Melktert (Milk Tart)

Ingredients:

For the Pastry:
125g butter
100g sugar
1 egg
250g plain flour
2 tsp baking powder
pinch of salt

For the filling:
1.25l milk
1 tsp vanilla extract
3 eggs
100g sugar
25g plain flour
25g cornflour (cornstarch)
freshly-grated nutmeg, to taste
ground cinnamon, to taste

Method:

Begin with the pastry. Cream together the butter and sugar in a bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now work in the flour, baking powder and slat. Bring the ingredients together as a dough and knead lightly.

Turn out onto a floured work surface and roll out until large enough to cover the base and sides of a 2l fluted baking dish. Grease the dish with butter and line with the pastry. Trim neatly to shape then prick all over the base with the tines of a fork. Cover with greaseproof (waxed) paper and fill with baking beans. Transfer to an oven pre-heated to 180°C and bake for about 15 minutes, or until dry and lightly golden brown in colour.

Remove from the oven, reduce the heat to 160°C and set aside as you prepare the filling.

Combine the milk and vanilla extract in a pan and bring to a boil. In the meantime, beat together he eggs and sugar in a bowl until thick and creamy. Beat in the flour and cornflour until smooth.

When the milk boils, take off the heat and slowly add a little to the egg mixture, beating constantly to temper. Now continue adding the milk mixture in a single, steady stream into the egg mix. Turn the custard mix back into the pan and heat gently, stirring constantly, until niche and thick.

Remove the baking beans and paper from the pie shell and pour in the custard. Return to the oven and cook for 20 minutes more, or until the custard filling is almost set. Remove from the oven and dust with the cinnamon and ground nutmeg.

Allow to cool completely before slicing into wedges and serving.