Melktert

Ingredients

Quantities for 10 servings.

• 250 g Flour for the base
• 125 g Butter
• 200 g Sugar
• 3 piece Eggs
• 1 l Milk
• 40 g Cornflour
• 40 g Flour for the filling
• 1 piece Cinnamon stick
• 2 tsp Ground cinnamon
• 1 tsp Vanilla
• 1 pinch Salt

Method

1. Rub the flour with the cold butter, a spoon of sugar and an egg into a dough and chill it half an hour.
2. Line a tin with the pastry and blind-bake it at 180 °C for fifteen minutes, to a pale gold.
3. Heat the milk with the cinnamon stick until hot and leave it to infuse ten minutes.
4. Whisk the remaining eggs with the sugar, flour, cornflour, vanilla and salt until smooth.
5. Pour in the hot milk in a thin stream, whisking constantly, and return it to the heat.
6. Cook over medium heat for eight minutes, until the filling thickens to the body of double cream.
7. Pour the filling into the base, chill it three hours and dust it with ground cinnamon before serving.