Milktart

Ingredients for crust:

125g Butter, room temperature
125ml Sugar
1 Egg, whisked
500ml Cake flour
10ml Baking Powder
Pinch of Salt

Ingredients for Filling:

1L + 125ml milk
30ml Butter
3 Eggs
200ml Sugar
40ml Cake flour
40ml Maizena
Pinch of Salt
Cinnamon (to taste)

Method for crust:

Preheat the oven to 200°C. Lightly grease two tart dishes with a volume of 1L each.   

Cream butter and sugar together,  add the egg and mix very good.

Sieve the cake flour, baking powder and salt together. Mix the flour mixture with the egg mixture until a dough forms..

Press the dough as thin as possible on the sides and bottom of the pie dish. Bake the crust for 10 – 12 minutes until the edges turn light brown.

Method for the filling:

Separate two of the eggs.

Place a saucepan over medium heat, add 1 litre of milk and the butter and bring to boiling point and then remove from stove.

Whisk the rest of the milk (125ml), whole egg, two egg yolks, sugar, cake flour, maizena and salt together into a paste.

Whisk a little of the hot milk into the paste. Whisk this mixture into the boiling milk and stir very well with a wire whisk and make sure there are no lumps. Heat the mixture and keep stirring until thickens up and start to bubble.

Whisk the egg whites until soft peaks form and fold into the hot milk filling. Pour the hot filling into the baked crust and sprinkle cinnamon on top.

Cool completely before serving.