pie is traditionally served at barbecues and get-togethers in South Africa. It
is similar to vanilla cream pie, but has a cookie-like crust and a double-cooked
vanilla custard filling. To save egg whites, freeze in extra ice cube trays,
then thaw as needed for recipes. Wash ice cube trays well before using again for ice.
½ cup cold butter
½ cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
3 tablespoons cold water
4 cups whole milk
4 large egg yolks
¾ cup sugar
⅓ cup cornstarch
3 tablespoons butter
1 teaspoon vanilla extract
Pinch ground nutmeg
Preheat the oven to 350°.
2. Pastry: In a large bowl, cut the cold butter into thin slices
with a serrated knife. Use a mixer to cream the butter and
sugar, then beat in egg.
3. Sift the flour, baking powder and salt into butter mixture;
beat on low speed to form soft crumbs. Sprinkle with cold
water and use a fork to form a soft dough.
4. Divide dough in half then press evenly into two 9-inch tart
pans with removable bases. Keep pressing as thin as possible,
crust will rise slightly.
5. Custard: In a large bowl, whisk milk, yolks, sugar and
cornstarch. Strain through a large sieve into a 3-quart
saucepan. Whisk constantly over medium heat until
thickened and large bubbles form on the surface.
6. Remove from heat and whisk in butter, vanilla, nutmeg and
salt. Pour half the custard into each prepared crust and
sprinkle with cinnamon sugar.
7. Bake in preheated 350° oven for 20 minutes. Refrigerate 2
hours, then remove tarts from pans by using a long sharp
knife to separate removable metal base from crust.
Makes 8 servings