Melktert I

Prepare the pastry crust by combining flour, baking powder, a pinch of salt, sugar, and cold butter, rubbing the butter into the dry ingredients until the mixture resembles fine breadcrumbs. Add egg yolks and mix until a soft dough forms, then press it evenly into a greased tart pan.

Blind bake the pastry shell in a preheated oven at 180°C (350°F) by lining it with parchment paper and filling with baking weights or dried beans. Bake until the edges are lightly golden.

Remove the baking weights and parchment, then return the shell to the oven for a few more minutes until the base is dry and just set. Remove from the oven and allow to cool slightly.

In a medium saucepan, heat the milk over medium heat until it is just below boiling. In a separate bowl, whisk together the sugar, flour, and corn starch until well combined.

Gradually ladle some of the hot milk into the flour and sugar mixture, whisking constantly to prevent lumps, then pour this mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring continuously, until the custard thickens.

Remove the custard from the heat and stir in the butter until fully melted and incorporated. Allow the mixture to cool slightly, then stir in the egg yolks one at a time.

In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the custard mixture to create a lighter filling.

Pour the custard filling into the prepared pastry shell and bake at 180°C (350°F) until the filling is just set with a slight wobble in the centre. Remove from the oven, cool completely, and dust generously with ground cinnamon before serving.