Post Toastie tart

Sarie - - Contents -

TRADITIONALLY, THIS WAS THE STAPLE DESSERT AT MANY A SATURDAY BRAAI. THE CHILDREN LOVED IT BECAUSE THE SWEETER, THE BETTER, NATURALLY.

Makes 1 tart

CRUST

• 750 ml crus­hed Post To­as­ties (corn­fla­kes)

• 200 g (250 ml) su­gar

• 7,5 ml ground c­in­na­mon

• 375 ml mel­ted but­ter

Buy a lar­ge box of corn­fla­kes. Tip a­bout three-quar­ters of it in­to a lar­ge plas­tic bag. Keep the o­pe­ning tig­ht­ly clo­sed and then use a rol­ling pin to crush the corn­fla­kes. You’ll be a­ma­zed at how the vo­lu­me re­du­ces. Me­a­su­re 750 ml (3 cups) of crus­hed corn­fla­kes and empty them in­to a mix­ing bo­wl. Add the su­gar and c­in­na­mon and mix well. Add the mel­ted but­ter – don’t wor­ry if it seems like a lot. Spoon the mix­tu­re in­to a lar­ge o­ven­p­roof dish – a­bout 40 x 20 cm. Use your hands to flat­ten the mix­tu­re on­to the ba­se and si­des of the dish. Pla­ce in the frid­ge until nee­ded. Me­an­w­hi­le make the filling, as it also needs to cool com­ple­te­ly.

FILLING

• 35 g (60 ml) ca­ke flour

• 560 ml milk

• 400 g (500 ml) su­gar

• 30 ml but­ter

• 4 egg yolks, be­a­ten

• 4 egg whi­tes

Pla­ce the flour in a small bo­wl. Add a litt­le of the milk and mix until it forms a smooth pas­te. Set a­si­de. Pour the rest of the milk, su­gar and but­ter in­to a sau­ce­pan. He­at on the sto­vetop, stir­ring, until the su­gar has mel­ted. Add the flour pas­te. Lo­wer the he­at and s­tir the mix­tu­re con­ti­nu­ous­ly until it is very thick. Pour the mix­tu­re in­to a mix­ing bo­wl when it re­sem­bles cook­ed mie­lie­pap. Le­a­ve to cool com­ple­te­ly, but gi­ve it a s­tir e­very now and then to pre­vent a skin for­ming on the sur­fa­ce. He­at o­ven to 180 °C. When the filling is cold, add the egg yolks and mix well. Whisk the egg whi­tes until stiff and then fold in­to the mix­tu­re. Re­mo­ve the tart crust from the frid­ge and pour in the filling. Pla­ce in the hot o­ven and ba­ke for 10 mi­nu­tes. Lo­wer the o­ven tem­pe­ra­tu­re to 160 °C and ba­ke for a­not­her 50 mi­nu­tes until set. Re­mo­ve from the o­ven and ser­ve hot.

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