Traditional Melktert

Traditional Melktert

A pastry crust with a baked milky custard.

I didn't like it the first time I ate it, but it grew on me.

There are melkterts and then there are melkterts.

This is a very traditional recipe.

Ingredients

Pastry

62.5ml margarine (1/4 cup)

62.5mll sugar (1/4/ cup)

250ml Self raising Flour (1 cup)

Pinch salt

25ml iced water (2 T)

Filling

500ml milk (2 cups)

1 stick cinnamon

25ml butter (2 T)

50ml sugar (4T)

2 Eggs

50 ml Cake Flour (4T)

Instructions

Pastry:

1. Cream the margarine and the sugar together.

2. Work in the flour and salt.

3. Add the water and work to a soft dough.

4. Wrap up and chill until required.

Filling:

1. Scald the milk in a double boiler with the cinnamon stick.

2. Combine the sugar and flour and stir in the hot milk slowly.

3. Return to the heat and cook for 15 minutes with the lid off.

4. Remove from heat and stir in the butter.

5. When cool, add the eggs, one at a time, beating well after each addition.

6. Line a 22 cm tart plate with the pastry and pour the filling mixture in.

7. Bake at 200 deg C for 20 minutes.

8. Before serving sprinkle the top with powdered cinnamon and castor sugar.