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Melktert

Melktert

  • serves 4

  • Preparation time:

  • Cooking time:

Ingredients

7 ml butter
1 ml salt
1 stick cinnamon
750 ml boiling milk
10 ml custard powder
15 ml cornflour
15 ml cake flour
25 ml cold milk
125 ml white sugar
4 large eggs, separated
2 ml almond essence
Cinnamon sugar (5 ml ground cinnamon for every 65 ml sugar)
500 g puff of flaky pastry

Method

Line 2 pie plates with the pastry and make a raised edge for each. For the filling, add butter, salt and cinnamon to boiling milk. Mix the custard powder, cornflour and flour to a paste with the cold milk.

Stir in a little of the hot milk mixture. Stir the custard into the hot milk mixture, add 50 ml of the sugar and bring to the boil, stirring continuously. Remove from the stove when it has thickened and discard the cinnamon stick.
Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and stir in a little of the custard mixture. Stir the yolks into the custard mixture then add the almond essence. Gradually fold in the egg whites.

Pour the mixture in the pastry cases and bake at 200 C for approximately 10 minutes. Lower the temperature at 180 C and bake for a further 10-15 minutes or until the filling has set. Cool slightly and sprinkle the tart with cinnamon sugar.

Notes

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