Biltong Tart

1. Pastry

Method

Sift the flour and salt together. Rub the butter into the flour mixture, using your fingertips. Mix the cream cheese in with a knife. Place the dough in the refrigerator to cool. Roll the dough out to about 3mm thickness. Place pastry in an un-greased pie tin about 200mm in diameter. Bake pastry shell for 15 minutes at 220 degrees C (450 degrees F.)

2. Filling

Method

Add the milk gradually and keep stirring until the sauce boils. Boil it for 3 minutes. Chop the mushrooms and sprinkle with lemon juice. Sauté the mushrooms and chopped onion in the 10g butter until brown. Add to the white sauce. Separate the eggs beat the egg yolks and add to the white sauce. Beat the egg whites until stiff and fold into mixture. Spoon into partially baked pastry shell and bake for 10 minutes at 200 degrees C (400 degrees F.) (8-10 servings)