Ingredients

Method

• 1 roll ready-made shortcrust pastry
For the filling:
• 600 ml full-cream milk
• 2 cinnamon sticks
• 6 cardamom pods
• 90 g castor sugar
• 35 g cake flour
• 20 ml cornflour
• Pinch of salt
• 40 g butter
• 3 large eggs
• 5 ml vanilla essence
• Ground cinnamon or cinnamon sugar, to serve

Method

Ingredients

1. Grease a 15-cm pie tin. Unroll the pastry onto a lightly floured surface and roll out lightly so it is a little thinner. Cut out a circle to line the pie tin, and large enough to allow a little excess pastry to hang over the sides slightly. Place the pastry into the pie dish and prick the base a few times with a fork. Refrigerate for 30 minutes.

2. Preheat the air fryer to 160 °C. Put the pie tin into the basket and cook for 15-20 minutes or until the pastry is firm and a light golden colour. Remove from the air fryer and cool. Use a sharp serrated knife to trim off the excess pastry to leave a neat edge.

3. Filling: Heat the milk with the cinnamon sticks and cardamom pods. In a bowl, stir the sugar, flour, cornflour and a pinch of salt together and set aside. Bring the milk to the boil, then reduce the heat and add the sugar and flour mixture, whisking well to prevent lumps. Cook, stirring, for 10 minutes until thickened. Remove the cinnamon sticks and cardamom pods. Add the butter.

4. Whisk in the eggs and vanilla.

5. Pour the filling into the prepared crust and cook in the preheated air fryer at 160 °C for 25-30 minutes or until the filling is set, but still slightly wobbly. Set aside to cool.

6. Refrigerate until ready to serve. Serve sprinkled with cinnamon or cinnamon sugar.

This is an extract from the South African Air Fryer Cookbook by Louisa Holst published by Human & Rousseau and retailing for R320.

Find more air-fryer recipes here.