An old classic South African dish. Try this no bake milktart recipe
Ingredients:
Sweet shortcrust pastry:
- 170 g butter, softened
- 1/2 cup sugar
- 1 egg
- 2 cups flour
- pinch salt
- 1L (4 cups) milk
- 1 Tablespoon butter
- 1/2 cup sugar
- 2 eggs
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 7.5 ml vanilla essence
- pinch salt
- 1 tablespoon cinnamon
Cream the butter and add the sugar. Beat in the egg. Stir in the flour and salt. Knead until a soft dough has formed. Chill for 10 minutes. Roll the dough out onto a lightly floured surface and layer it into a greased tart or round dish. Cover with a sheet of parchment paper and fill with pie weights. Bake blind at 180C degrees for 15 minutes. Remove parchment and pie weights. Allow crust to cool completely on a wire rack.
For the filling -
In a heat proof bowl, whisk together the eggs, sugar, cornstarch, flour and vanilla. Set aside. In a medium size saucepan, heat the milk and butter at medium setting. Do not bring to a boil. Add about a fourth of the milk to the egg mixture, whisking to incorporate it evenly. Pour the mixture back into the saucepan with the remainder of the milk. Return to heat and stir constantly until it thickens. Do not boil! Pour the filling into the pie crust and let cool completely. Refrigerate until serving. Sprinkle with cinnamon before serving.
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