|70 ml||castor sugar|
|70 g||butter — softened|
|5 ml||Robertson's baking powder|
|15 ml||butter — or margerine|
|2||eggs — large|
|5 ml||vanilla — extract|
|cinnamon — ground|
Cream the butter and sugar together until light and
Add the egg and beat well before adding the flour, baking powder
Press the dough into a pie dish and bake for 15 minutes at 200°C. Remove from oven and allow to cool.
Combine the condensed milk, milk and
butter or margarine in a small pot and allow to come to boiling
Beat the eggs, cornflour and vanilla together.
slowly pour 1 cup of the milk mixture into the egg mixture and whisk
Add the egg mixture into the rest of the milk mixture and allow to
gently thicken whilst continuously stirring to prevent lumps. It should
take about 5-7 minutes for the mixture to thicken.
Taste it to make
sure there is no ‘floury’ taste and textur – it should be completely
smooth. The filling needs to be the consistency of thick-ish cheese
sauce before pouring over the crust. If it’s not, add another 2 tsp of
cornflour mixed with 1tbsn cold milk and allow to cook and thicken a bit
Pour the filling into the cooled pie crust and sprinkle with cinnamon.
Refrigerate until firm and set (about 2 hours).
Makes 1 tart.