Milk Tart / Melktert / Flan Pâtissier

Essentially, this is a custard tart. The South African tart is made with a custard filled into a pastry, cooled and eaten. The French Flan Pâtissier takes the same tart, often with puff pastry, and you bake it for an hour in a moderate oven. Both are good.

Amy's Milk Tart

Pastry can be a short crust or puff pastry.

Filling:

2 and 1/4 cups Milk - bring to boil, then turn off.

Beat 2 eggs,

Add 1 and 1/4 tablespoons Mazina and 2 and 1/4 tablespoons of flour,

Add 1/2 cup sugar and a pinch of salt.

Combine with the warm milk. Stir until smooth.

Take off stove and add 1 desert spoon butter and 1/2 teaspoon vanilla essence.

Whisk if needed. Fill the pastry, and refrigerate. Make the day before you need it.

Note: you can powder cinnamon and or a little ground nutmeg on to the top.

Above, Nicola chatting to Amy Hogarth at Granny Bess's funeral in 2001. Amy was a Parkview Scouts master along with Granny Bess.

Left, Amy's recipe written out by Granny Bess.