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1
Pre heat oven to 200 degrees celcius.
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2
Grease 2 pie plates with a volume of 1 litre each.
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3
TO MAKE THE BASE.
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4
Cream the butter and sugar.
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5
Add the egg and mix.
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6
Sift the flour baking powder and salt together.
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7
Mix the flour mixture with the egg mixture, using a 'cutting' motion with a firm spatula or spoon.
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8
If the mixture seems dry, use your hands to press it all together, but do not over handle - do not add any liquid! The mixture will come together!
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9
Break off pieces and use your fingers to press the dough into the base and sides of the pans to form the crust.
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10
Bake for 10 to 12 minutes until the sides start to brown lightly and remove from oven.
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11
TO MAKE THE FILLING.
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12
Heat the 1 litre of milk and butter to boiling point.
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13
Separate 2 of the eggs keeping the egg whites apart.Whisk the egg whites until sof peaks form.
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14
Mix the 125ml extra milk, 1 whole egg, 2 egg yolks, sugar, flour,cornflour and salt to a paste.
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15
Gradually add a little of the boiled milk to this mixture.
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16
Then add this mixture to the rest of the boiled milk and beat with a whisk to prevent lumps from forming.
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17
Bring this mixture to the boil stirring all the time until it thickens.
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18
Add vanilla essence and stir through.
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19
Fold the whisked egg whites into the hot custard.
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20
Pour this filling into the baked bases and sprinkle cinnamon over the top.
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21
Allow milktart to cool down completely until mixture is set.
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22
Note1: To make the custard in the microwave heat the milk for about 8 minutes (in a 900w oven).
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23
Once the egg mixture has been added return to the microwave for about 6 minutes, stirring after each minute to prevent lumps forming and continue as per instructions.
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24
Note2: If you are using extra large eggs increase the amount of cornflour, otherwise the 'custard' will be less firm, but still delicious!
