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From: sheilar@aipna.ed.ac.uk
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Milk Tart (Egg Custard Tart)
Summary: original subject was Re Egg Custard Tart
Keywords: recipe ovo-lacto
Message-ID: <1991Jan24.033417.19220@mthvax.cs.miami.edu>
Date: 23 Jan 91 15:17:16 GMT
Reply-To: sheilar@aipna.ed.ac.uk
Followup-To: rec.food.veg
Organization: Dept of AI, Edinburgh, UK
Lines: 28
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

This is in response to a request for a recipe for Egg Custard Tart - I
think this might do the job.  It is something that I know as

Milktart

Pastry : 
1 cup flour 
1 teaspoon baking powder 
1/2 egg (take 1 egg, beat it up a bit and then use half of this) 
2 oz butter 
1/4 cup sugar salt
Beat together butter & sugar.  Add egg, and then add in dry
ingredients.  You should get a crumbly mix.  Press this into a pie dish
and bake at 350F for 20 minutes.

Filling : 
1 1/2 eggs (you use the other half of the egg that contributed to the pastry)
1 1/4 tablespoons flour 
1 1/4 tablespoons corn flour 
2 1/4 cups milk 
1 tsp vanilla flavouring 
1 tsp butter 

Boil the milk.  Beat the egg and sugar.  Add the flour & corn flour to
the egg/sugar mixture and beat this together.  Add the milk and cook
till it thickens. (This works well in a microwave oven). Remove from
heat and add vanilla & butter.  Beat well, and pour into the baked
shell.  Sprinkle with cinnamon, and cool.  (This is best refrigerated.)