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BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaMay 27, 2012
Milk Tart (Melktert) My own creation (Part 2)
METHOD:
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¦Separate your eggs into two stainless steel bowls. Do not get any yolks/fat into whites. If a bit of yolk ends up in whites do not use fingers to get it out (fingers have fatty oil deposits egg whites do not tolerate) rather use a piece of egg shell to get it out. Keep away from drafts while whipping egg whites. Beat egg whites up in grease free clean stainless steel bowl until fluffy soft peaks form. Set aside. ¦Sift cake flour together with salt into large bowl. Make a well in the centre & pour in just enough cold milk to make a lump free paste. Stir with beaters switched off, then add a little more cold milk until you have a batter like consistency, switching on beaters once flour has been incorporated. Beat until you have a smooth consistency. ¦Break up 3-4 generous cinnamon sticks. Place into stocking & fasten with elastic. Bash to crush with mallet or hammer. Place it into your balance of the milk & stir whilst heating up. As soon as it comes to rolling boil, remove cinnamon pouch (can be stored for re-use in freezer) & pour cinnamon infused milk in a steady stream into your flour cold milk paste mixture all whilst beating at the same time until smooth & lump free. ¦Put this mixture back on to cook. In a microwave, beat every 3 minutes, or on a stove continuously stirring with a wooden spoon in a heavy bottomed saucepan beating as much air into mixture as you can. ¦Mix a little of the vanilla essence to a paste with baking powder, Add your vanilla mixture onto your sugar egg mixture. Do not stir. Set aside. ¦Cut butter / margarine up into cubes, set aside. ¦ In the meantime, using your electric beaters, stir your castor sugar with your beaters switched off into your egg yolk mixture. Once it has all been incorporated, switch on your beaters & beat until it becomes fluffy, frothy & spongy... You will see that it leaves a trail when you lift your beaters & all sugar has disolved, volume trebles or increases even further. ¦When your milk/flour mixture is gently boiling, pour some in a steady stream whilst still running beaters, into your egg yolk/sugar/baking powder/vanilla mixture. Continue beating on full speed, then pour your egg yolk/sugar/milk/flour mixture back into your flour/milk mixture & continue to beat it till smooth & lump free. Put it back onto heat / into microwave. Beating every 3 minutes until it has thickened and you can taste that the flour is well cooked in. Remove from heat. ¦Wash, dry & clean off beaters. Once more beat up your egg whites again to get rid of any liquid that might have settled on the bottom. Immediately thereafter, gently fold in your egg white mixture with a spatula or with beaters quickly but very lightly gently work it in. “I give it a few quick slow speed whizzes with beaters, but very gently-gently, so as not to knock out too much of the air.”
Sprinkle with freshly ground cinnamon sugar & bake 180 degrees Celsius in pre- heated oven 30 minutes. Gently remove from oven. Do not knock or bang whilst still hot to prevent air being knocked out & collapsing of tart. Once cooled keep refrigerated until cold. Best served cold! .................. Enjoy!
South African Melktert (Milk Tart) Makes 2 very generous tarts
South African Milk Tart (Melktert) My own creation (Part 2) (1)
METHOD:
·
¦Separate your eggs into two stainless steel bowls. Do not get any yolks/fat into whites. If a bit of yolk ends up in whites do not use fingers to get it out (fingers have fatty oil deposits egg whites do not tolerate) rather use a piece of egg shell to get it out. Keep away from drafts while whipping egg whites. Beat egg whites up in grease free clean stainless steel bowl until fluffy soft peaks form. Set aside.
¦Sift cake flour together with salt into large bowl. Make a well in the centre & pour in just enough cold milk to make a lump free paste. Stir with beaters switched off, then add a little more cold milk until you have a batter like consistency, switching on beaters once flour has been incorporated. Beat until you have a smooth consistency.
¦Break up 3-4 generous cinnamon sticks. Place into stocking & fasten with elastic. Bash to crush with mallet or hammer. Place it into your balance of the milk & stir whilst heating up. As soon as it comes to rolling boil, remove cinnamon pouch (can be stored for re-use in freezer) & pour cinnamon infused milk in a steady stream into your flour cold milk paste mixture all whilst beating at the same time until smooth & lump free.
¦Put this mixture back on to cook. In a microwave, beat every 3 minutes, or on a stove continuously stirring with a wooden spoon in a heavy bottomed saucepan beating as much air into mixture as you can.
¦Mix a little of the vanilla essence to a paste with baking powder, Add your vanilla mixture onto your sugar egg mixture. Do not stir. Set aside.
¦Cut butter / margarine up into cubes, set aside.
¦ In the meantime, using your electric beaters, stir your castor sugar with your beaters switched off into your egg yolk mixture. Once it has all been incorporated, switch on your beaters & beat until it becomes fluffy, frothy & spongy... You will see that it leaves a trail when you lift your beaters & all sugar has disolved, volume trebles or increases even further.
¦When your milk/flour mixture is gently boiling, pour some in a steady stream whilst still running beaters, into your egg yolk/sugar/baking powder/vanilla mixture. Continue beating on full speed, then pour your egg yolk/sugar/milk/flour mixture back into your flour/milk mixture & continue to beat it till smooth & lump free. Put it back onto heat / into microwave. Beating every 3 minutes until it has thickened and you can taste that the flour is well cooked in. Remove from heat.
¦Wash, dry & clean off beaters. Once more beat up your egg whites again to get rid of any liquid that might have settled on the bottom. Immediately thereafter, gently fold in your egg white mixture with a spatula or with beaters quickly but very lightly gently work it in. “I give it a few quick slow speed whizzes with beaters, but very gently-gently, so as not to knock out too much of the air.”
Sprinkle with freshly ground cinnamon sugar & bake 180 degrees Celsius in pre- heated oven 30 minutes. Gently remove from oven. Do not knock or bang whilst still hot to prevent air being knocked out & collapsing of tart. Once cooled keep refrigerated until cold. Best served cold! .................. Enjoy!
South African Melktert (Milk Tart) Makes 2 very generous tarts
Servings Per tart: 8