Milk Tartlets

Base:

30g Soft margarine

8ml Caster sugar

8ml Oil

Pinch of salt

1/2 Egg

125ml Flour


Cream together the margarine and sugar.

Add the remaining ingredients, mixture must be moist not crumbly. (Add milk if needed to bind).

Press into base of muffin pans, all the way up the sides.

Prick the base with a fork and bake until golden brown.


Filling:

400ml Milk

50g Margarine or butter

Cinnamon stick

Heat the filling ingredients to body temperature.


Add:

25ml Flour

15ml Cornstarch

Pinch of salt


Strain the heated milk over the above and blend well.

Return the saucepan to stove and heat until it boils, stirring with a whisk/woodne spoon all the time.

Pour into baked pastry shells, sprinkle with cinnamon and serve very cold.