Milk tart, sprinkled with cinnamon, is a traditional South African specialty that’s best home made but is available at any bazaar cake table, home industry or supermarket.
15 ml butter
30 ml sugar
pinch of salt
small stick of
Cream butter and castor sugar, stir in vanilla essence and salt, add coconut and corn flour to the mixture, mix to a soft dough
Put mixture into a 22 cm tart pan and bake blind for 12 minutes at 200°C
Remove beans and bake for a further 7 minutes.
Put milk, cinnamon stick and salt in a saucepan and bring to the boil
Mix the corn flour with a little milk and slowly add to the boiling milk
Thoroughly mix egg yolks with sugar and slowly add to cooking mixture
Cook for a further 15 minutes, stirring continuously
Remove from heat and let it cool down
Mix egg whites until stiff and add to mixture
Fill crust with mixture once it has completely cooled down, sprinkle some coconut and cinnamon powder over the top.
In loving memory of my mother, gone since 1975 but not forgotten, the best baker in all ways, Tossie Baker neé Thuynsma (Elisabeth).
Cuisine: South African