Melktert

Ingredients

 * 500 grams puff pastry
 * 7 milligrams butter
 * 1 milligram salt
 * 1 stick cinnamon
 * 750 milliliters boiling milk
 * 10 milligrams custard powder
 * 15 milligrams corn flour
 * 15 milligrams cake flour
 * 25 milliliters cold milk
 * 125 milligrams sugar
 * 4 large eggs, separate out yolks
 * 2 milliliters almond extract
 * cinnamon sugar

Directions

 * 1) Line the bottoms and sides of 2 pie plates with the puff pastry and make a raised edge for each.
 * 2) To make the filling, add the butter, salt and cinnamon to the boiling milk.
 * 3) Mix the custard powder, cornflour and cake flour to a paste with the cold milk.
 * 4) Stir in a little of the milk mixture.
 * 5) Stir the custard mixture into the hot milk, add 50 ml of the sugar and bring to the boil, stirring continuously.
 * 6) Remove from the stove when it has thickened and discard the cinnamon.
 * 7) Beat the egg whites until stiff but not dry.
 * 8) Gradually beat in the remaining sugar.
 * 9) Beat the egg yolks lightly and stir in a little of the custard mixture.
 * 10) Stir the yolks into the custard mixture, then add the almond extract.
 * 11) Carefully fold in the egg whites.
 * 12) Pour the mixture into the pastry cases and bake at 200°C for approximately 10 minutes.
 * 13) Lower the temperature to 180°C and bake for a further 10 – 15 minutes, or until the filling has set.
 * 14) Cool slightly and sprinkle the tart with cinnamon sugar.