Milk tart (strictly speaking - melktert)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| 1 | teaspoon | Baking powder |
| ½ | Egg (take 1 egg, beat it up a bit and then use half of this) | |
| 2 | ounces | Butter |
| ¼ | cup | Sugar salt |
| 1½ | 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 |
Directions
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, .