Melktert (South Africa)

Preparation

1. 1

   Line a tart tin with the shortcrust pastry and blind-bake it for 15 minutes at 180°C, until lightly golden.

2. 2

   Heat the milk until nearly boiling.

3. 3

   Beat the eggs with the sugar and flour until smooth, then pour in the hot milk little by little, whisking constantly so the eggs do not cook.

4. 4

   Return everything to the pot and thicken over low heat for 5 minutes, stirring constantly, until you get a coating custard.

5. 5

   Pour the custard into the pre-baked tart shell, smooth the surface and dust generously with cinnamon.

6. 6

   Let cool then refrigerate for at least 2 hours before serving well chilled.