INGREDIENTS
INGREDIENTS FOR THE PASTRY:
2cups x flour
1 x egg
½cup x castor sugar
2tsp baking powder
125g Clover Springbok Unsalted Butter at room temperature
salt
INGREDIENTS FOR THE FILLING:
2cups x Clover Full Cream Fresh Milk
1tbs x Clover Mooirivier Salted butter
¼cup x sugar
1 x egg
30ml x cake flour
30ml x corn flour
5ml x vanilla paste
Method
- METHOD FOR THE PASTRY:
- Cream the butter and sugar until light and pale in colour. Add the egg and beat until well combined. Add the remaining ingredients and mix to form stiff dough.
- Press into a 20cm greased round pie dish or shallow cake tin, rounding off the edges.
Blind bake for 15minutes at 1800C, remove the blind baking beans and bake for another 5-10minutes until light brown.
METHOD FOR THE FILLING
- Bring the milk and butter to the boil and combine the remaining ingredients into a smooth paste. Remove the milk from the heat and slowly pour over the egg mixture while whisking to avoid any lumps or egg from cooking to quickly.
- Return to heat and stir until the mixture thickens, pour into the prepared pastry shell and sprinkle with cinnamon. Refrigerate until chilled and set!
CLOVER INGREDIENTS USED IN THIS RECIPE