Milchtorte

Directions

Base

1. In a bowl, mix the butter with the sugar until the sugar has dissolved.

2. Next add the egg, vanilla and baking powder and mix until incorporated.
3. Add the flour to the bowl and mix until the dough comes together. Then turn out onto a floured bench and knead with your hands for 2 minutes.
4. Between 2 pieces of paper, roll out to 0.5cm thick, then line a greased pie tin with the dough.
5. Place a piece of baking paper in the pie tin and add some pie weights. Bake at 180c for 15 minutes before removing the weights and placing back into the oven for another 12-15 minutes or until it’s cooked through and light golden brown.
6. Leave to cool before filling it.

Filling

1. In a large pot add the milk, vanilla, butter and sugar and place on medium heat.

2. In a bowl, add the eggs, corn flour and flour and whisk until smooth.
3. Add 1/3 of the hot milk to the bowl and mix in well. Once smooth, add the ingredients from the bowl to the pot with the rest of the leftover milk and mix over medium heat.
4. After cooking for 5-6 minutes it will start to thicken. Once it’s thick, add this to the cold pie base and sprinkle with cinnamon.
5. Place the pie into the fridge for at least 4 hours but overnight is better.
6. Slice and serve.