MICROWAVE MILKTART WITH GLUTEN FREE CRUST
1 can condensed milk
800 ml milk
75 ml cornflour
quarter tsp salt
2 eggs
5 ml vanilla essence
2 tablespoons butter
Combine condensed milk and three quarters of milk and heat until almost boiling (5-8 mins in microwave)
Mix cornflour eggs and remaining milk together
Add small quantities hot milk mixture to egg mixture to gradually increase temp without cooking eggs
Then add together and whisk briskly
Return to microwave and cook in microwave (removing and stirring every minute) until the mixture forms a thick custard
Add vanilla and butter and stir well
Pour warm mixture into baked pie shells. Sprinkle with cinnamon and allow to set in fridge. (approx 1-2 hours)
CRUST
4 oz Marge or butter (I used butter)
2 tablespoons oil
1 egg…
3 tablespoons castor sugar
1 tsp baking powder
1 tsp vanilla
2 cups all purpose gluten free flour (I used Nonna’s)
Cream butter and sugar, add egg, oil and vanilla. Sift in flour and baking powder. Press into pie dishes (2×20cm or one large). Bake at 350 °F until light brown. Approx 15 to 20 mins depending on oven.
Recipe and photo: Jackie Paterson
