For all those wanting to collect a variety of excellent recipes, good enough to serve to the Queen. Please enter your recipe here. To all those who consider themselves to be VERY good cooks!...
BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaMay 27, 2012
South African Melktert (Milk Tart) This is my own creation
120 ml cornflour (maizena) can be substituted for 240 ml Cake flour. This recipe has the perfect balance.. This is my own creation. The less firm the milk tart is, the less air it will hold. You may use the first method if you have time & want to get the maximum air into your mixture / or you may use the lazy boned 2nd / last method which is the quickest method, but beat as much air into the mixture as you possibly can.
I have made this with salted butter which is my 1st choice, but you may use any hard / medium margarine with the texture of butter.
Prep Time: 30 Min
Cook Time: 25 - 30 Min
Ready In: 1 Hr 10 Min
Servings: Makes 2 very generous milk tarts, each tart yielding 8 servings
Ingredients: Pastry crust:
6 Tablespoons / 90 ml butter or use a hard margarine (May also economise by using ½ & ½)
2 Tablespoon castor sugar
180 ml Cake Flour (use your set of measuring spoons)
Generous pinch salt
Sift together flour, castor sugar & salt. Rub in butter till it forms crumbs. Knead dough to form a ball. Place each ball into centre of both 23cm diameter tart foil pie or baking dishes. Press out pastry making sure you press well to thin out around corner edges. Trim/neaten edges & Bake at 180 degrees Celcius for 8 - 10 minutes if you want a soft pastry & 10 - 12 minutes for a crispier shortbread one. Remove from oven.
Ingredients: My Filling
1, 810 ml milk
6 – 8 cinnamon sticks (Use piece stocking & elastic to enclose sticks, then bash)
360 ml cake flour
5 large eggs, separated
250 ml castor sugar (I grind up normal table sugar into castor in blender –cheaper!)
10ml baking powder
60 ml vanilla essence
Large pinch salt
75ml butter or margarine, with the hardness of butter (A hard Med Spread will do)
300ml castor sugar (I grind the usual table sugar into castor in blender –cheaper!)
10 – 15 ml sugar ground up with 1 cinnamon roll (In your coffee grinder / blender to taste)
YOU WILL NEED:
1.) 2 stainless steel bowls (If not 1 will do for the egg whites & it must be a grease free clean stainless steel bowl)
2.) I small bowl for the egg yolks
3.) 1 teacup for the vanilla essence baking powder mixture
· 2 large bowls (Microwave plastic will do fine) / 2 pots if doing it on stove.
· Sieve
· Spatula
· Set of measuring cups & spoons
· 2 pre-baked foil tart pastry cases
· Electric beater
· Small bit of stocking & elastic to form little pouch for bashed cinnamon sticks(Optional)
· Coffee grinder / blender if don’t have just use powdered cinnamon (here in South Africa it has become a too adulterated yucky stuff! So best use the real thing!)
Milk Tart .. My favorite recipe (Melktert) A South African favorite! (Part 1) (1)
120 ml cornflour (maizena) can be substituted for 240 ml Cake flour. This recipe has the perfect balance.. This is my own creation. The less firm the milk tart is, the less air it will hold. You may use the first method if you have time & want to get the maximum air into your mixture / or you may use the lazy boned 2nd / last method which is the quickest method, but beat as much air into the mixture as you possibly can.
I have made this with salted butter which is my 1st choice, but you may use any hard / medium margarine with the texture of butter.
Prep Time: 30 Min
Cook Time: 25 - 30 Min
Ready In: 1 Hr 10 Min
Servings: Makes 2 very generous milk tarts, each tart yielding 8 servings
Ingredients: Pastry crust:
6 Tablespoons / 90 ml butter or use a hard margarine (May also economise by using ½ & ½)
2 Tablespoon castor sugar
180 ml Cake Flour (use your set of measuring spoons)
Generous pinch salt
Sift together flour, castor sugar & salt. Rub in butter till it forms crumbs. Knead dough to form a ball. Place each ball into centre of both 23cm diameter tart foil pie or baking dishes. Press out pastry making sure you press well to thin out around corner edges. Trim/neaten edges & Bake at 180 degrees Celcius for 8 - 10 minutes if you want a soft pastry & 10 - 12 minutes for a crispier shortbread one. Remove from oven.
Ingredients: My Filling
1, 810 ml milk
6 – 8 cinnamon sticks (Use piece stocking & elastic to enclose sticks, then bash)
360 ml cake flour
5 large eggs, separated
250 ml castor sugar (I grind up normal table sugar into castor in blender –cheaper!)
10ml baking powder
60 ml vanilla essence
Large pinch salt
75ml butter or margarine, with the hardness of butter (A hard Med Spread will do)
300ml castor sugar (I grind the usual table sugar into castor in blender –cheaper!)
10 – 15 ml sugar ground up with 1 cinnamon roll (In your coffee grinder / blender to taste)
YOU WILL NEED:
1.) 2 stainless steel bowls (If not 1 will do for the egg whites & it must be a grease free clean stainless steel bowl)
2.) I small bowl for the egg yolks
3.) 1 teacup for the vanilla essence baking powder mixture
· 2 large bowls (Microwave plastic will do fine) / 2 pots if doing it on stove.
· Sieve
· Spatula
· Set of measuring cups & spoons
· 2 pre-baked foil tart pastry cases
· Electric beater
· Small bit of stocking & elastic to form little pouch for bashed cinnamon sticks(Optional)
· Coffee grinder / blender if don’t have just use powdered cinnamon (here in South Africa it has become a too adulterated yucky stuff! So best use the real thing!)
·
·