Melktert recipe

source

Melktert, otherwise called South African Milk Tart, is a fragile yet debauched dessert. Serve it after supper or as a break time treat!

fixings

sweet shortcrust baked good

6 ounces margarine, mellowed

½ cup (100g) sugar

1 egg

2 cups (300g) flour

squeeze salt

¼ teaspoon (1.25ml) unadulterated almond separate

filling

4 cups (950ml) milk

1 tablespoon (0.5 ounces) margarine

½ cup (100g) sugar

2 eggs

3 tablespoons (24g) cornstarch

3 tablespoons (24g) flour

1 teaspoon (5ml) unadulterated vanilla concentrate

squeeze salt

1 tablespoon (14.3g) cinnamon

guidelines

for the outside layer

Cream the spread and add the sugar. Beat in the egg and almond remove. Mix in the flour and salt. Ply until a delicate mixture has shaped. Chill for 10 minutes.

Carry the batter out onto a gently floured surface and layer it into a lubed pie dish. Cover with a sheet of material paper and make up for the shortcoming with pie loads. Prepare blind at 350 degrees for 15 minutes. Eliminate material and pie loads. Permit hull to cool totally on a wire rack.

for the filling

In an intensity verification bowl, whisk together the eggs, sugar, cornstarch, flour and vanilla. Put away.

In a medium size pan, heat the milk and margarine at medium setting. Try not to bring to a moving bubble.

Add about a fourth of the milk to the egg blend, racing to uniformly integrate it. Empty the blend once more into the pot with the rest of the milk. Get back to intensity and mix continually until it thickens. Try not to bubble!

Empty the filling into the pie hull and let cool totally. Refrigerate until serving. Sprinkle with cinnamon prior to serving.