Milk Tart, Cape Malay Style

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INGREDIENTS

For the base you will need:

200ml castor sugar 30ml sunflower oil 250g butter 2 eggs 5ml vanilla essence 500ml cake flour, sifted 500ml self-raising flour, sifted For the filling you will need: 10 eggs 125ml sugar 1 litre milk 30ml custard powder 15ml cake flour 5ml sugar 10ml vanilla essence 5 drops almond essence (optional) 2 pieces stick cinnamon 3 cardamom pods (Elachi (cardomom)) 60ml butter 3ml 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. BACK TO RECIPE

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