Melktert Milk Cake

No family celebration without Melktert. It was brought by Dutch settlers and is one of the most popular desserts. It is served with coffee or as a dessert 1. Knead 125 g butter in pieces, 250 g flour, powdered sugar, 1 egg, 1 pinch of salt and lemon zest until smooth. Leave to cool for approx. 30 min.

Grease tart pan 26 cm ø, with removable bottom. Roll out the dough on a little flour to about 30 cm dia. spread it out and press the edges smooth. Prick the bottom a few times.

Bake in the heated oven (electric oven: 175 °C /fan: 150 °C /gas: level 2) for about 20 minutes. Cool and remove from the pan.

3. Stir through 2 eggs, 2 lightly heaped tbsp. flour and cornstarch. Bring milk and sugar to a boil, remove from heat and stir in egg-flour mixture until hearty. Bring to a boil again and gently bubble for about 5 min, stirring throughout. Remove from the kitchen stove. Stir in 1 tbsp butter and flavoring. Spread through a fine sieve if necessary. Pour onto the base, dust with cinnamon. Allow to cool, then refrigerate for at least 5 hours. Serve the tart with fruit and mint. Drink: coffee and Amarula.

Baking time about 20 min.

Cooling time at least 7 hours

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