South African Milktart With an Easy Shortcrust Base Recipe

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South African Milktart With an Easy Shortcrust Base
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Ingredients
16
Count
Nutrition
617
Calories
Total time
60
Minutes
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Ingredients:

  • 125 g butter
  • 1 egg
  • 275 g flour
  • 2 ml salt
  • 1 liter milk , plus
  • 125 ml milk
  • 3 eggs
  • 30 g flour
  • 25 g butter
  • 150 g sugar
  • 30 g cornflour
  • 2 ml salt

Directions:

  1. Pre heat oven to 200 degrees celcius.
  2. Grease 2 pie plates with a volume of 1 litre each.
  3. TO MAKE THE BASE.
  4. Cream the butter and sugar.
  5. Add the egg and mix.
  6. Sift the flour baking powder and salt together.
  7. Mix the flour mixture with the egg mixture, using a 'cutting' motion with a firm spatula or spoon.
  8. If the mixture seems dry, use your hands to press it all together, but do not over handle - do not add any liquid! The mixture will come together!
  9. Break off pieces and use your fingers to press the dough into the base and sides of the pans to form the crust.
  10. Bake for 10 to 12 minutes until the sides start to brown lightly and remove from oven.
  11. TO MAKE THE FILLING.
  12. Heat the 1 litre of milk and butter to boiling point.
  13. Separate 2 of the eggs keeping the egg whites apart.Whisk the egg whites until sof peaks form.
  14. Mix the 125ml extra milk, 1 whole egg, 2 egg yolks, sugar, flour,cornflour and salt to a paste.
  15. Gradually add a little of the boiled milk to this mixture.
  16. Then add this mixture to the rest of the boiled milk and beat with a whisk to prevent lumps from forming.
  17. Bring this mixture to the boil stirring all the time until it thickens.
  18. Add vanilla essence and stir through.
  19. Fold the whisked egg whites into the hot custard.
  20. Pour this filling into the baked bases and sprinkle cinnamon over the top.
  21. Allow milktart to cool down completely until mixture is set.
  22. Note1: To make the custard in the microwave heat the milk for about 8 minutes (in a 900w oven).
  23. Once the egg mixture has been added return to the microwave for about 6 minutes, stirring after each minute to prevent lumps forming and continue as per instructions.
  24. Note2: If you are using extra large eggs increase the amount of cornflour, otherwise the 'custard' will be less firm, but still delicious!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 617.48 Kcal (2585 kJ)
Calories from fat 268.79 Kcal
% Daily Value*
Total Fat 29.87g 46%
Cholesterol 163.35mg 54%
Sodium 1087.26mg 45%
Potassium 318.24mg 7%
Total Carbs 80.89g 27%
Sugars 42.37g 169%
Dietary Fiber 4.06g 16%
Protein 8.9g 18%
Vitamin A 0.3mg 8%
Iron 2.8mg 16%
Calcium 227.7mg 23%
Amount Per 100 g
Calories 347.64 Kcal (1455 kJ)
Calories from fat 151.33 Kcal
% Daily Value*
Total Fat 16.81g 46%
Cholesterol 91.97mg 54%
Sodium 612.13mg 45%
Potassium 179.17mg 7%
Total Carbs 45.54g 27%
Sugars 23.85g 169%
Dietary Fiber 2.29g 16%
Protein 5.01g 18%
Vitamin A 0.1mg 8%
Iron 1.6mg 16%
Calcium 128.2mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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