Ingredients
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1 (9 inch) baked pie crusts
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2 cups whole milk
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1 cinnamon stick
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2 cardamom pods, slightly cracked
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1/8 teaspoon nutmeg
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3 eggs, separated
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1/3 cup cake flour
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1 tablespoon cornstarch
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1/3 cup superfine sugar (regular sugar may be substituted)
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1/2 teaspoon baking powder
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2 tablespoons butter
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1 tablespoon vanilla extract
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whipped cream
Instructions
- Measure three-quarters of the milk into a saucepan, add the cinnamon, cardamom, nutmeg and heat to just below boiling point. Set aside to infuse for about 15 minutes.
- Mix together the remaining milk, egg yolks, flour,cornstarch, sugar and baking powder. Strain the spiced-flavoured milk, pour into a clean saucepan and cook, stirring, until the custard thickens. Remove from the heat, and whisk in the butter and vanilla. Cool to room temperature.
- Whisk the egg white stiffly and fold into the custard. Pour into the pastry shell and bake in a preheated oven at 375°F and bake for about 20 minutes more, until the filling is set. Slide the hot tart onto a plate, sprinkle with ground cinnamon whipped cream and serve warm or chill to serve cold.