Milk Tart

Method

Flour Base

1. Pre-heat oven to 350F (180C)
2. Melt the margerine
3. Mix the flour, sugar, pinch of salt and margerine together
4. Grease a pie dish
5. Press the mixture into the dish forming a pie base
6. Bake for about 10min
7. leave to cool

Biscuit Base (alternative)

1. Grease a pie dish in preparation
2. Crush biscuits finely
3. Melt some margerine
4. Mix biscuits and margerine to form a stiff mixture
5. Press the mixture into the pie dish to form a base
6. Place base into fridge to set

Filling (for 3 tarts)

1. Add 3 cups of milk and the margerine to a saucepan and heat
2. Separate the eggs
3. Beat the egg whites
4. Add the yolks to the whites and beat
5. Add the sugar to the eggs and beat
6. Mix the flour and cornflour with a little milk
7. Add the flour to the egg and sugar mix
8. Add all to the milk and stir it in
9. Heat again until the mixture thickens
10. Pour into the pastry case
11. Sprinkle with cinnamon and allow to cool before serving