South African Milk Tart
The traditional South African "Melktert". Its crusty pasty makes it a delicate but decadent desert.
Ingrédients
Pastry
- ½ cup sugar
- 125 grams butter
- 1 large egg (room temperature)
- 2 cups flour cake or all purpose
- 2 teaspoons baking powder
- 1 pinch salt
Filling
- 4 cups milk full cream
- 2½ tablespoons flour
- 1 cup sugar
- 1 teaspoon vanilla essence
- 1 tablespoon butter
- 2½ tablespoons corn flour
- 2 large eggs
Instructions
Pastry
- Cream the butter and sugar together until light and fluffy
- Add the egg and mix well
- Add the flour, baking powder and salt
- Mix to form a smooth dough. You need not overmix
- Press into a tart plate that has been well buttered so as to not stick
- Bake for 10 - 15 mins or until brown
Filling
- Add milk and butter to a saucepan and bring to the boil Be careful not to burn
- Mix the rest of the ingredients together to form a paste
- Add the paste to the milk on the stove and stir on a medium heat
- Once thickened removed from the stove and add to the pastry shell as soon as possible.
- Sprinkle generously with ground cinnamon
Notes
Let the crust cool off before you add the filling. This will prevent the filling from getting tears whilst cooling.
