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BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaMay 27, 2012
South African Milk Tart (Melktert) My own creation (Part 3) Easier methods for the lazy boned
3rd Quickest Method .. When time is running out even more..
Instructions : Bring milk and butter to just boiling – reduce heat immediately and simmer or remove from the high heat Cream the sugar, whole eggs, corn starch, flour and vanilla extract with an electric hand beater until its thick and creamy Add half a cup of the hot milk to this mixture and blend well Then pour all the sugar mixture back into the hot milk and stir continuously while on medium heat, until its nice and thick TIP : Do not boil! Be careful not to stop stirring as it will burn on the bottom and stick Pour into the pie crusts Sprinkle with cinnamon Refrigerate until set for about an hour or more. Can be frozen.
One can also substitute the flour for cornflour (Maizena) - I make the batter first: i.e.: beat the flour, sugar, eggs - I do not whisk the egg whites - no need - The milk needs to be warmed prior to the batter being mixed in - this mixture needs to be "tendered" on a steady even heat - lastly adding the butter (not melted before) and vanilla essence! The pastry needs to be baked prior to adding the tart mixture. !! Sprinkle cinnamon on warm filling - let stand at room temperature before chilling prior to serving.
Beat up egg whites until till soft peaks form (Volume should increase 5 – 6 fold – Fresh eggs at room temp please!) Beat castor sugar with electric beater (swirl it in with beaters before switching them on otherwise you will have sugar flying all over the place.) till trebled in volume. Set Aside.
Blend flour mixture with 125 ml of the cold milk till smooth & lump free. Heat the balance of the milk until very hot, when just reaching boiling point, with your beaters running, pour on in a steady stream, whilst you continue beating to partially cook & smooth it, smoothing out to create lump free mixture. Put back onto heat at 3 minute intervals, microwave, while stirring all the time, until you see it is thickened, & you can taste that the flour has been well cooked in. While beating, pour the cooked mixture over the “egg yolk sugar mixture” and continue beating to smooth it out & partially cook the mixture. Cut up room temperature butter & beat this into your hot mixture until melted & well incorporated. Fold in your stiffly beaten egg whites, being careful not to knock out too much of the air from your mixture – “I prefer to quickly beat it in, quickly, not to lose too much air, or to just break up & to incorporate any egg white lumps sufficiently into the mixture, otherwise I find that you can actually taste these egg white lumps that have formed. Bake 180 degrees Celsius in pre- heated oven 25 – 30 minutes.
BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaMay 27, 2012
Milk Tart if you are not inviting the Queen..
4th Method .. The easy peasy way!
Pre-bake the crust for about 10-12 minutes. Try to make the filling as follows: 1. Bring half the milk and butter to the boil 2. Cream the sugar, egg yolks maizena (half flour & half maizena), salt and vanilla with the rest of the cold milk =/- 125 ml. Omit the baking powder. 3 Add some of the hot milk to the creamed mixture, and then put it back into the pot and heat gently until it thickens 4. Do NOT boil 5. Fold in the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top and.... 6. Bake for 20-25 minutes in an 180C oven. It is much easier to make it this way.
South African Milk Tart (Melktert) My own creation (Part 3) (2)
3rd Quickest Method .. When time is running out even more..
Instructions : Bring milk and butter to just boiling – reduce heat immediately and simmer or remove from the high heat Cream the sugar, whole eggs, corn starch, flour and vanilla extract with an electric hand beater until its thick and creamy Add half a cup of the hot milk to this mixture and blend well Then pour all the sugar mixture back into the hot milk and stir continuously while on medium heat, until its nice and thick TIP : Do not boil! Be careful not to stop stirring as it will burn on the bottom and stick Pour into the pie crusts Sprinkle with cinnamon Refrigerate until set for about an hour or more. Can be frozen.
One can also substitute the flour for cornflour (Maizena) - I make the batter first: i.e.: beat the flour, sugar, eggs - I do not whisk the egg whites - no need - The milk needs to be warmed prior to the batter being mixed in - this mixture needs to be "tendered" on a steady even heat - lastly adding the butter (not melted before) and vanilla essence! The pastry needs to be baked prior to adding the tart mixture. !! Sprinkle cinnamon on warm filling - let stand at room temperature before chilling prior to serving.
Beat up egg whites until till soft peaks form (Volume should increase 5 – 6 fold – Fresh eggs at room temp please!) Beat castor sugar with electric beater (swirl it in with beaters before switching them on otherwise you will have sugar flying all over the place.) till trebled in volume. Set Aside.
Blend flour mixture with 125 ml of the cold milk till smooth & lump free. Heat the balance of the milk until very hot, when just reaching boiling point, with your beaters running, pour on in a steady stream, whilst you continue beating to partially cook & smooth it, smoothing out to create lump free mixture. Put back onto heat at 3 minute intervals, microwave, while stirring all the time, until you see it is thickened, & you can taste that the flour has been well cooked in. While beating, pour the cooked mixture over the “egg yolk sugar mixture” and continue beating to smooth it out & partially cook the mixture. Cut up room temperature butter & beat this into your hot mixture until melted & well incorporated. Fold in your stiffly beaten egg whites, being careful not to knock out too much of the air from your mixture – “I prefer to quickly beat it in, quickly, not to lose too much air, or to just break up & to incorporate any egg white lumps sufficiently into the mixture, otherwise I find that you can actually taste these egg white lumps that have formed. Bake 180 degrees Celsius in pre- heated oven 25 – 30 minutes.
4th Method .. The easy peasy way!
Pre-bake the crust for about 10-12 minutes. Try to make the filling as follows: 1. Bring half the milk and butter to the boil 2. Cream the sugar, egg yolks maizena (half flour & half maizena), salt and vanilla with the rest of the cold milk =/- 125 ml. Omit the baking powder. 3 Add some of the hot milk to the creamed mixture, and then put it back into the pot and heat gently until it thickens 4. Do NOT boil 5. Fold in the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top and.... 6. Bake for 20-25 minutes in an 180C oven. It is much easier to make it this way.