Name: Ketelfontein's milktart
Cook time: 30 min
Total time: 30 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 ml flour cake; 90.00 ml butter diced; 15.00 ml Baking powder; salt pinch; 1.00 eggs yolk only; 30.00 ml water; 30.00 ml butter; 45.00 ml flour; salt pinch; 375.00 ml milk hot; 45.00 ml sugar; 2.00 eggs extra-large, seperated; 2.00 ml almonds orange or vanilla essence

Recipe Disclaimer

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Ingredients (13)

CRUST

250.00 ml	flour — cake
90.00 ml	butter — diced
15.00 ml	Baking powder
	salt — pinch
1.00	eggs — yolk only
30.00 ml	water

FILLING

30.00 ml	butter
45.00 ml	flour
	salt — pinch
375.00 ml	milk — hot
45.00 ml	sugar
2.00	eggs — extra-large, seperated
2.00 ml	almonds — orange or vanilla essence

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Method:

Preheat oven to 190ºC. Prepare the pastry crust first: Sift the dry ingredients together and rub in the butter. Cut the egg yolk and water into the flour mixture and mix to form a soft dough. Wrap in plastic wrap and chill for 30 minutes. Take out of the fridge before rolling out to soften slightly. Roll out the pastry and line a pie dish with it. Prick the base gently and chill. Make the filling: Melt the butter in a medium-sized saucepan and sprinkle the flour and salt on top. Simmer slowly for a minute, stirring continuously. Remove from the stove plate. Beat the hot milk and sugar together and gradually beat into the flour mixture. Heat slowly while stirring until the mixture comes to the boil and thickens. Beat a little of the milk mixture into the egg yolks, add the essence and then beat into the remaining milk mixture. Beat the egg whites until stiff and fold into the mixture. Pour into the prepared crust and bake for 25-30 minutes until cooked and firm. Sprinkle with a little sugar and ground cinnamon and serve lukewarm.
Makes 1 milk tart.