b'MelktertTime 1.5 hr Milk tart, or melktert, traces its roots to the 17th century when Dutch settlers arrived in the Cape For the Crust of Good Hope, South Africa, bringing recipes for custard tarts like the Belgian mattentaart. Over 115g softened butter time, it evolved into a distinctly South African dessert with a lighter, milkier filling, influenced by 50g sugar local Cape Malay cuisine, and became a staple in Afrikaans households for teatime and celebrations.1 large free-range egg Over the weekend my son and I dove into making 250g all-purpose flour milk tart, turning the kitchen into a bit of a mess but a lot of fun. He got a kick out of measuring stuff and 1/ 2tsp baking powder figuring out fractions, and we teamed up on stirring the custard, chuckling through the lumps and spills. Pinch of salt Make the crustFor the Filling Preheat oven to 175C. Cream butter and sugar until light and fluffy. Beat in the egg. Sift in flour, baking 1 litre whole milk powder, and salt; mix to form a dough. Press into a 120ml heavy cream greased 9-inch pie dish, prick with a fork, and bake for 15-20 minutes until golden. Let cool.150g sugar Prepare the filling5 large free-range eggIn a saucepan, heat 4 cups of milk and the cream yolks (reserve whites foruntil just simmering. In a bowl, whisk sugar, egg optional meringue) yolks, cornstarch, and flour until smooth. Gradually add the hot milk mixture to the egg mix, whisking 20g cornstarch constantly to temper. Return everything to the saucepan over medium 15g all-purpose flour heat, stirring continuously until thickened (about 5-10 minutes-it should coat the back of a spoon). 1 tsp vanilla extract Remove from heat, stir in vanilla and butter until 28g butter melted.Pour filling into the cooled crust. Let cool slightly, then Ground cinnamon, forrefrigerate for at least 2 hours until set.dusting Dust generously with cinnamon before serving. Slice and enjoy!167'