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Category
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Dessert
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Sub Category
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Tarts
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Name
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Milktart
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Ingedients
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Pastry
125 g Butter
100 g Sugar - 3/4 C
1 egg Lightly beaten
250 g Flour (2 Cup) ( add slightly more for a better texture +- 25g more)
10 ml Baking Powder
1 ml Salt
1 ml Ground Nutmeg
Filling
1,25 lt Milk
5 ml Vanilla Essence
3 Eggs
200 g Sugar (1 half C )
25 g Flour
25 g Cornflour
Cinnamon
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Directions
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Pastry
In a mixing bowl, beat tog. butter and sugar until creamy. Beat in egg. Sift dry ingredients, add to butter mixture, mix until combined. Divide pastry between three greased 20cm - diameter pie dishes. Press in well, prick with a fork. Bake at 180 deg C, 10 - 15 minutes or until golden brown. Set aside.
Filling
In a large saucepan, boil milk and vanilla essence. Meanwhile, beat together eggs and sugar, then beat in flour and cornflour. When milk has reached rapid boiling point, beat into egg mixture until it thickens. Pour filling into pie shells, sprinkle with cinnamon.
Makes 3 pies.
Note
If mixture does not thickens sufficiently when milk has been added, whisk briskly over low heat until required thickness.
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