INGREDIENTS
CRUST:
125 g Clover Springbok Butter / Margarine at room temperature
2 Cups of self raising flour
1 large egg
¾ cup of sugar
FILLING:
1 Liter of Clover fresh milk
16 tablespoons of sugar
1 teaspoon vanilla essence
4 eggs
4 tablespoons cake flour
4 tablespoons Maizena
Fine cinnamon
Method
CRUST:
Place the flour and butter in a bowl – rub the butter and flour together with your fingers until the mixture resembles bread crumbs.
Add the egg and sugar in a bowl and mix until the sugar has dissolved.
Slowly add the egg mixture to the flour and butter mixture and stir until it forms a soft dough.
Roll the dough out and place it in the 2 greased tartlet dishes. Set aside.
FILLING:
Pre-heat the oven to 180⁰C.
Place eggs, flour and Maizena in mixing bowl and whisk until smooth.
Heat milk, sugar and vanilla in a saucepan until it just starts bubbling.
Remove from the stove and add to the egg mixture stir until smooth and pour back into saucepan.
Put back on plate for 1 minute while stirring constantly.
Pour mixture into 2 tartlet pans.
Bake for 15 min.
Sprinkle with ground cinnamon and serve.
CLOVER INGREDIENTS USED IN THIS RECIPE
