MILKTART WITH SUGALITE
SERVES 8
Base: (Makes enough for 3 Bases)
100 g low fat margarine
1 large egg
500 ml (2 cups) cake flour
125 ml (85 g) sugalite
pinch of salt
Filling:
500 ml (2 cups) fat free milk
2.5 ml (½ teaspoon) vanilla essence10 ml (2 teaspoons) low fat margarine
2.5 ml (½ teaspoon) salt
125 ml (85 g) sugalite
62 ml (¼ cup) cake flour
1 large egg
1 large egg white
Ground Cinnamon, for sprinkling
BASE:
Cream margarine until light and fluffy, add the egg and beat well.
Sift the cake flour, SUGALITE and salt into the dry ingredients and mix to form a firm dough. Rest the dough for 30 minutes before using.
Press a thrid of the dough into a greased pie dish and bake blind in a preheated oven at 200ºC for 10 minutes until golden brown. The left-over pastry can be stored in a sealed container in the fridge for a week.
FILLING:
Heat the milk, margarine and vanilla essence together in a pot.
Mix the salt, SUGALITE, cake flour and egg yolk together.
Add a little of the heated milk to the egg mixture and then add it to the rest of the milk. Bring to the boil, stirring constantly. Beat egg whites until stiff, not dry and fold into egg and milk mixture.
Pour it into the baked pastry case and leave to cool. When the milk tart is set sprinkle with cinnamon, cut into slices and serve.
