Frozen Brulee Milk Tart

For the crust: 60g butter, softened ¼ cup Selati Muscovado sugar 1 egg 1 ¼ cups cake flour 1 tsp baking powder Pinch of salt Pinch ground cinnamon

Preheat oven to 180C. Cream butter and sugar together and add the egg, beating well to combine. Add all the other ingredients – to form a stiff dough. Press dough evenly into a loose-bottom tart tin (I use a rectangular fluted tin) Blind bake at 180C for 30 min or until the pastry is golden and crispy.

For the filling: 2 cups milk 2 egg yolks ½ cup Selati castor sugar 2 Tbs corn flour 1 tsp vanilla paste 1/2 tsp ground cinnamon 250 ml cream, whipped

For the brulee: ½ cup Selati muscovado sugar 1 tsp ground cinnamon

Bring milk to the boil. In a bowl, whisk together the egg yolks, sugar and corn flour. Pour the boiling milk into the egg mixture, while continuously whisking. Return to the heat and cook until the mixture is thickened. Add the vanilla paste and cinnamon then cover with plastic wrap and leave to chill completely. Fold in the whipped cream then pour mixture into the cold pre-baked tart base. Place the tart into the freezer and leave to freeze for at least 3 hours or preferably overnight.

When ready to serve, remove from the tin, dust with the combined muscovado sugar and cinnamon then brulee with a blow torch until golden.

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