OLD FASHIONED MILK TART (MICROWAVE FILLING)

OLD FASHIONED MILK TART (MICROWAVE FILLING)
Crust:
2 cups flour
½ cup sugar
½ cup butter(I used margarine as we did not have butter)
1 egg
1 teaspoon baking powder
pinch of salt

Put the oven on 170ºC.
Rub flour and butter together to form breadcrumbs.
Add the rest of the dry ingredients and add the beaten egg, mix well.
Spray and cook the tart dish and press the crust until whole tart dish is covered on the sides as well.
Place in the oven till the edges of the crust turn golden brown for about 10-15 min.
After it is golden brown set aside to cool down.

Filling:
3 eggs
3 ½ cups milk
1 cup cold milk
80 ml Maizena
80 ml castor sugar
For Adding:
80 ml Maizena
80 ml flour
5 ml Vanilla essence
Topping:
Cinnamon sprinkled on top

Using an electric mixer add the three eggs.
Mix the three eggs very well so that there are no whites that you can see and that the eggs is blended very well.
Add the 3 and a 1/2 cups of milk to the mixed eggs and mix well.
There should be no lumps from the eggs.
In a microwave bowl add the 3 and a 1/2 cups of milk that is mixed with the eggs.
Place in the microwave for 5-10 minutes until the milk is steaming hot.
In a separate small jug add the cold milk, maizena  and castor sugar.
Mix well so that there are no lumps.
Add the cold milk to the warm milk mixture while whisking.
Place in the microwave for 2-3 minutes and whisk in between for 30 seconds at a time.
Remove from the microwave and add the 80 ml flour while whisking vigorously so that there are no lumps.
Add the last 80 ml maizena and also whisk vigorously so that there are no lumps.
Place back into the microwave and microwave for 2-3 minutes.
Whisk every 30 seconds until the mixture are thickening up and not runny.
Add the vanilla essence to the milk tart mixture and mix with the whisk.
Place the mixture on top of the crust in the tart dish.
Sprinkle some cinnamon over the milk tart.
Place in a preheated oven of 170ºC for 30 minutes till the crust turns brown.
Place the milk tart on a cooling rack and let it cool down.
After it has cooled down place the milk tart into the fridge for a hour or two and serve with some coffee or tea!
Serve & Enjoy!
Photo and recipe posted: Kristie Townsend