What do you do when you have 4 litres of milk in your fridge, all expiring within a couple of days? My first thought (as it generally is) turns to baking, and what better way to use up some milk than in a traditional milk tart! So I dug into my collection of Avocado magazines (you won't believe how many times I cook out of Avocado!) and found a recipe for melktert in our May/June 2010 issue.
Here's a great recipe from Jamie Oliver, that Sasha has given 100% thumbs-up to:
Old-fashioned sweet shortcrust pastry
500g organic plain flour, plus extra for dusting
100g icing sugar, sifted
250g good-quality cold butter, cut into small cubes
zest of 1 lemon
2 large free-range or organic eggs, beaten
a splash of milk/iced water
1. Sieve the flour from a height onto a clean work surface and sieve the icing sugar over the top.
2. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.
3. Add the eggs and milk/iced water to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.