Milk Tart

Milk tart dates back to as far back as the 17th century, when Cape Malay cooks changed the basic Dutch custard pie by adding different flavourings such as nutmeg and cinnamon.  Personally, I think it's much better!

Serves between 10 and 12

Ingredients
6 tablespoons (75ml) sugar
2 tablespoons (30ml) cake flour
2 tablespoons (30ml) cornflour
3 cups (750ml) full cream milk
1 teaspoon naartjie peel, or a few sticks of cinnamon
2 tablespoons (45ml) butter
4 egg yolks
4 egg whites (optional)
1ml salt
Puff pastry
Ground cinnamon

Method
1.  Mix the sugar, flour and cornflour to a paste with a little of the milk.
2.  Scald (heat gently - do not allow to boil) the milk with the cinnamon sticks or naartjie peel.
3.  Remove from the heat and add the cornflour mixture.
4.  Return to the heat and cook for 15 minutes, stirring continuously, until thick and smooth.
5.  Remove from the heat and stir in the butter.
6.  When cool, add the egg yolks one at a time, mixing well after each.  Then add the salt.
7.  If using egg whites, whisk until soft peak and fold gently into the custard.
8.  Line two 20cm tart plates with the puff pastry.  Pour in the mixture.
9.  Bake for 20 minutes with good heat at the lower part of the oven.
10. Reduce the heat for the last 10 minutes.
11. Sprinkle with ground cinnamon (optional) just before serving.