Recipe for Melktert
For the crust:
125g (4½ oz) butter
2 tablesp sugar
1 egg 185g (6½ oz) flour
1 teasp baking powder
½ teasp vanilla essence
For the filling:
35g (1½ oz) flour
3 tablesp cornflour
2 tablesp custard powder
1.2 litres (2 pints) milk
150g (5oz) white granulated sugar
2 eggs, separated
1 vanilla bean, split in half
2 teasp butter
1 teasp baking powder
2 teasp caster sugar
2 teasp ground cinnamon
28cm (11 inch) fluted tart tin Baking beans
Beat the butter and sugar together until light and creamy. Add the egg, flour, baking powder and vanilla and mix. Press the pastry into the tart tin and chill for 45 minutes.
Preheat the oven to 180C/350Fgas 4. Lay a sheet of greaseproof paper inside the pastry case and fill with baking beans. Bake for 15 minutes, or until the sides begin to colour. Remove beans and paper and continue cooking for five minutes to dry out the base.
To make the filling, mix together the flour, cornflour and custard powder, adding a little of the milk to form a smooth paste. Place the remaining milk in a saucepan with the sugar, egg yolks, vanilla bean and cornflour paste. Bring to a boil, stirring continuously, and simmer for three minutes.
Remove from the heat, stir in the butter and baking powder. Whisk the egg whites until they form soft peaks. Fold the whites into the custard mixture, then spoon into the pastry case, discarding the vanilla bean.
In a small bowl, stir together the caster sugar and cinnamon then sprinkle the mixture over the custard filling.
Place the tart in the refrigerator to set.
