INGREDIENTS
The crust
- 125 g butter room temperature
- 125 ml sugar
- 1 egg
- 500 ml cake flour
- 10 ml baking powder
- Pinch of salt
Melktert filling
- 1 l + 125 ml full cream milk
- 25 g 30 ml butter
- 3 eggs
- 200 ml sugar
- 40 ml cake flour
- 40 ml cornflour
- Pinch of salt
- Cinnamon to taste
Method
Method for the crust
- Preheat the oven to 200 degrees Celsius and prepare two circular greased pie dishes
- Whisk the butter and sugar together. Add one egg to the mixture and mix.
- In a separate bowl, sift the cake flour, baking powder and salt together.
- Add flour mixture to the egg mixture and fold till a dough. You can use your hands if you wish, to ensure that the butter is fully mixed in.
- Halve the dough between the two dishes, and press firmly. You can make a little border around the dish so that the filling doesn’t overflow.
- Place both crusts into the oven, and bake for 10-12 minutes, or until the crust is browning. While the crusts bake, you can prepare filling.
Method for the filling
- In a large pot, heat up the 1 litre of milk and the butter, until boiling point.
- Separate two of the eggs, and keep the egg whites to the side.
- Whisk the 125 ml milk, the 1 full egg, 2 egg yolks, sugar, cake flour, cornflour and salt together.
- Whisk in a little of the heated milk, so that the eggs do not cook and curdle as soon as they join the rest.
- Slowly add this mixture to the hot milk, whisking all the while, to make sure no clumps form.
- Bring the filling to boiling point again, mixing continuously.
- Whip up the remaining egg whites (use an electric whisk if possible) until white peaks form. Fold this softly into the filling.
- Pour the filling into the baked crusts. Sprinkle cinnamon over the top to taste, and let the desserts cool and set before enjoying.
