Dessert
Melktert
- Preparation time
- 2 h
- Servings
- 8 servings
Ingredients
- Flour — to buy250 g
- Butter — to buy125 g
- Sugar — to buy100 g
- Egg — to buy3
- Milk — to buy750 ml
- Cornstarch — to buy60 g
- Cinnamon — to buy1 c. à c.
- Noix de muscade — to buy1 pincée
Preparation
Make the pastry: rub the flour with the cold, diced butter until sandy, add 30 g of sugar and 1 egg, then quickly bring together into a ball without overworking it.
Wrap the dough in cling film and let it rest for 30 minutes in the fridge.
Roll out the dough to 3 mm thick, line a 24 cm tart tin, prick the base with a fork and blind-bake for 15 minutes at 180°C with baking beans.
Meanwhile, heat the milk in a saucepan with the cinnamon and a pinch of nutmeg until just simmering, then remove from the heat.
In a bowl, whisk the remaining 2 egg yolks with the rest of the sugar and the cornflour until pale.
Pour the hot milk in a thin stream over this mixture while whisking, then pour it all back into the saucepan and thicken over low heat for 5 minutes, stirring constantly, until you get a coating custard.
Pour the hot custard into the pre-baked tart shell, smooth the surface with a spatula and dust generously with cinnamon.
Let cool for 30 minutes at room temperature, then 1 hour in the fridge before unmoulding and serving well chilled.