COCONUT MILKTART WITH A TWIST
125gr. Soft margerine
100gr sugar
100gr crushed tennis biscuits.
100gr coconut
60gr sifted flour
Mix margerine and sugar well then add the crushed biscuits, coconut and the flour. Mix very well then press 1/2 of it into a dish 23x32x5 and keep aside.
Filling
4 eggs.
25gr flour.
25gr mazena
Salt. 1125 ml milk.
25 gr margerine
1 cup sugar
Beat the eggs well add flour mazena and salt mixing very well.
Boil the milk stir in the margerine and sugar. When it starts to boil add the egg mixture and cook until thick. Pour over the base then sprinkle the other half of crumbs over and bake for 35 mins on 180 preheated oven.
Does not have to be in the fridge.
Source and photo: Rina Smit
