As a young girl I remember my Grandmother making milk tarts each Sunday.
The cinnamon topping would waft through the air as we impatiently waited for the melt in your mouth tarts to cool.
She always used a no bake recipe, which I must admit I have only tried to make once.
INGREDIENTS
PASTRY
2 cups flour
1 egg
½ cup sugar
2 teaspoons baking powder
125 g butter
pinch of salt
FILLING
4 ½ cups milk
3 tablespoons cornflour/ maizena
1 cup sugar
3 eggs
pinch of salt
3 tablespoons cake flour
1 teaspoon vanilla essence
15 ml butter
INSTRUCTIONS
PASTRY
Cream butter and sugar together and add in the egg mixing well.
Add all the other ingredients to make a stiff dough.
Press into round cake pie dishes.
Bake blind for 15 minutes at 180°C.
FILLING
Bring milk to a boil.
Whisk eggs well and add in the sugar, cake flour, cornflour/ maizena and salt.
Mix well.
Pour boiling milk into the mixture and stir well.
Return to stove and stir for 10-12 minutes on medium heat until the mixture thickens.
Add butter and vanilla essence and mix well. Pour milk into cooked shell.
Allow to cool and set in the fridge.
Sprinkle with cinnamon.
Happy baking
