Milk tart(or traditionally known as melktert)

Even though we still no longer live in SA, this is still a firm favourite with our family. A traditional South African pudding that every Afrikaner worth her salt can bake at a moments notice. Growing up I always thought it was a secret recipe, but when I came across a South African family here in England who made a beautiful milk tart, I asked so what is the secret, and the words of wisdom that I got was you need to cook the custard filling on the stove for quite a long time, just keep on stirring it on a medium heat, and you will always achieve that perfect set texture. This recipe does it for us!!

For 1 melktert:

Pastry:
1 cup flour
1 teaspoon baking powder
1/2 egg(take 1 egg, beat it up a bit and then use half of this)
2oz butter
1/4 cup sugar
Beat together butter and sugar. Add egg, and then add in dry ingredients. You should get a crumbly mix. Press this into a pie dish and bake at 175 deg Celsius for 15 - 20 minutes.

Filling:

1ooml sugar
1 and half eggs(you use the other half of the egg that contributed to the pastry)
1 and 1/4 tablespoons flour
1 and 1/4 tablespoons cornflour
2 and 1/4 cups milk (this is 1 pint)
1 tsp vanilla flavouring
1 tsp butter

Boil the milk. In another bowl, beat the egg and sugar. Add the flour and the cornflour to the egg/sugar mixture and beat this together. Add the milk and cook till it thickens(this is the stage to keep it on the stove for a while). Remove from heat and add vanilla and butter. Beat well, and pour into the baked shell. Sprinkle with cinnamon and cool in the refrigerator until set.