I love baking on a Sunday and yesterday was no exception.   As I had some egg whites left over from the custard I made for the Apple Strudel on Saturday night, I decided to make some meringues drizzled with chocolate.  I also made a South African favourite, Milk / Melk Tart...... Very quick and easy to make, although this is the first time I have made it using this recipe and I will definitely use this one again........ Recipe supplied by my Mom, makes 2 Milk Tarts.

Pastry

125g Butter or Margarine at room temperature
100g (125ml) Sugar
1 Egg beaten
275g (500ml) measured unsifted flour
10ml Baking Powder
Pinch Salt

Method
Preheat your oven to 200ºC and grease 2 1litre ovenproof pie dishes.

• Mix the butter or margarine and sugar together till light and fluffy.
• Add the beaten egg and mix well.
• Sift together the dry ingredients and mix into the egg mixutre to form a light dough.  Place in a bowl and let rest for 20 minutes.
• On a floured surface, roll the pastry out to cover your dishes (the pastry does break when you try lift it so be careful and you can add back the pieces that break, this type of dough allows you to do this). Line the bottom of your pie shell with greaseproof paper / baking paper and baking beads (this is referred to as baking blind with baking beads). 

Bake for 10 -12 minutes per shell till edges start to brown.

Filling

1 litre + 125ml Milk

25g (30ml) Butter or margarine

3 Eggs (2 eggs separated)

150g (200ml) Sugar

20g (40ml) Flour

20g (40ml) Cornflour

Pinch Salt

Cinnamon to taste

Method

• Bring 1 litre milk and butter to boil in large pot.
• Separate 2 of the eggs, set egg whites to one side.  Beat the remaining 125ml milk, the whole egg, 2 yolks, sugar, flour, cornflour and salt into a smooth paste. 
• When the milk/butter is at boiling point, pour some of the hot milk into the egg mixture and mix well.  Place the pot back on the stove and pour the warm egg mixture into the remaining hot milk, whisking all the time.  Bring to the boil and whisk till thick. 
• Beat the egg whites till soft peaks form.  Fold into the thicken mixture. Once fulll mixed, pour into the shells and sprinkle with as much / as little cinnamon as required. 
• Cool completely (till filling has set). 

Enjoy ......