Cuisine:South African

Category:Baking and Sweet Recipes

Baking Time:± 45 minute

Source:Tossie Baker

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.

Crust

• 180 g cake flour
• 120 g butter
• 250 ml desiccated coconut
• 45 ml castor sugar
• 2 ml vanilla essence
• pinch of salt

Filling

• 500 ml milk
• 4 eggs, separated
• 30 ml corn flour
• 15 ml butter
• 30 ml sugar
• pinch of salt
• small stick of cinnamon
• cinnamon powder

Crust

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.

Filling

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).