Milktart

There are thousands of milktart recipes. I think that just about every other person has their own recipe. I have quite a few myself. This recipe is a lazy cooks recipe. You can use a biscuit base as a crust or one can make a proper crust for it. The proper crust is a little more work than the biscuit base but both are equally delicious.

Pastry

2 c cake flour
1/2 c sugar
125 g butter or margarine
1 egg
salt
2 t baking powder

Cream butter and sugar well.
Add the egg and mix well.
Add the rest of the ingredients and mix into a dough.
Press the dough into a one big or two regular pie plates. I prefer to make one big tart in stead of two smaller ones.
Bake the pastry for approximately 10 minutes at 180 degrees.
This dough is enough for about three big tarts. I press a very thin layer of dough into the pie plate. If you don't use all of the dough you can wrap it in a plastic bag and freeze it for a next time.

Filling

4 c full cream milk
1 T butter
3 T cake flour
3 T cornflour (Maizena)
1 c sugar
vanilla essence
2 extra large eggs

Bring the milk and the butter to the boil.
Mix the rest of the ingredients to a smooth paste.
When the milk boils, turn down the heat and add the paste to the milk. Stir continuously until the mixture thickens.
Pour the filling into the crust.
Sprinkle ground cinnamon on top and let it cool.

At a later stage I will place a traditional milktart recipe. This takes more time and one needs very strong upper arms for the mixing.