250 g all butter puff pastry
pinch of salt
pinch of sugar
1 ½ cups (375 ml) fresh full cream milk
1 stick of cinnamon, smashed into long splinters
1 t (5 ml) almond essence
3 T (45 ml) butter
100 g (150 ml) Ina Paarman’s Vanilla Cake Mix
1 extra large egg + leftover egg after brushing pastry
Adjust the oven shelf to the middle position. Preheat the oven to 200°C.
Place a baking tray in the oven to heat up.
Turn one frozen pastry sheet (250 g) out onto baking paper.
Beat the egg lightly with salt and sugar, to make an egg wash, and brush over the pastry. Reserve remaining egg to use in filling.
Cut pastry into 3 cm x 3 cm squares, don’t separate squares.
Slip the baking paper with pastry directly onto the heated baking tray.
Bake for 15 – 20 minutes until nicely browned. Leave to cool.
Milk Tart Filling
To give flavour and body we have incorporated some of our dry Vanilla Cake Mix. Fold over the foil pack with left over dry mix and seal with a peg. Refrigerate the remaining dry mix because you are bound to use it to make our regular Milk Tart with Apples.
Bring the milk and broken cinnamon just to the boil.
Cover, remove from the heat and leave to draw for 20 minutes. Strain out cinnamon pieces and add almond essence
Melt the butter and toss it through the measured cake mix in a bowl.
Beat the egg plus reserved egg wash together. Beat the warm milk into the egg mixture.
Return milk and egg mixture to the saucepan and beat in the vanilla cake mixture with a wire whisk.
Keep stirring and beating over medium heat until the mixture is thick and cooked. Don’t be concerned it will go lumpy, just keep on beating and it will smooth out.
Leave to cool down to touch temperature.
Split each pastry square horizontally with a sharp knife. Place a heaped teaspoon of filling on the bottom half and cover with top pastry half.
Lemon Water Icing
Mix icing and lemon juice together.
Place the mixture into a small plastic sandwich bag.
Snip a very tiny hole in one corner and pipe icing over the Tamboesies in a zigzag pattern