Milk Tart
(or MELKTERT as it is called in Afrikaans) dates as far back as the 17th century, when many Cape Malay cooks changed the basic Dutch custard pie by adding different flavourings, such as nutmeg and cinnamon.

Ingredients:

Pastry:
125g butter
210g caster sugar
5ml vanilla essence
1 egg, beaten
140g cake flour
140g self raising flour
10ml sunflower oil
a pinch of salt

Filling:
1L milk
10 large eggs
250g sugar
15ml cake flour,mixed to a paste
with 30ml water
2.5ml ground cardamom

Decoration:
ground cinnamon

The Pastry: Cream the butter and sugar, then add the vanilla essence. Add the egg, then gradually add the flours, oil and salt and work lightly to form a soft pliable dough. Set aside in the refrigerator.

The Filling: In a saucepan, slowly bring the milk to the boil. Meanwhile, beat together the eggs and sugar. Remove the milk form the heat and pour it slowly into the egg and sugar mixture, stirring constantly. Continue stirring and add the flour paste. Set aside.

To Assemble: Lightly grease a heavy based oven-proof dish with butter. Roll out the pastry on a floured surface, then line the dish with it. Pour in the filling. Sprinkle with ground cardomom. Bake on the bottom shelf of a preheated oven at 200C for 40 minutes.

To Plate: Dust with cinnamon and enjoy as a dessert or as a cake with coffee.

*******

Our Suppliers:

MEAT, POULTRY & GAME FROM GRAHAM LODERS OF YEOVIL , SOMERSET

FINE SOMERSET CHEESE, MILK & CREAMS FROM DAIRY CREST OF YEOVIL, SOMERSET

ICE CREAMS FROM LOVINGTONS ICE CREAM OF LOVINGTON, SOMERSET

FISH & SEAFOOD FROM SAMWAYS OF BRIDPORT, DORSET

FRUIT & VEGETABLES FROM CHALMERS BROS OF WELLS, SOMERSET

FINE WINES, PORTS & CHAMPAGNES FROM THE GENERAL WINE CO. OF LIPHOOK, HAMPSHIRE

SPECIALIST SOUTH AFRICAN MEATS & DELICACIES FROM DONALD DODSON OF LISS, HAMPSHIRE