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BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaNov 20, 2012
Let me introduce to you to my best ever Milk Tart, in all my 51 years! This is my own creation. A lunchbox version, that can be taken to work with you.· My Best Ever Milk Tart! This is a no fuss, no bake, Quick Mix Milk Tart at its absolute best! ..It can’t get any better than this! ..This is the best! Lovely with an airy spongy lightness! A soft, (just enough to set it), wobbly Milk Tart filling...This is the old vintage style filling that most people love, an old fashioned filling of a by-gone era, at its absolute, long forgotten best! ;) ..I have tasted, tested, tried...played around with far too many Milk Tart formulas to mention! This is my own creation! Do not add any butter! Do not add any vanilla! It is totally, soo not necessary at all! In fact it will just make this milk tart way too rich! It is just right as it is!!!!!! Let me introduce to you to my best ever Milk Tart, in all my 51 years! The Secret? Stick blender gets the air in without the need to bake! * Always remember when measuring to use your set of measuring spoons if you don’t have a scale, always scoop up ingredients lightly, do not compress down, & always level off with the back of your knife ..Is BAKING LAW!!!!!! South African Melktert (Milk Tart) At It’s Very Best! Servings 8 I give you two pastry crusts. First is for a lunchbox to take to work. The 2nd is for serving or entertaining with at home or for cake sales. · Instant pastry for lunchbox: Prepare Crust With: ½ a 200g packet (100g) Tennis biscuits & nutmeg to flavour. (Blend to a fine crumb in grinder/blender adding a few sprinklings nutmeg or to taste) Butter a 1 litre pie dish / 2 foil pie plates. Empty in crumb mixture and gently with the back a teaspoon, spread it gently out & against edges without damaging buttered area to prevent tart from sticking.
(Recipe for 1 short-crust pastry crust) Ingredients: Pastry crust: 3 Tablespoons / 45 ml butter or use a hard margarine (May also economise by using ½ & ½) 1 Tablespoon castor sugar 90 ml Cake Flour (use your set of measuring spoons) Pinch salt
Sift together flour, castor sugar & salt. Rub in butter till it forms crumbs. Knead dough to form a ball. Press pastry into a 23cm diameter tart foil or baking dish. Bake at 180 degrees Celsius for 8 minutes if you want a soft pastry & 10 - 12 minutes for a crispier shortbread one. Remove from oven.
Ingredients (filling): 95 ml (65g) castor sugar (Grind normal table sugar in blender gives you castor sugar) 2 large eggs 68 g corn flour / 74g Sago / 74g Tapioca 1tsp baking powder (Not necessary at all, only if you are going to bake it) ¾ of a whole nutmeg, grated, added to taste, or you may use dried Pinch salt (Optional) I don’t add, it is really not needed 5ml baking powder ~Add only if you will be baking it –See my other recipes of same 2-3 large cinnamon sticks (Cook with milk) 1.090 litre full cream jersey milk Cinnamon powder Heat up 1 litre milk with 2 cinnamon sticks in very deep microwave-safe dish (to prevent boiling over) until rolling boil. Allow steeping. Add sugar, stir & put back in microwave oven another 7 minutes or until reaches rapid rolling boil again. Allow to steep, remove cinnamon sticks and boil until reaches a very rapid rolling boil again. As below... see to it that all is ready & pour into egg mixture following below instructions... Into another deep microwave safe bowl (I position bowl on scale) weigh Maizena, adding salt, 5ml baking powder, sugar, corn flour. Crack open eggs, adding on top. Using a stick blender, or if you don’t have one, use an electric beater, stir all together with machine switched off, until all is well blended (You don’t want corn flour flying all over the place). Continued on Part 2.
South African Milk Tart - Part 1. (Very popular in South Africa) (1)
This is my own creation. A lunchbox version, that can be taken to work with you.·
My Best Ever Milk Tart! This is a no fuss, no bake, Quick Mix Milk Tart at its absolute best! ..It can’t get any better than this! ..This is the best!
Lovely with an airy spongy lightness! A soft, (just enough to set it), wobbly Milk Tart filling...This is the old vintage style filling that most people love, an old fashioned filling of a by-gone era, at its absolute, long forgotten best! ;) ..I have tasted, tested, tried...played around with far too many Milk Tart formulas to mention! This is my own creation! Do not add any butter! Do not add any vanilla! It is totally, soo not necessary at all! In fact it will just make this milk tart way too rich! It is just right as it is!!!!!! Let me introduce to you to my best ever Milk Tart, in all my 51 years!
The Secret? Stick blender gets the air in without the need to bake!
* Always remember when measuring to use your set of measuring spoons if you don’t have a scale, always scoop up ingredients lightly, do not compress down, & always level off with the back of your knife ..Is BAKING LAW!!!!!!
South African Melktert (Milk Tart) At It’s Very Best!
Servings 8
I give you two pastry crusts. First is for a lunchbox to take to work. The 2nd is for serving or entertaining with at home or for cake sales.
· Instant pastry for lunchbox: Prepare Crust With: ½ a 200g packet (100g) Tennis biscuits & nutmeg to flavour. (Blend to a fine crumb in grinder/blender adding a few sprinklings nutmeg or to taste) Butter a 1 litre pie dish / 2 foil pie plates. Empty in crumb mixture and gently with the back a teaspoon, spread it gently out & against edges without damaging buttered area to prevent tart from sticking.
(Recipe for 1 short-crust pastry crust) Ingredients: Pastry crust:
3 Tablespoons / 45 ml butter or use a hard margarine (May also economise by using ½ & ½)
1 Tablespoon castor sugar
90 ml Cake Flour (use your set of measuring spoons)
Pinch salt
Sift together flour, castor sugar & salt. Rub in butter till it forms crumbs. Knead dough to form a ball. Press pastry into a 23cm diameter tart foil or baking dish. Bake at 180 degrees Celsius for 8 minutes if you want a soft pastry & 10 - 12 minutes for a crispier shortbread one. Remove from oven.
Ingredients (filling):
95 ml (65g) castor sugar (Grind normal table sugar in blender gives you castor sugar)
2 large eggs
68 g corn flour / 74g Sago / 74g Tapioca
1tsp baking powder (Not necessary at all, only if you are going to bake it)
¾ of a whole nutmeg, grated, added to taste, or you may use dried
Pinch salt (Optional) I don’t add, it is really not needed
5ml baking powder ~Add only if you will be baking it –See my other recipes of same
2-3 large cinnamon sticks (Cook with milk)
1.090 litre full cream jersey milk
Cinnamon powder
Heat up 1 litre milk with 2 cinnamon sticks in very deep microwave-safe dish (to prevent boiling over) until rolling boil. Allow steeping. Add sugar, stir & put back in microwave oven another 7 minutes or until reaches rapid rolling boil again. Allow to steep, remove cinnamon sticks and boil until reaches a very rapid rolling boil again. As below... see to it that all is ready & pour into egg mixture following below instructions...
Into another deep microwave safe bowl (I position bowl on scale) weigh Maizena, adding salt, 5ml baking powder, sugar, corn flour. Crack open eggs, adding on top. Using a stick blender, or if you don’t have one, use an electric beater, stir all together with machine switched off, until all is well blended (You don’t want corn flour flying all over the place).
Continued on Part 2.