Another South African Traditional type of dish, this is a more modernised version of first making a blind cooked crust, then filling the shell and then baked them together. It has become quite popular even in the camps of tradionalism, where it must be pure, to be South African.

The milk tart in its original form has its origins from the Dutch settlers of our country.

What started off as a halfway station for ships plying there trade in the East Indies. This has now become South Africa. Our country was born in 1652 when Jan Van Reebeck first formed an outpost in what is now known as Cape Town for the Dutch East Indian Company.

Ingredients

For a 2 medium sized tarts

30ml (2 desert spoon) butter or margarine

3 extra large eggs

125ml (½ cup) sugar

1L (4 cups) milk

250ml (2 cups) cake flour

5ml (1 teaspoon) baking powder

2ml (½ teaspoon) ground cinnamon

1 pinch salt

Method

Set the oven to 180 degrees Celsius

Grease two pie dishes with a diameter of 22 cm with butter or margarine

Slowly melt the butter on a very low heat on the stove

Sift the flour, baking powder and cinnamon into a bowl

Separate the eggs and place the egg whites in a separate bowl

Place the yolks in a large bowl and beat them well

Add the butter or margarine to the bowl

Add the sugar and mix well with an egg beater or wooden spoon while adding 1 cup of milk to the mix, blend well

Add this mixture to the flour and mix well while adding the remanding 3 cups milk a little at a time, until all the milk has blended with the flour and is nice and smooth

Beat the egg whites until nice and stiff and fold it in with the other mixture

Divide the mixture evenly into the two greased pie or tart dishes

Place them into the middle of the preheated oven and cook for 30 minutes or until it is firm and cooked in the middle

Remove from the oven and let it cool down

Sprinkle a light coat of cinnamon over the top of the tart once cooled and serve