Traditional South African Milk Tart.
60 g butter, softened
60 ml Sugar
250 ml Flour
5ml (1 teaspoon) Baking Powder
500 ml Milk (full cream)
1 Stick of Cinnamon
30 g Butter
125 ml Sugar
125 ml Flour
1 egg, separated
1.) Cream the butter and the sugar until light and fluffy, then add the egg and beat well.
2.) Add the dry ingredients and mix, forming a soft dough.
3.) Press the dough into a greased pie dish (approx. 20 cm in diameter) and bake at 180 degrees (C) for approx. 10 minutes, or until light brown. Remove from the oven and cool before filling.
4.) Place the milk, cinnamon stick and butter into a saucepan and heat to just below boiling point, then set aside until required. (Don’t forget to remove the cinnamon stick.)
5.) Mix the flour and the sugar until well blended. Add a little of the milk to the flour mixture to make a paste, then add all the milk a mix well. Return the mixture to the saucepan and heat gently. Remove from heat and immediately add the egg yolk.
6.) Beat the egg white until softly peaking and fold into the filling. Pour the filling into the prepared pastry base and cool well. Dust with cinnamon and serve.