A South African lip-smacking treat
125 g pure butter
Half cup (125 ml) castor sugar
One Small egg
One cup cake flour (250 ml)
One cup self-raising flour
1 liter milk
1 cup sugar
Combine filling ingredients in a pot and bring to boil.
Put the plate off and close the pot, then allow to cool with the lid closed.
When cool whisk in 9 XL eggs 1 at a time.
Pour mixture through a tea strainer.
Sprinkle fine elachi (Cardamon) over milk tart
Bake for ± one hour on 180C
☆ Roll your biscuit dough between 2 plastic sheets and line out the pyrex dish.
Refrigerate to harden.
Add your milk mixture and bake. Enjoy 🍶🍶🍶
Prepared, tried and tested Feriel Sonday