Milk Tart, Cape Malay Style

CREDITS

Recipe from: Faldelah Williams' recipe book

INGREDIENTS

For the base you will need:
200ml castor sugar30ml sunflower oil250g butter2 eggs5ml vanilla essence500ml cake flour, sifted500ml self-raising flour, sifted

For the filling you will need:
10 eggs125ml sugar1 litre milk30ml custard powder15ml cake flour5ml sugar10ml vanilla essence5 drops almond essence (optional)2 pieces stick cinnamon3 cardamom pods (Elachi (cardomom))60ml butter3ml ground cinnamon

METHOD

For the base:
Beat sugar, oil & butter in a large bowl till light & fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla essence until well blended. Mix in flours until you have a soft dough. Using two thirds of the dough, press into rectangular oven dish including sides. Allow to rest in the fridge until the filling is ready.
Preheat the oven to 160 C.
For the filling: Beat eggs & sugar in a very large bowl till thick & well blended, set aside. Mix 50ml milk with the custard powder, flour & 5ml sugar. Heat the rest of the milk in a saucepan until it reaches boiling point, remove from heat. Stir in custard mixture and mix well. Slowly pour milk mixture into eggs, while beating continuously. Add vanilla essence, almond essence (if using), cardamom pods & stick cinnamon & mix well. Pour filling into prepared biscuit crust, dot with 60 ml butter & sprinkle with 3ml ground cinnamon. Bake for 35-45 minutes until set.

INFO & TIPS

You'll probably only use half of the biscuit dough for the base.
If you don't like almond essence, you can omit it.

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