Logo

Lemon and bay leaf melktert -The Asian Age


Ingredients: Pastry; 100g butter * 100g castor sugar * 240g (2 cups) cake flour * 2,5ml (½ tsp) baking powder * 1 large egg * Filling

Instructions: To make the pastry, blend all the ingredients in a food processor until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for about 1 hour. 

* Preheat the oven to 180°C. * On a lightly floured surface, divide the pastry in half and roll out to 5mm in thickness. Line 2 x 20cm springform tart tins with the pastry and bake blind for 8 minutes. 

Remove the beansand cook for another 5-7 minutes. Remove from the oven and allow to cool. Reduce the oven temperature to 150°C. * For the filling, mix the egg yolks with the sugar, beat well and set aside. 

* In a saucepan, heat the milk, cream, vanilla, bay leaf, lemon zest and butter. Just before it boils, pour the mixture into the egg yolks, whisking continuously until combined. 

* Pour the mixture through a sieve into a large jug. * Place the tart tins on a baking tray on an oven shelf. Pour the custard mixture into the pastry cases - it is easier to fill the cases while they are in the oven. * Sprinkle with the nutmeg and bake until the middle wobbles but looks like set jelly, about 45 minutes.