Southafricanmilktarttraditional Recipes

SOUTH AFRICAN MELKTERT (MILK TART)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
• In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
• Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.

MELKTERT (MILK TART)

Steps:

• Cream the butter and sugar until smooth. Add the egg.
• Add dry ingredients and mix well to form a smooth dough.
• Press into greased pie plate.
• Bake at 350F/180C for approximately 20 minutes or until golden.
• Boil milk, sugar and butter.
• Beat eggs with dry ingredients.
• Pour hot mixture over cold and mix well. Add vanilla essence.
• Allow to thicken on the stove.
• Pour filling into pastry-lined pie dish. Allow to cool and then sprinkle with cinnamon.

SOUTH AFRICAN MILK TART

Steps:

• Cream the butter and add the sugar. Beat in the egg and almond extract. Stir in the flour and salt. Knead until a soft dough has formed. Chill for 10 minutes.
• Roll the dough out onto a lightly floured surface and layer it into a greased pie dish. Cover with a sheet of parchment paper and fill the void with pie weights. Bake blind at 350 degrees for 15 minutes. Remove parchment and pie weights. Allow crust to cool completely on a wire rack.
• In a heat proof bowl, whisk together the eggs, sugar, cornstarch, flour and vanilla. Set aside.
• In a medium size saucepan, heat the milk and butter at medium setting. Do not bring to a rolling boil.
• Add about a fourth of the milk to the egg mixture, whisking to incorporate it evenly. Pour the mixture back into the saucepan with the remainder of the milk. Return to heat and stir constantly until it thickens. Do not boil!
• Pour the filling into the pie crust and let cool completely. Refrigerate until serving. Sprinkle with cinnamon before serving.

SOUTH AFRICAN MILK TART

Steps:

• Make the pastry according to recipe instructions then blind bake until golden brown and crisp. Remove from the oven and allow to cool.
• To make the filling, heat the milk, cream, vanilla, almond extract and nutmeg in a saucepan over medium heat.
• In a mixing bowl, whisk together the egg yolk, sugar, flours and salt.
• Once the milk is hot, whisk two ladles full of the milk into the egg mixture to temper the eggs.
• Pour the egg mixture back into the saucepan and cook until thickened, whisking continuously. Cook the custard for 2-3 minutes until thick and smooth.
• Pass the custard through a fine-mesh sieve. Beat in the butter.
• Pour the custard into the prepared crust. Spray a piece of parchment paper with cooking spray then press onto the surface of the custard to avoid a skin from forming.
• Place the milk tart in the fridge and allow to set for at least 4 hours but ideally overnight.
• Before serving, dust the cinnamon over the milk tart. Slice and serve.

SOUTH AFRICAN MILK TART -- TRADITIONAL

Steps:

• Roll out the pastry on a floured board until thinner.
• Beat an extra egg -- not one of the 4 in the ingredient list -- in a small bowl.
• Line 2 average-size or smaller pastry plates with the pastry, being careful not to strech it. Crimp edges, paint with the egg, and put in fridge to keep cold.
• Heat oven to 400 deg F/200 deg Celsius.
• Heat 3 of the cups of milk with the cinnamon. If using stick cinnamon, take it out when milk is hot (not boiling).
• Mix the flour, cornflour, salt and 4 tablespoons of the sugar with the extra cup of milk in another pot. Add the hot milk to this mixture, and keep whisking to prevent lumps forming.
• Bring to a slow boil while stirring or whisking, add vanilla, keep stirring.
• Take from heat and add the butter.
• Whisk the egg whites until stiff, add the rest of the sugar (4 tblsp) and whisk until really firm and glossy.
• Now whisk the egg yolks well, and add to the cooled milk mixture: you don't want boiled eggs!
• Fold in egg whites; use a whisk to incorporate them.
• Pour into the 2 lined pastry plates.
• Bake in the pre-heated oven: 10 mins at heat given above, then lower heat to 350 deg F/180 deg Celsius.
• Bake until puffed up and golden brown on top -- about 20+ minutes extra.
• When they come out of the oven you can sprinkle the tops with a cinnamon-sugar mixture.
• The milk tarts will fall again, which is normal. Best served still slightly warm, but can be made ahead, cooled and refrigerated. Always serve at room temperature or warm in oven again.

SOUTH AFRICAN MELKTERT (MILKTART)

Steps:

• Heat 3 cups of milk to boiling point.
• Mix remaining milk, flour, sugar, extracts, salt and egg yolks together and add to hot milk.
• Cook until very thick and remove from stove.
• Whisk egg whites to stiff peak stage and add to milk mixture after it has been off the stove for 5 minutes.
• Stir in margarine and pour mixture into ready-made pie shells.
• Sprinkle with cinnamon.
• Refrigerate to cool and set.

SOUTH AFRICAN INSTANT MILK TART

Steps:

• Stir graham cracker crumbs and melted butter together in a bowl; press firmly into a pie dish.
• Beat eggs and white sugar together in a bowl; mix in cornstarch and cake flour.
• Heat milk and cinnamon stick together in a saucepan until just under the boiling point, 5 to 10 minutes. Pour milk mixture into egg mixture, whisking constantly. Pour milk-egg mixture back into saucepan.
• Cook milk-egg mixture over medium heat, whisking constantly, until mixture thickens, 5 to 10 minutes. Remove from heat and stir in 2 tablespoons butter and vanilla extract until completely incorporated.
• Pour milk mixture into prepared crust and sprinkle with cinnamon sugar.