Recipe by Iluv2cook59
This recipe was handed down to me by my mom whom had received this recipe from an Afrikaans lady from the Cape (Cape Town) with whom she nursed with. After being shown the "tricks of the making" this is a flop free recipe.
Top Review by Alicia M.
Tastes just like rice pudding without the rice! The recipe misses a few steps to help you out. (1) I suggest rolling out the dough on wax paper or plastic wrap and transfering it to the pie pan. Otherwise some crust sections can be really thick and dry. (2) When you add the eggs to the boiling milk you have to temper them first or they'll just turn to scrambled eggs. Tempering is really easy, mix the eggs in a separate bowl. Add small amounts of the boiling milk while mixing the eggs in the bowl. This will slowly bring them up to temp. Once the eggs are pretty hot, add slowly to boiling milk in the pan while stirring milk. Works like a charm! (3) When you add the custard you can freeze for about 1 hr or refrigerate overnight. The tart should definitely be kept refrigerated. Enjoy!!
- 2 cups flour
- 1 egg
- 1⁄4 cup sugar (original measurement altered due to the fineness of our sugar here compared to South Africa)
- 4 ounces butter (real butter)
- 1 pinch salt
- 2 teaspoons baking powder
- 4 1⁄2 cups homogenized milk (very important)
- 1 tablespoon butter (real butter)
- 2 1⁄2 tablespoons cornstarch
- 3 eggs
- 1 teaspoon vanilla essence
- 1 pinch salt
- 1⁄4 cup sugar
- 2 1⁄2 tablespoons flour
Directions See How It's Made
- Crust :.
- Cream butter and sugar and add egg. Mix in dry ingredients. Line shells evenly, fluting the edges. Bake until golden brown in colour on 350degrees F / 180degrees Celsius.
- Beat eggs, sugar, flour, maizena (cornstarch), salt until smooth. Set to the side.
- In a non stick pot, bring the milk to an almost boil(until you see tiny bubbles on the side of the pot (inside). Remove from stove, but don't turn off stove, add egg mixture, stirring in a gentle figure of 8 - put back onto stove, using a whisk continue stirring until mixture starts to thicken - take pot off the stove, then, add butter - whisking gently ensuring all butter is melted, - lastly adding the vanilla essence. Stir in gently.
- The shells should still be rather warm when the filling is poured into them. The filling doesn't have to be cooled down prior to filling the shell.
- Once shells are filled with the filling, sprinkle liberally with cinnamon.
- The left over filling (if there is any) can be enjoyed poured over vanilla ice cream with a sprinkle of cinnamon for a "dessert".
- Please note that the cooking time may vary and this is an approximate "time" for cooking and preparation.