Melktert

Melktert

(2 Melktert)

Kors:

  • 125 g margarien
  • 60 ml witsuiker
  • 1 eier
  • 500ml koekmeelblom
  • 10 ml bakpoeier
  • knypie sout

Vulsel:

  • 1,5 liter melk
  • 60ml (50g) margarien
  • 4 eiers
  • 250 ml witsuiker
  • 150 ml mielieblom
  • 125 ml koekmeelblom
  • knippie sout
  • 5 ml vanieljegeursel
  • kaneel

Metode:

  1. Smelt margarien oor lae hitte.
  2. Klop die witsuiker en eier vinnig daarby.
  3. Sif die koekmeelblom, bakpoeier ensout saam en meng dit met die eiermengsel.
  4. Druk die deeg met die vingers teen die wand en op die boom van twee tertborde, elk met ‘n volume van 1liter.
  5. Prik die korse en hou dit eenkant.
  6. Kook die melk en botter of margarien in ‘n dikboomkastrol.
  7. Klits die eiers en witsuiker baie goed saam tot liggeel en sponsagtig dik.
  8. Voeg die mielieblom, koekmeelblom, sout en vanieljegeursel by en klits dit verder totdat alles by die eiermengsel ingeklits en daar geen klontjies is nie.
  9. Klits ‘n bietjie van die kookmelkmengsel by die eiermengsel.
  10. Klits die eiermengsel nou by die res van die kookmelkmengsel.
  11. Plaas dit terug op die warm stoofplaat en roer dit vinnig totdat dit begin kook.
  12. Skakel die plaat af, sit die deksel op en laat die vulsel ‘n paar minute staan.
  13. Giet die warm vulsel in die rou korse.
  14. Sif kaneel oor.
  15. Bak die terte ongeveer 20 minute lank in voorverhitte oond by 180ºC totdat die korse gaar is.
  16. Sit dit louwarm of koud voor.

Translation

Milk Tart

(2 Milk Tarts)

Crust:

  • 125 g margarine
  • 60 ml white sugar
  • 1 egg
  • 500ml cake flour
  • 10 ml baking powder
  • pinch of salt

Filling:

  • 1.5 liters of milk
  • 60ml (50g) margarine
  • 4 eggs
  • 250 ml white sugar
  • 150 ml cornflour
  • 125 ml cake flour
  • pinch of salt
  • 5 ml of vanilla essence
  • cinnamon

Method:

  1. Melt margarine over low heat.
  2. Beat in the white sugar and egg quickly.
  3. Sift together the cake flour, baking powder and salt and mix it with the egg mixture.
  4. Press the dough with your fingers against the wall and on the top of two pie plates, each with a volume of 1 litre.
  5. Prick the crusts and set aside.
  6. Boil the milk and butter or margarine in a thick saucepan.
  7. Beat the eggs and white sugar together very well until light yellow and spongy thick.
  8. Add the cornstarch, cake flour, salt and vanilla essence and continue beating until everything is incorporated into the egg mixture and there are no lumps.
  9. Whisk a little of the cooking milk mixture into the egg mixture.
  10. Now whisk the egg mixture into the rest of the boiled milk mixture.
  11. Place it back on the hot stovetop and stir quickly until it begins to boil.
  12. Turn off the plate, put the lid on and let the filling stand for a few minutes.
  13. Pour the hot filling into the raw crusts.
  14. Sift over cinnamon.
  15. Bake the tarts for about 20 minutes in a preheated oven at 180ºC until the crusts are cooked.
  16. Serve it lukewarm or cold.

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