Melk Tert

Melk Tert Recipe

Base:
200 g Bakers Tennis biscuits
1 tsp cinnamon powder  
150 g butter, melted  

Filling:
1 ¼ litres milk
3 eggs
1 cup sugar
2 ½ tbsp flour
2 ½ tbsp cornflour
Pinch of salt
1 tbsp butter
1 tsp vanilla essence
Ground cinnamon, to garnish

Method:
Place the Bakers Tennis biscuits into a food processor and blitz to a crumb.

Tip the crumb into a large bowl, and add the cinnamon powder and melted butter mix well.

Line the base and sides of a 22 cm cake tin with removable bottom with the crumb. Set aside to rest.

For the filling, place the milk in a saucepan and bring to a simmer.

In a large bowl, beat the eggs, then add the sugar, flour, cornflour and salt and mix well. Slowly pour over the hot milk, stirring well.

Return the mixture to the pot and stir with a wooden spoon over a medium heat for about 10 minutes until it thickens.

Add the butter, and vanilla essence and mix well.

Pour the filling into the set biscuit base and allow to cool before refrigerating.

Serve garnished with a dusting of ground cinnamon powder.

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