Whip the egg whites to soft peak stage. Add
1/3 of the beaten whites to the milktart mixture and stir through with the whisk. Add the
remaining egg whites and gently fold in.
Dish into the pie dish on top of the cooked
apples. Sprinkle the remaining cinnamon sugar evenly over the milk tart. Bake for 25 - 30
minutes until puffy. Switch off the oven (leave
the door slightly ajar), leave tart to stand in
the oven to cool for 15 minutes. This milk tart
is easier to slice at room temperature
Variation:
If you want to bake the milk tart without the
apple (it makes a lovely crustless milk tart) you
must use a slightly smaller, 22cm pie dish. It
can be baked for the same length of time.
Ina's Tip
Custard:
Warm 2 ½ cups (625ml) full cream milk, add 1
T (15 ml) of butter and ½ cup (125 ml) of dry
Vanilla Cake Mix. Stir non-stop with a wooden
spoon over medium heat, until the custard
starts to boil. Cook slowly for 2 minutes while
still stirring, add 2 – 3 drops of yellow food
colour. Serve warm or cold.
Makes 3 cups (750 ml) of custard.