MILKTART

Ingredients                                                              Portions: 2 Med Tarts

Base                                                     Filling

125 g  Butter/ Margarine                        1 L + 125 ml  Milk

125 ml Sugar                                        30 ml            Butter/ Margarine

1         Egg, beaten                               200 ml          Sugar                    

500 ml Flour                                          40 ml            Flour

10 ml  Baking powder                            40 ml            Corn four

          Pinch of salt                                3                  eggs (separated)                                                                                     Pinch of salt

                                                                                Cinnamon

Method

1. Pre-heat the oven to 200ºC. Grease two tart dishes (1L each)

2. Cream the butter and sugar and then add the egg.

3. Sift in the flour, baking powder and salt.

4. Mix the flour mixture into the egg mixture to form dough, Press the dough into the tart dishes (thin) and sides. Cut of the rind of the tarts and form it with your fingertips.

5. Bake the base for 10 to 15 minutes until golden brown.

To make the filling:

1. Heat the 1l milk in a big sauce pot until boiling.

2. Beat 125 ml milk, egg yolks, sugar, flour and the corn flour, salt together to a paste.

3. Add a little of the boiling milk with the paste and then mix the paste into the rest of the milk mixture, (slowly not all at once)

4. Heat up the mixture to boiling point and stir continuously.

5. Beat the egg whites until soft peaks form and fold it gently into the milk mixture.

6. Pour the mixture into the baked base and sprinkle the cinnamon over the top. Let it cool down until set.