The Classical South African Melktert (Milk Tart) .... a recipe by the Bard of Bat Yam(#BardOfBatYam), Poet Laureate of Zion ( #PoetLaureateOf Zion) and Stephen Darori

Melktert /ˈmɛlktɛt/, Afrikaans for "milk tart", is a South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. The ratio of milk to egg is higher than in a traditional Portuguese custard tart (Pastel de nata) or Chinese egg tart (dan ta), in which both was influenced by the Portuguese, resulting in a lighter texture and a stronger milk flavour. Some recipes require the custard to be baked in the crust, and others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over its surface. The milk used for the custard can also be infused with a cinnamon stick before preparation.

Melktert is described as a dessert that shows distinctive Dutch traits.

Ingredients 
3 tablespoons butter, melted
1 cup white sugar
3 egg yolks
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
4 cups milk
3 egg white
1 tablespoon cinnamon sugar
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Prep30 m
Cook40 m
Ready In1 h 10 m

Method 

1. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
2. In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
3. Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.