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    Melktert

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    Melktert

    This traditional tart is Dutch in origin and very popular in South Africa. Its luxurious crème patissière filling enriched with butter makes this a comforting decadent treat.

    • Preparation time: 35 minutes, plus 45 minutes chilling
    • Cooking time: 40 minutes
    • Total time: 1 hour 15 minutes, plus 45 minutes chilling 60 minutes 60 minutes

    Serves: 10

    Ingredients

    • Filling
    • 4 Medium eggs, separated
    • 2 tbsp Plain flour
    • 400ml Double cream
    • 50g Unsalted butter
    • 1 Cinnamon stick
    • 1 Vanilla pod, split
    • 100g Caster sugar
    • 2 tbsp Cornflour
    • 1 tsp Vanilla extract
    • 2 tsp Ground cinnamon
    • 75g Soft brown sugar
    • Pastry
    • 75g Icing sugar
    • 2 Medium egg yolks
    • 200g Plain flour
    • 75g Unsalted butter
    • ½ tsp Vanilla extract

    Method

    1. For the pastry, blend the icing sugar, butter, yolks and vanilla in a food processor. Sift in the flour with a pinch of salt, then pulse. Add 2–3 tbsp cold water; blend until just combined. Form into a ball, flatten and chill for 30 minutes
    2. Roll out the pastry between 2 sheets of clingfilm. Remove the clingfilm and use the pastry to line a 20–22cm, loose-bottomed cake tin. Prick the base, then chill for 15 minutes.
    3. Preheat the oven to 190C/gas 5. Put the cream in a pan with the butter, cinnamon and vanilla pod and bring to a boil. Remove from the heat and infuse for 15 minutes.
    4. Meanwhile, line the pastry with paper and baking beans and bake for 10–12 minutes. Remove the paper and beans and return to the oven for a further 5 minutes.
    5. Whisk the egg yolks and caster sugar, then whisk in the flours. Strain the hot cream in and mix. Cook for 2–3 minutes in a pan over a medium heat, until thickened. Add the vanilla extract and cool. Whisk the egg whites into soft peaks; fold into the custard, then pour into the pastry case. Mix the cinnamon and brown sugar and sprinkle over. Bake for 20–25 minutes until set.

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