Name: Fluffy melktert
Yield: 8 servings
Cuisine: Bake
Ingredients: 250.00 g flour cake; 2.00 ml salt; 2.00 ml Cream of tartar; 250.00 g butter cold; 1.00 eggs yolk only; 45.00 ml water cold; 500.00 ml milk; 60.00 ml flour cake; 2.00 eggs seperated; 30.00 ml butter; cinnamon stick; almonds essence; 60.00 ml sugar; cinnamon ground

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Ingredients (14)

PASTRY

250.00 g	flour — cake
2.00 ml	salt
2.00 ml	Cream of tartar
250.00 g	butter — cold
1.00	eggs — yolk only
45.00 ml	water — cold

FILLING

500.00 ml	milk
60.00 ml	flour — cake
2.00	eggs — seperated
30.00 ml	butter
	cinnamon — stick
	almonds — essence
60.00 ml	sugar
	cinnamon — ground

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Method:

PASTRY: Sift flour, salt and cream of tartar into a deep bowl. Grate in butter and mix to a stiff dough with egg yolk and water.
Roll out to a 30 x 15 cm rectangle. Fold top third down to centre and fold bottom third over. Turn pastry 45 degrees to left (fold now lies on right). Roll out into a rectangle and fold as before.
Cover and refrigerate for about 30 minutes.
Repeat rolling and chilling twice more. Roll out pastry to line a 20 cm pie dish. Chill.
FILLING: mix a little milk with flour and egg yolks, stirring to form a smooth paste.
Heat remaining milk, butter, cinnamon stick, essence and half the sugar. Add flour paste to warmed milk, whisking constantly, and bring to boil. Remove from stove and discard cinnamon stick. Allow mixture (custard) to cool slightly.
Whisk egg whites until stiff. Fold in remaining sugar and fold into custard mixture.
Pour into chilled pastry and bake at 200 ºC for 25 minutes, or until set and golden. Sprinkle liberally with cinnamon.
TOTAL KILOJOULE COUNT: 14 615 kJ (3 730 Cal). A portion: 1 950 kJ (465 Cal).