Milk Tart

Tastes like an egg custard. You can choose to use a prebaked tart shell instead of making your own.

• Ready In: 9 hrs 27 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• Tart shell

• 1  cup all-purpose flour, chilled
• 2  tablespoons Splenda sugar substitute or 2  tablespoons sugar
• 1⁄2 teaspoon salt
• 3  tablespoons  cold unsalted stick margarine, diced
• 1⁄4 plain fat-free yogurt
• 1  egg yolk

• Tart filling

• 2  cups milk
• 2  cinnamon sticks
• 6  tangerine peel (from 6 tangerines)
• 1  vanilla bean, split in half
• 1⁄2 cup heavy cream
• 1⁄3 cup Splenda sugar substitute or 1⁄3 cup sugar
• 1⁄4 cup cornstarch
• 1⁄8 teaspoon salt
• 2  tablespoons butter
• 2  tablespoons  apricot jam
• 1⁄2 cup egg substitute
• 3  tablespoons Splenda sugar substitute or 3  tablespoons sugar
• 1⁄4 teaspoon cinnamon

Directions

1. ---Tart Shell---.
2. In a large bowl, combine the flour, Splenda and salt.
3. Using two knives, cut the mixture until it resembles crumbs.
4. Stir in the egg yolk and yogurt.
5. Gather the dough into a ball and wrap with plastic wrap.
6. Refrigerate several hours or overnight.
7. Flour a surface and roll the dough into a 13-inch circle.
8. Fit the dough into a 9-inch tart pan pressing it to fit and going over the rim.
9. Refrigerate and then use a fork to prick the bottom of the tart shell.
10. Preheat the oven to 400°F.
11. Line the crust with foil and fill with dried beans.
12. Bake for about 15 minutes, until the crust is set.
13. remove the foil and beans and bake for another 7 minutes or until golden.
14. Cool on a rack.
15. ---Tart Filling---.
16. Steep the cinnamon, milk, vanilla bean and tangerine peels in a pot for about 3 minutes.
17. Reduce the oven heat to 350°F.
18. Remove the pot from the heat and keep the lid tightly closed for 20 minutes.
19. Strain the liquid to remove the vanilla bean and tangerine peels.
20. Mix the cream, cornstarch and salt until they are a smooth paste.
21. Temper into the milk.
22. Put the milk mixture back on the stove for another 2 minutes until it is heavily thickened.
23. Add the butter to the mixture and remove from the heat and wait for it to cool to room temperature.
24. Brush the apricot jam on the inside of the tart shell.
25. Mix the egg substitute into the milk mixture and pour into the pie shell.
26. Mix the 3 T of Splenda and cinnamon together and sprinkle over the top of the custard.
27. Bake at 350°F for 35-40 minutes until the custard is slightly puffed and brown.