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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz METHOD Tart 1. Place the milk, honey, butter, cinnamon and vanilla into a saucepan and bring to a simmer on medium-high heat, induction setting 7, for 8 minutes. Remove from the heat and sit for 5 minutes to infuse. 2. Whisk the eggs and sugar in a bowl. Add the cornflour and 1 tablespoon of the toasted milk powder and stir well. 3. Pour the cooled milk onto the egg mix and whisk together. Pour back into the same saucepan through a sieve and remove the cinnamon. 4. Return the pan to the cooktop on medium heat, induction setting 5, stir continuously until it thickens. Beat with a whisk until smooth. 5. Preheat the Dialog oven on Intensive Bake at 170°C with a baking tray on shelf level 2. 6. Fill the pastry base with the mix. 7. Place on the preheated baking tray and change the oven to MChef + Intensive Bake + 170°C + Strong Intensity and cook for 30 minutes, or until the filling has set. 8. Remove from the oven and cool on a wire rack for 30 minutes before removing from the tin. Chantilly cream 1. Combine the cream and icing sugar in a bowl, whisk well until soft peaks form. To serve 1. Combine the remaining toasted milk powder, sugar and cinnamon in a bowl. Sprinkle over the cooled tart. 2. Cut the tart into wedges and serve with the compressed fruit and cream. Alternative appliance method • The filling can be made in the steam oven. Place all ingredients, except the cinnamon quill, into an unperforated steam container and blend to combine well; add the cinnamon quill. Cover the container and place into the steam oven and Steam at 85°C for 1 hour. Remove the cinnamon and whisk well. • The tart can be made in the oven. Preheat a tray in the oven on Intensive Bake at 150°C on shelf level 1 and cook the tart for 30 minutes. Then change the setting to Bottom Heat at 190°C and continue cooking for 20 minutes. HINTS AND TIPS • The tart is also great served with berries. • The toasted milk powder is a great way to use up close-to-date milk powder. It can be added to biscuits, pastry, granola and even made into homemade condensed milk. • Compressing fruit is a technique where any tiny pockets of air in the fruit are filled with the syrup. It is a wonderful way of flavouring fruit. While we used plums in this recipe, we have also tried this technique with peaches, watermelon or even strawberries. • Toasting milk results in a more intensive flavour, adding caramel or nutty notes to the dish. This can be made without toasting, but it is worth the extra effort! TOASTED MI LK AND HONEY TART WI TH COMPRESSED FRU I T 48. RECOMMENDED RECIPES If you like this recipe scan the code to discover similar recipes using the Dialog oven.