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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
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.
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