Milk tart (strictly speaking - melktert)

Yield: 1 Servings

Measure Ingredient
1 cup Flour
1 teaspoon Baking powder
½ \N Egg (take 1 egg, beat it up a bit and then use half of this)
2 ounces Butter
¼ cup Sugar salt
1½ \N Eggs (you use the other half of the egg that contributed to the pastry)
1¼ tablespoon Flour
1¼ tablespoon Cornflour
2¼ cup Milk (this is 1 pint)
1 teaspoon Vanilla flavouring
1 teaspoon Butter

PASTRY

FILLING

Pastry: Beat together butter & sugar. Add egg, and then add in dry ingredients. You should get a crumbly mix. Press this into a pie dish and bake at 350F for 20 minutes.

Filling: Boil the milk. In another bowl/pot (depending on whether you are using a microwave or cooker), beat the egg and sugar. Add the flour & cornflour to the egg/sugar mixture and beat this together. Add the milk and cook till it thickens. (This works well in a microwave oven). Remove from heat and add vanilla & butter. Beat well, and pour into the baked shell.

Sprinkle with cinnamon or nutmeg, and cool. (This is best refrigerated.) Posted to rec.food.recipes by japlady@... (Rebecca Radnor) on 1995, .

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