Easy South African Fridge Milk Tart | Melktert

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1. 1Step 1: Preheat your oven to 170 °C (338 °F).
2. 2Step 2: Mix the flour, sugar, salt, and baking powder with a whisk to make sure they are evenly distributed.
3. 3Step 3: Cube the butter and rub it into the mix. Work quickly to avoid the butter from melting. The mix should look like a fine sandy texture.
4. 4Step 4: Whisk the egg and add it to the mix. Bring it together into a dough, then wrap it in plastic wrap or parchment, before chilling for 15 minutes in the fridge.
5. 5Step 5: Flour your workbench and roll out the pastry to about three credit cards thick (3 mm).
6. 6Step 6: Butter your baking dish and line the case, trimming any excess pastry. Move it to the fridge to chill before baking.
7. 7Step 7: Weigh down the pastry with pastry weights or parchment filled with rice. Blind bake for 12 minutes with the weights, then remove and bake for another 12 minutes until golden brown.
8. 8Step 8: Chill the pastry on a wire rack, or leave it in the baking form if you plan on serving it in its baking form.
9. 9Step 9: Add all the ingredients to a saucepan and whisk to combine.
10. 10Step 10: Cook slowly over medium-low heat and constantly whisk until it just starts to bubble and thicken.
11. 11Step 11: Pour the custard into your tart case while hot. Fill it to the brim and even out any creases that may form at the top.
12. 12Step 12: Sprinkle with cinnamon powder and refrigerate for at least 6 hours to fully set the custard. When ready, slice and serve as is.