This milk tart recipe is a real winner. It is a traditional South African tart that is very easy to prepare.

Equipment: Hart 200 mm J7 Pot
Prep time: 15 mins
Cooking time: 30 mins
Serves: 8 people

Ingredients

1 pkt frozen sweetened short crust pastry, thawed (400 g)

For the Filling:
4½ cups milk (1 125 ml)
3 eggs
1 cup sugar (200 g)
2½ tbsp cake wheat flour (38 ml)
2½ tbsp cornflour (38 ml)
Pinch of salt
1 tbsp butter (15 ml)
1 tsp vanilla essence (5 ml)
Ground cinnamon, for sprinkling

Method

1. Preheat oven to 180°C.
2. Lightly grease two 22 cm pie dishes.
3. Lightly roll out pastry and line dishes with pastry.
4. Cover pastry with wax paper.
5. Place dry beans/rice over paper as a weight.
6. Bake blind (without filling) in oven for 15 minutes.
7. Remove paper and beans/rice; and cook pastry for another 3 minutes, until golden.

For the Filling:

1. In a saucepan, bring milk to a gentle boil.
2. In a large bowl, using an electrical whisk, beat together eggs, sugar, cake wheat flour, cornflour and salt.
3. Slowly pour boiling milk into the mixture and whisk to mix.
4. Pour mixture into saucepan, return to stove and while stirring, cook for 10 to 12 minutes on a medium heat until mixture thickens.
5. Add butter and vanilla essence and mix through.
6. Divide and pour mixture into cooked pastry shells.
7. Place tarts in fridge to cool down and set (no need to bake).
8. Sprinkle with cinnamon and serve.