Traditional Melktert - cooking recipe

Ingredients

PASTRY BASE
150 g cake flour
90 g raw brown sugar
90 g butter
1 large egg
FILLING
600 ml whole milk
1 cinnamon stick, whole
1 vanilla pod, split
60 ml raw honey (to taste)
1 1/2 tablespoons cake flour
1 1/2 tablespoons cornflour
30 g butter
2 large eggs

Preparation

METHOD.
First bake the pastry base, and allow it to cool. If the base is filled before it is cool, it will go soggy.
PASTRY BASE.
Mix the butter and sugar vigorously until it is light in colour. It does not have to be smooth, the grainy texture of the sugar helps the crust to be more like biscuit than cake.
Add the egg and beat well.
Add the flour and beat until well blended and smooth.
Press into a spring-form cake tin or loose-bottom tin, making sure that the pastry comes at least 4cms (1 1/2 inches) up the side of the tin.
Bake at 180degC for 25mins. Remove from oven and allow to cool.
FILLING.
Put the milk, cinnamon stick, vanilla pod and butter into a saucepan and scald. (bring almost to the boil before removing from the heat.) Turn off the heat and allow the saucepan to remain on the hot stove plate for the cinnamon and vanilla flavours to steep.
Meanwhile, put the honey (or sugar) and eggs into a bowl and whisk vigorously, adding small amounts of the flours until you have a smooth and well-blended consistency.
Strain the hot milk, and pour onto the sugar and egg mixture while beating until all the ingredients are well blended.
Return to the saucepan, and simmer over a low heat, stirring constantly with a wooden spoon or wire whisk until the mixture is thick and creamy, taking care that it does not stick to the bottom of the saucepan.
Pour the mixture into the prepared and cooled pastry case, (which should still be in the tin), sprinkle lightly with ground cinnamon, and refrigerate until cold and set.