Crust: 2 cups flour, 1 cup butter or marg, 2 teaspoons Baking Powder, 2 Tbsp Castor Sugar. Rub butter or marg into into flour, BP and sugar Add 2 tsp white vinegar, 1 egg and pinch of salt.(Whisk vinegar, egg and salt together first) Rest in fridge for a hpur or more. Press into pieshells (enough pastry for 4) and bake blind for about 20 min.
Filling: 750ml full cream milk, 125ml milk. 200ml sugar, 12,5 ml butter, 2ml salt, 4 xtra large eggs,(seperated) 50ml flout, 50ml maizena. 5ml lemon of vanilla essence. Heat 750 ml milk, butter and suger to boiling point. Whisk egg yolk and add flour, maizena and the 125 ml milk. Add gradually to warm ilk mixture. Stir until it boils again...slowly. Cook for 2 min on low stirring all the time. Remove from the stove and let cool for a few min. Beat egg whites till stiff...not dry! Fold into the warm mixture as well as the essence. Pour into 2 shells. Sprinkle cinnamon over and let cool. YUMMY. I've accidently mistaken the rum essence for vanilla abd everybody said it was the best milktart thy has tasted!!