South African Melktert with Cinnamon Custard in Shortcrust

What you need

• 160 g (1 1/4 cups) all-purpose flour, for the pastry, plus extra for rolling
• 50 g (1/4 cup) sugar, for the pastry
• 1 pinch salt
• 100 g (7 tbsp) butter, cold, cubed, for the pastry
• 1 egg yolk, for the pastry
• 500 ml (2 cups) whole milk
• 15 g (1 tbsp) butter, for the custard
• 2 large eggs, for the custard
• 100 g (1/2 cup) sugar, for the custard
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• 1 tbsp all-purpose flour, for the custard
• 1 tsp ground cinnamon

Method

Restated from the original video

1. 1

   Rub the cold butter cubes into the flour, sugar and salt with your fingertips, or pulse in a food processor, until the mixture looks like fine crumbs.

2. 2

   Add the yolk and mix until the dough clumps together. If it stays crumbly, add cold water 1 tsp at a time.

3. 3

   Press the dough into a disc, wrap it and chill 30 min.

4. 4

   Roll the dough out on a floured surface to about 3 mm (1/8 in) thick and line a greased 23 cm (9 in) tart pan with a removable base. Press it into the corners, trim the edge and prick the base with a fork. Chill 15 min while the oven heats.

5. 5

   Heat the oven to 190 °C (375 °F). Line the shell with parchment, fill it with baking weights and bake 12 min.

6. 6

   Lift out the paper and weights and bake 10-12 min more, until the shell is pale gold, dry and firm. Do not let it brown deeply, or it shrinks. Cool completely.

7. 7

   For the custard, whisk the eggs, 100 g sugar, vanilla, cornstarch and 1 tbsp flour in a bowl into a smooth paste.

8. 8

   Put the milk and the custard butter in a saucepan and warm gently, stirring, until the butter melts and steam rises. Do not let it simmer.

9. 9

   Whisk a ladleful of hot milk into the egg paste. Repeat 3-4 times, then whisk in all the remaining milk.

10. 10

    Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, 4-6 min, until it thickens like pourable custard and coats the back of a spoon.

11. 11

    Strain the custard through a sieve into the baked shell and dust the top with cinnamon.

12. 12

    Cool 30 min at room temperature, then chill at least 4 h, or overnight, until the filling is set. Slice cold.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.