CEREAL MILK TART

As promised, another recipe. Yesterday it was my boyfriend's birthday and I wanted to bake something for him, and since we both don't eat cake, I decided to experiment a bit. I wanted to make a tart but not just a simple tart. Now you'd ask "Mary what's cereal milk?". It all started months ago, on a night I couldn't get myself to sleep. I took my phone went on Netflix and I stumbled on a series called "Chef's table". It is like a documentary about the lives and creations of famous chefs, and I absolutely recommend it if you're into cooking or baking. The very first episode was about Christina Tosi. After watching that episode I felt so inspired to create stuff of my own. The only problem is that I lack imagination. In that episode she shares how she started the "Milk bar", her bakery, and how she created "cereal milk panna cotta". She says that while she was eating cereal, she came up with using the milk that was left after eating all the cereal to flavor panna cotta. I thought it would be pretty interesting to try it at home. This was my first try and luckily it came out greater than expected. Here's what you'll need.

Patisserie cream

  • 2 cups of corn flakes (or any cereal you like)
  • 2 cups of whole milk
  • 3 egg yolks
  • 100ml heavy cream (35%)
  • 135g sugar
  • 50g butter
  • 50g corn flour
  • 1 teaspoon of vanilla extract

Pastry

  • 120g butter
  • 250g plain flour
  • 2 egg yolks
  • 75g icing sugar
  • 2 tbsp water
  • white chocolate

Instructions

  1. Preheat your oven to 150°C. Spread the cereal to a lined baking sheet and toast them for 15 minutes. Let the cereal cool completely.

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  1. In a bowl add the cereal and the milk and let them steep for 20 minutes.

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  1. Strain the milk to a medium pan, try to get as much of the milk out. Add in the vanilla and half of the sugar. You can toss out the cereal now.

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  1. In the same bowl add a small part of the milk back in, add the yolks and the remaining sugar and stir with a whisk. Add the corn flour and stir again.

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  1. On the stove bring the milk to a boil and immediately remove it from the heat.

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  1. Slowly pour the hot milk in the eggs mixture and stir until it's all combined.

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  1. Pour the mixture back in the pan and return to the stove on a medium heat. You must continue to stir because you don't want it to burn. You will very soon notice that the mixture is getting thicker, when all the foam disappears remove immediately from the heat and stir in the cold butter.

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  1. Pour the cream to a glass tray, and try too spread it as much as you can, because it will make it cool faster. Cover the top with saran wrap and remember that it must touch the top, to avoid a skin forming. Put it in the fridge while we continue with making the pastry.

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  1. In a bowl mix the butter and the icing sugar with a spatula. Mix in the yolks, then add the flour and the water.

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  1. when you feel you can't mix anymore with the spatula pour the mixture to a floured surface. Knead just until you form a ball.

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  1. Flatten the ball, saran wrap it and put it in the fridge to rest for 30 minutes. Meanwhile, prepare the tart tin by buttering the bottom and the sides, and preheat the oven to 160°C.

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  1. When the dough has chilled, roll it to a disc to cover the tin and press it to cover all corners. Pinch the bottom with a fork so that air can escape while baking it. Put it in the fridge for another 30 minutes to help it keep its shape.

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  1. In a heatproof plastic bag or aluminum foil put some dried beans or rice to create some weight, and put it on top of the pastry, so that the bottom of the tart remains flat. Put the pastry in the oven for 10 minutes, then remove the weight and bake for another 20 minutes.

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  1. Let the pastry cool completely and then flip it to remove the tin. Place it to your serving dish, and melt the white chocolate to a bain marie.

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  1. With a silicon brush, brush the bottom and the sides of the pastry with chocolate. That will create a layer - barrier, to prevent the pastry from getting soggy when we add the cream.

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  1. When the patisserie cream has chilled, whip the heavy cream in a bowl, and then add in the cream. When the chocolate is hardened pour the cream over it and try to smooth out the top with a spatula.
  2. Now the fun part. You can decorate this tart however you want. I used some of the baked cereal that I crushed to almost a powder, and fresh berries, and formed a half moon shape. You're done.

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I have to warn you, I have made patisserie cream many times and it was still not that easy for me. So if anything goes wrong don't beat yourself up, try again. I hope you try this recipe out. If you do please share a picture with me. Enjoy.

See you soon,

MK