Prep 5 mins
Cook 8 mins
Having emigrated to England nearly 10 years ago, there are few tastes that remind me of home, and Melk Tert is definitely one of them. Between the four of us in my family growing up, we'd finish an entire tart in a Sunday afternoon and fight over who got the bigger slice. It's consistancy is like cheesecake, and it has a dusting of cinnamon on top which really enhances the taste. It is mildly sweet, very creamy and lasts for up to 4 days in the fridge, that is if you don't finish it before then! What's great too is that aside from the pastry, you will almost always have these ingredients in your pantry - there is nothing pretentious, it's good old fashioned baking!
- Sift the flour and cornflour into a large heatproof bowl.
- Stir in the eggs and Vanilla Extract.
- Put to one side.
- On the hob, place a large pot onto medium heat.
- Pour in the milk, sugar and butter.
- Stir over the heat until the sugar and butter has completely dissolved and melted.
- Pour the milk mixture into the bowl slowly so you don't cook the eggs, stirring constantly.
- Pour the combined mixture back into the pot and return to the heat.
- Stir continuously until the mixture becomes thick (like the consistancy of meringue - it sort of all comes together suddenly).
- Remove from the heat and pour immediately into the pastry case.
- Smooth it out so that it is level.
- Dust with cinnamon.
- Leave to cool, and then store in the fridge until you can't stand it any longer and must have a slice!