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My Mothers Milk Tart
In loving memory of my mother, gone since 1975 but not forgotten, the best baker in all ways, Tossie Baker neé Thuynsma (Elisabeth). Milk tart, sprinkled with cinnamon, is a South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs - best home made but is available at any bazaar cake table, home industry or supermarket.
Prep Time: 00:10
Cook Time: 00:35
180 g cake flour
120 g butter
45 ml castor sugar
2 ml vanilla essence
pinch of salt
500 ml milk
4 eggs, separated
30 ml corn flour
15 ml butter
30 ml sugar
pinch of salt
Small stick of cinnamon
1Cream butter and castor sugar, stir in vanilla essence and salt, add corn flour to the mixture, mix to a soft dough
2Put mixture into a 22 cm tart pan and bake blind for 12 minutes at 200°C
3Remove beans and bake for a further 7 minutes.
4Put milk, cinnamon stick and salt in a saucepan and bring to the boil
5Mix the corn flour with a little milk and slowly add to the boiling milk
6Thoroughly mix egg yolks with sugar and slowly add to cooking mixture
7Cook for a further 15 minutes, stirring continuously
8Remove from heat and let it cool down
9Mix egg whites until stiff and add to mixture
10Fill crust with mixture once it has completely cooled down, sprinkle some cinnamon powder over the top.
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