Little Homemade Milk Tarts

Makes 10 Preparation time: 20 minutes Baking time: 30 minutes

Base: 50 g butter or margarine, softened 30 ml sugar 1 extra-large egg 200 ml (110 g) Snowflake self-raising wheat flour 1 ml salt

Filling: 2 extra-large eggs 125 ml (100 g) sugar 125 ml (70 g) Snowflake cake wheat flour 1 ml salt 500 ml milk 30 ml butter or margarine 5 ml vanilla essence ground cinnamon sugar for sprinkling

1. Base: Cream butter and sugar together. Add egg and beat well until light and creamy. Sift flour and salt together. Add dry ingredients to egg mixture and mix well to a form a soft pastry. 2. Line 10 hollows of a greased 12 cup muffin pan with pastry. Refrigerate for about 10 minutes.

3. Filling: Beat eggs and sugar together. Sift flour and salt together.

4. Heat milk in a medium, heavy-based saucepan. Add some of the heated milk to the flour mixture and whisk to a smooth, thick paste. 5. Add back into saucepan together with egg mixture, and bring to the boil, stirring constantly, until thickened. Remove from heat. Add butter and essence. Leave to cool for a few minutes. 6. Spoon mixture into bases and bake in a preheated oven at 180 °C for 25 – 30 minutes. Leave to cool for a few minutes in pan before turning out onto a wire rack to cool further. Sprinkle with cinnamon sugar.

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