Melktert

 Here's a traditional recipe for melktert, a South African milk tart:

Ingredients: - For the crust: - 1 ½ cups all-purpose flour - ½ cup unsalted butter, softened - ½ cup granulated sugar - 1 egg - For the filling: - 4 cups milk - 1 cinnamon stick - 1 teaspoon vanilla extract - ⅓ cup all-purpose flour - ⅓ cup cornstarch - ½ cup granulated sugar - 2 eggs - 1 tablespoon butter - Ground cinnamon, for dusting

Instructions: 1. Preheat your oven to 350°F (180°C). 2. In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the egg and mix well. Gradually add the flour and mix until a soft dough forms. 3. Press the dough into the bottom and sides of a greased tart pan, making sure it's evenly distributed. Use a fork to prick the bottom of the crust. 4. Bake the crust in preheated oven for about 15-20 minutes, or until it's lightly golden. Remove from oven and set aside to cool. 5. In a saucepan, heat the milk and cinnamon stick over medium heat until it just starts to simmer. Remove from heat and let it infuse for 15 minutes. Remove the cinnamon stick. 6. In a separate bowl, whisk together the flour, cornstarch, sugar, and eggs until well combined. 7. Gradually pour the milk into the egg mixture, whisking continuously to prevent lumps. 8. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens to a custard-like consistency. 9. Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated. 10. Pour the filling into the baked crust and smooth the top. 11. Sprinkle the top with ground cinnamon and let it cool for a few minutes. Then, refrigerate the tart for at least 2 hours, or until it is set. 12. Once chilled, remove the melktert from the tart pan, slice, and serve. Enjoy your homemade melktert!