Most popular as an accompaniment to morning or afternoon tea of coffee, Melktert dished with a selection of glacé fruits makes a classy dessert.

Melktert - Milk Tart

To make a tart for 6 you’ll need: 500g puff pastry, 3 jumbo eggs – separated, 50g flour, 3 Tbs cornflour, 50g sugar, 600ml milk, 1 cinnamon stick, 1 star anise, 4 cardomom seeds, 1 tsp vanilla paste, 15g butter.

Method: Preheat the oven to 230C.  Use the pastry to line a 25cm pie plate, build up an edge with the off cuts.  Using a pastry brush, paint the inside of the pie and place in the fridge until ready.  Mix together the flour, cornflour and all but 1Tbs of the sugar.  Add a little milk and stir into a paste until smooth.  Add the remaining milk, cinnamon, star anise, cardamom seeds and vanilla paste.  Return to the heat and bring to the boil stirring all the while.  Add the butter.  Beat the egg yolks and add a little of the hot moisture to them before adding back to the milk mixture.  Return to low heat for a minute or so stirring to cook the egg yolks.  Remove from the heat and allow to cool slightly. Meantime whisk the egg whites until stiff, add the remaining sugar and beat again.   Fold into the cooled custard and spoon into the pie plate.  Sprinkle lightly with ground cinnamon.  Bake in the middle of the oven for about 10 minutes.  Reduce the oven temperature to 180C in order that the filling can rise well and be cooked through.  When it is golden brown, turn off the oven and allow to stand for a further 5 minutes.  Allow to cool and serve with glacéfruits.

Serves 6