INGREDIENTS
CRUST
60 ml (4 tbsp) CLOVER Mooi River butter, soft
60 ml (4 tbsp) sugar
2 extra large eggs
500 ml (2 cups) cake flour
10 ml (2 tsp) baking powder
pinch of salt
CUSTARD FILLING
35 ml (7 tsp) gelatin powder
90 ml (6 tbsp) CLOVER full cream milk
1,5 litre (6 cups) CLOVER Classic custard
385 g (1 can) CLOVER condensed milk
pinch of salt
Method
Preheat the oven to 180 °C.
CRUST
Mix the butter, sugar and eggs together well.
Sift the flour, baking powder and salt together, add to the butter mixture and form a dough.
Place the dough in a plastic bag and place in the fridge for 20 minutes until it is cold.
Roll out the dough onto a flour-strewn surface until it is paper-thin.
Use a round object with a diameter of about 22 cm and cut five circles in the dough. Place these on baking trays lined with baking paper.
Place the dough circles back in the fridge for 15 minutes. This prevents them from shrinking when they are baked.
Bake for 12 to 15 minutes, or until the crusts are light golden brown.
Let the crusts cool completely.
CUSTARD FILLING
Sprinkle the gelatin onto the milk and set aside for about 5 minutes. Melt the sponged gelatin in the microwave for a few seconds. It must be clear, but must not boil.
Heat 250 ml (1 cup) of the custard and stir the dissolved gelatin into it.
Add the rest of the custard, condensed milk and salt to the hot custard mixture and stir.
Store in the fridge until needed. Stir the custard well before using it.
SERVING SUGGESTION
Place the first crust on a suitable serving platter. Spoon a little more than 250 ml (1 cup) of the filling onto it, and repeat until all the crusts and the fillings have been used.
Place in the fridge until it is served.
CLOVER INGREDIENTS USED IN THIS RECIPE