Baked Cape milk tart

"Melktert' is a staple working-class dessert in South Africa.

Ingredients

2 Tbsp	Butter (Main)
2 Tbsp	Granulated white sugar
1	Egg
¾ cup	Self raising flour
1 pinch	Salt

Filling

2 cups	Milk
2	Eggs, separated
½ cup	Sugar
¼ cup	Plain flour
¼ cup	Cornflour
1 pinch	Salt
2 Tbsp	Butter
1 tsp	Vanilla essence/extract
1 sprinkle	Ground cinnamon

Directions

1. Preheat oven to bake at 180C Whizz all the pastry ingredients together in a food processor until it clumps up as a dough Press it into lining a lightly greased 8 inch pie dish and then chill in the fridge while prepping the filling
2. Heat the milk in a medium pot but do NOT boil Beat egg yolks and sugar in a bowl until light and creamy, then add flour & cornflour & salt to a fairly thick texture Add some warm milk to the bowl and blend well until a bit thinner, then empty the whole bowl back into the pot Gradually bring it to the boil, whisking continually until it thickens to a custard-like paste Remove from the heat and blend in the vanilla and butter Beat the egg whites in a clean bowl until soft peaks form, then fold it all into the custard Pour the custardy filling into the chilled pastry case, then sprinkle the top with cinnamon Bake at 180C for 30 minutes