South African Milktart With An Easy Shortcrust Base - ingredients

Method

• 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!