Microwave Milktart

Crust:

2 cups flour

1/2 cup sugar

1/2 cup butter(I used margarine as we did not have butter)

1 egg

1 tsp baking powder

pinch of salt

Put the oven on 170 Degrees Celsius.

Rub flour and butter together to form breadcrumbs.

Add the rest of the dry ingredients and add the beaten egg, mix well.

Spray and cook the tart dish and press the crust until whole tart dish is covered on the sides as well.

Place in the oven till the edges of the crust turn golden brown for about 10-15min.

After it is golden brown set aside to cool down.

Filling:

3 Eggs

3 and a 1/2 Cups Milk

For Setting:

1 Cup Milk

80ml Maize Cornflour also known as Maizena

80ml Castor Sugar

For Adding:

80ml Maize Cornflour also known as Maizena

80ml Flour

5ml Vanilla Essence

Topping:

Cinnamon sprinkled on top

Method:

Using an electric mixer add the three eggs.

Mix the three eggs very well so that there are no whites that you can see and that the eggs is blended very well.

Add the 3 and a 1/2 cups of milk to the mixed eggs and mix well.

There should be no lumps from the eggs.

In a microwave bowl add the 3 and a 1/2 cups of milk that is mixed with the eggs.

Place in the microwave for 5-10 minutes until the milk is steaming hot.

In a separate small jug add the 1 cup cold milk, with the 80ml maize cornflour and 80ml castor sugar.

Mix well so that there are no lumps.

Add the cold milk to the warm milk mixture while whisking.

Place in the microwave for 2-3 minutes and whisk in between for 30sec at a time.

Remove from the microwave and add the 80ml flour while whisking vigorously so that there are no lumps.

Add the last 80ml maize cornflour and also whisk vigorously so that there are no lumps.

Place back into the microwave and microwave for 2-3 minutes.

Whisk every 30 seconds until the mixture are thickening up and not runny.

Add the vanilla essence to the milk tart mixture and mix with the whisk.

Place the mixture on top of the crust in the tart dish.

Sprinkle some cinnamon over the milk tart.

Place in a preheated oven of 170 Degrees Celsius for 30 minutes till the crust turns brown.

Place the milktart on a cooling rack and let it cool down.

After it has cooled down place the milktart into the fridge for a hour or two and serve with some coffee or tea!

Serve & Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s