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Milk tart:)
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| Ingredients Sweet biscuit pastry: | |
| 125 g | butter |
| 125 ml | sugar |
| 1 egg lightly beaten | |
| 500 ml | flour, sifted |
| 5 ml | baking powder |
| 1 ml | salt |
| Filling: | |
| 1l | milk |
| 45 ml | butter |
| margarine | |
| 3 | eggs |
| 100 ml | sugar |
| 25 ml | cornflour |
| 45 ml | custard powder |
| 45 ml | flour |
| 7 ml | vanilla |
Method for pastry:
Cream butter and sugar together until mixture is light and fluffy.
Beat in egg, then stir in sifted dry ingredients.
Knead lightly. Place in bowl and chill for 20 minutes.
Roll out and use to line two pie dishes. Chill to prevent shrinkage.
Prick bottom with a fork and bake blind at 200 degrees Celsius for 10 to 20 minutes.
Method for filling:
Place the milk and butter in a saucepan and bring to boil. Remove from heat.
Whisk well eggs, sugar, cornflour, flour, custard powder and vanilla.
Add a little of the hot milk to the egg mixture and mix well.
Add the egg mixture to the saucepan of milk.
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