TRADITIONAL MILKTART
Preheat the oven to 200°C.
Grease two 1 litre pans.
125 g butter or margarine at room temperature
125 ml sugar
1 egg beaten
500 ml measured unsifted flour
10 ml baking powder
pinch of salt
Mix butter or margarine and sugar well.
Add eggs and mix. Sift together flour, baking powder and salt. Mix the flour mixture and the egg mixture together to form a pastry. Thinly line sides and bases of the pans with pastry. Bake the pie shells for 10 to 12 minutes.
Filling
1 litre +125 ml milk
30 ml butter or margarine
3 eggs
200 ml sugar
40 ml flour
40 ml corn flour
pinch of salt
cinnamon to taste
Bring 1 litre milk and the butter or margarine to the boil in a large saucepan.
Seperate 2 of the eggs, beat the remaining 125 ml milk, the whole egg, 2 yolks, sugar, cake flour, cornflour and salt to a paste.
Gradually beat in a little of the boiled milk.
Slowly beat this mixture into the remaining boiled milk and stir well, using a whisk to prevent lumps from forming. Bring to the boil, stirring often. Beat the egg whites until soft peaks form and fold into the hot milk mixture. Pour the filling into the baked shells, sprinkle with cinnamon and cool until the filling has set.
Recipe and photo: Dorthy Cape
