30 minutes. Once rested, remove from refrigerator and place wax paper in pie pan and top with baking beans (or you can use uncooked rice). Bake for 10 minutes, remove parchment paper and baking beans and bake for a further 5 minutes or until golden brown. Turn off the oven and leave the bottom in the oven for 10-15 minutes, then remove and place on a wire rack to cool.
  2. Meanwhile make the filling.
  3. Place a saucepan over medium heat and add the milk and butter and bring to a boil. Remove from fire. In another bowl, combine the flour, cornstarch, sugar and vanilla essence and beat in the eggs until smooth. Gently whisk the mixture into the pan, making sure there are no lumps. Return the pan to the stove and stir constantly until it begins to bubble. Cook for about 5-6 minutes. Pass through a sieve to get a smooth texture.
  4. To assemble, pour the still warm custard into the baked puff pastry shell, making sure it spreads evenly. Allow to set and cool completely. Grate the Peppermint Crisp in a bowl, mix with the ground cinnamon and sprinkle over the cake. Use a stencil to make it look even more fabulous!

This recipe is provided by Capsicum Culinary Studio

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