South Africa - Melktert

My boyfriend is one happy South African after I finally made him a Melktert! Crisp buttery pastry filled with a soft set vanilla custard. Set just enough to hold its shape but soft and creamy with every bite.

Ingredients 

125g unsalted butter, chilled and cubed

50g sugar

225g plain flour

1 egg

30ml cold water 

Filling:

1lt whole milk

2 1/2 tbsp cornflour (20g)

200g sugar

3 eggs

Pinch salt

2 1/2 tbsp flour (20g)

1 tsp vanilla

40g butter 

Rub the butter into the sugar and flour until it resembles breadcrumbs. Add the egg and water. Mix until a dough is formed. Wrap in clingfilm and chill for 1 hour.

Lightly butter your tart tin and roll out the pastry on a floured surface. Press the rolled pastry into the corners of the tart shell and trim off any excess. Rest the tart for 20 mins in the freezer. 

Preheat your oven to 180C. Once rested, place a piece of baking parchment into the tart and fill it with rice or baking beans. Blind bake for 15-20 minutes. Removed beans and bake for a further 5-10 minutes until golden. Set aside to cool.

Filling: Boil milk and vanilla. Whisk together the eggs, sugar, salt, cornflour and flour in bowl. Pour a third of the hot milk into the eggs and whisk together. Pour this back into the saucepan and cook on medium heat until bubbling, whisking continuously. Once boiled for 2 minutes, add the butter and whisk to combine.

Pour the custard into the tart shell. Cover the surface with clingfilm and chill for 6 hours minimum (overnight is best.) Dust with cinnamon. Serve