Post Toasties Tert

6-8 porsies

Kors:

• 750 ml fyngedrukte Post Toasties (graanvlokkies) – dit moet reeds fyngedruk wees voor jy dit afmeet
• 350 ml gesmelte botter
• 250 ml suiker
• 5 ml fyn kaneel

Metode vir Kors:

1. Meng al die bestanddele goed saam en gooi in ’n oondbak van sowat 25 x 25 cm.
2. Voer ook die kante met die korsmengsel uit.

Vulsel:

• 1 liter melk
• 60 ml meel
• 500 ml suiker
• 30 ml botter
• 4 eiers, geskei

Metode vir Vulsel:

1. Verhit oond tot 160 °C.
2. Gebruik bietjie van die melk om die meel in ’n dun pasta aan te maak.
3. Verhit res van die melk tot kookpunt.
4. Voeg meelpasta, suiker en botter by.
5. Roer aanhoudend.
6. Die vulsel raak soos ’n dun witsous.
7. Klits eiergele effens en voeg by wanneer die melkmengsel afgekoel het.
8. Klits eierwitte styf en vou in by melkmengsel.
9. Gooi in bak wat met die kors uitgevoer is.
10. Bak vir sowat 45 minute tot vulsel gestol is.

Translation

Post Toasties Tart

6-8 servings

Crust:

• 750ml crushed Post Toasties (cereal flakes) – this should already be crushed before you measure it
• 350 ml of melted butter
• 250 ml of sugar
• 5 ml fine cinnamon

Method for Crust:

1. Mix all the ingredients together well and pour into an oven dish of about 25 x 25 cm.
2. Also line the sides with the crust mixture.

Filling:

• 1 liter of milk
• 60 ml of flour
• 500 ml of sugar
• 30 ml of butter
• 4 eggs, separated

Method for Stuffing:

1. Heat oven to 160 °C.
2. Use some of the milk to make the flour into a thin paste.
3. Heat the rest of the milk to boiling point.
4. Add flour paste, sugar and butter.
5. Stir continuously.
6. The filling becomes like a thin white sauce.
7. Beat egg yolks slightly and add when the milk mixture has cooled.
8. Beat egg whites stiffly and fold into milk mixture.
9. Pour into bowl lined with the crust.
10. Bake for about 45 minutes until filling is set.