Milk tart

Crust

• 3 tbsp (45 ml) soft butter
• 2 tbsp (30 ml) sugar
• 1 egg, beaten
• ½ tsp (2,5 ml) ground cinnamon
• ¾ cup (180 ml) cake flour
• ¼ cup (60 ml) wholewheat flour

Filling

• 2 cups (500 ml)  milk
• 2 eggs, beaten
• ¼ cup (60 ml) sugar
• 3 tbsp (45 ml) cornflour
• ½ tsp (2,5 ml) vanilla or almond essence
• 1 tbsp (15 ml) ground cinnamon

Method

• Crust: Preheat oven to 180 °C. Beat together the margarine and sugar. Add the egg and mix well.
• Mix cinnamon and flours together. Gradually add to the egg mixture to form a soft dough. Press the dough into a 22 cm tart or pie dish.
• Prick with a fork and bake for 15-20 minutes or until golden brown. Allow to cool.
• Filling: Place milk in a pot, bring to the boil and remove from heat. Beat eggs and sugar well.
• Mix cornflour with a little water to make a paste. Stir into egg mixture.
• Add half the milk into egg mixture and stir well.
• Pour egg mixture into the pot with the rest of the milk and stir well.
• Return to a low heat and stir all the time. Allow to simmer very gently until it thickens – at least 10 minutes.