Potato Milk Tart

Shortcrust Pastry:

• Mix butter and flower, add salt and water.
• Form the pastry into a disc and leave to rest in fridge for 30 minutes.
• Roll the pastry out and align to greased pastry casing.
• Cover the pastry with silicon paper and fill with rice.
• Bake at 180°C for 15 minutes.

Filling:

• Put a third of the milk in a pot with butter and bring to a simmer.
• Mix the flour with the sugar and salt.
• Mix the egg yolks with the rest of the milk and then with the flour mixture.
• Add the hot milk to the mixture slowly, while whisking constantly.
• Pour the mixture into the pot with the cinnamon stick, and whisk until the mixture thickens
• Fold potato purée into milk mixture, and allow to cool down to room temperature.
• Whisk up egg whites into stiff peaks, and fold through potato mixture.
• Spoon filling into tartlet casings.
• Bake at 190°C for 20 minutes.

Topping:

• Mix together and sprinkle over milk tart with a sieve.
• * Potato purée: French term for mashed potato.