South African Milktart With an Easy Shortcrust Base

READY IN: 1hr
SERVES: 16-24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre heat oven to 200 degrees celcius.
  • Grease 2 pie plates with a volume of 1 litre each.
  • TO MAKE THE BASE.
  • Cream the butter and sugar.
  • Add the egg and mix.
  • Sift the flour baking powder and salt together.
  • Mix the flour mixture with the egg mixture, using a 'cutting' motion with a firm spatula or spoon.
  • If the mixture seems dry, use your hands to press it all together, but do not over handle - do not add any liquid! The mixture will come together!
  • Break off pieces and use your fingers to press the dough into the base and sides of the pans to form the crust.
  • Bake for 10 to 12 minutes until the sides start to brown lightly and remove from oven.
  • TO MAKE THE FILLING.
  • Heat the 1 litre of milk and butter to boiling point.
  • Separate 2 of the eggs keeping the egg whites apart.Whisk the egg whites until sof peaks form.
  • Mix the 125ml extra milk, 1 whole egg, 2 egg yolks, sugar, flour,cornflour and salt to a paste.
  • Gradually add a little of the boiled milk to this mixture.
  • Then add this mixture to the rest of the boiled milk and beat with a whisk to prevent lumps from forming.
  • Bring this mixture to the boil stirring all the time until it thickens.
  • Add vanilla essence and stir through.
  • Fold the whisked egg whites into the hot custard.
  • Pour this filling into the baked bases and sprinkle cinnamon over the top.
  • Allow milktart to cool down completely until mixture is set.
  • Note1: To make the custard in the microwave heat the milk for about 8 minutes (in a 900w oven).
  • Once the egg mixture has been added return to the microwave for about 6 minutes, stirring after each minute to prevent lumps forming and continue as per instructions.
  • Note2: If you are using extra large eggs increase the amount of cornflour, otherwise the 'custard' will be less firm, but still delicious!
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