Traditional South African Milktart
- FOR THE CRUST:
- 4-1/2 ounces, weight Butter
- 8 tablespoons, 1 teaspoon, 5-7/8 pinches Sugar
- 1 whole Egg
- 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Cake Flour
- 2 teaspoons, 1/2 pinches Baking Powder
- 6-1/2 pinches Salt
- _____
- FOR THE FILLING:
- 5 cups, 4 tablespoons, 1-1/2 teaspoons, 1-3/4 pinches Milk, Divided
- 2 tablespoons, 1-1/2 pinches Butter
- 3 whole Eggs, Divided
- 13 tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Sugar
- 5 tablespoons, 1 teaspoon, 3-3/4 pinches Cake Flour
- 5 tablespoons, 1 teaspoon, 3-3/4 pinches Corn Flour (maizena)
- 6-1/2 pinches Salt
- Cinnamon, To Sprinkle On Top
- Preheat the oven to 200u0b0C (400u0b0F). Prepare 4 pie/tart dishes.
- Crust:
- Mix butter and sugar well. Beat in the egg and mix well. Sift cake flour, baking powder and salt. Add to the butter mixture and mix well. Press thinly into pie dishes. Bake for 10-12 minutes until the sides start to turn a golden brown.
- Filling:
- Heat 1 liter milk and butter to boiling.
- Separate 2 eggs. Beat the egg whites till soft peaks form. Set aside. Mix the 2 egg yolks, remaining whole egg, remaining milk, sugar, flour, maizena and salt well.
- Add about 250 ml of the hot milk to the egg-flour mixture and mix well. Now add this mixture slowly to the hot milk with a whisk. Keep whisking over low heat while mixture starts to thicken. Remove from the heat and fold in the egg whites.
- Pour filling into prepared crusts and sprinkle cinnamon over tarts. Let cool.
- Note: The dough for the crust normally makes 4 crusts, depending on how thick you want it to be. I prefer having a thin crust. The filling normally makes enough for 2 of these crusts.
- Enjoy with a cup of coffee when it has cooled down completely. The tarts can be kept in the fridge once they have cooled down.
butter, pinches sugar, egg, flour, baking powder, salt, filling, milk, butter, eggs, sugar, flour, flour, salt, cinnamon
Taken from tastykitchen.com/recipes/desserts/traditional-south-african-milktart/ (may not work)