Fluffy melktert


Ingredients 16
Servings 8
Time

Ingredients

  • PASTRY
  • 250
    g
    cake flour
  • 2
    ml
    salt
  • 2
    ml
    cream of tartar
  • 250
    g
    cold butter
  • 1
    egg yolk
  • 45
    ml
    cold water
  • FILLING
  • 500
    ml
    milk
  • 60
    ml
    cake flour
  • 2
    eggs, separated
  • 30
    ml
    butter
  • stick cinnamon
  • few drops almond essence
  • 60
    ml
    sugar
  • ground cinnamon
 

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).
 

Read more on: bake  |  dairy
 

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