The Milk Tart, still warm out of the oven .... although I think it tastes best served slightly chilled.
I have a very dear friend from my childhood called Di. We’ve been friends for so many years now that I’ve lost count …. we were out of touch for a few years and then just picked up again right where we’d left off (isn’t that the great thing about true friends ?!) Di, who is originally from South Africa, now lives in Australia with her husband and 2 kids and is probably the ‘coolest’ Mum I know …. she’s travelled around the world (Borneo and Vietnam were recent visits of hers) & does things like swim with ‘wild’ dolphins (they live near the beach) and is game for anything, with an incredible sense of humour and outlook on life !
Di and I are in regular contact … at least every other week, and she has read and supported this blog from the very beginning. I only wish that we lived closer, ‘cause I know that we would have so much fun together if we could see each other regularly.
Di and I are in regular contact … at least every other week, and she has read and supported this blog from the very beginning. I only wish that we lived closer, ‘cause I know that we would have so much fun together if we could see each other regularly.
A delicious slice of Milk Tart, just waiting to be eaten. (I think a similar tart is known as a 'Custard Tart' in other parts of the world ?)
Anyway, this recipe (which several people have asked me to put on the blog) for the traditional South African dish ‘Milk Tart’ is for Di … to remind her of her South African roots and our childhood. My only wish is that she lived close enough to enjoy a slice (or two !) of it in person with me ! (Or failing that – that her next international flight destination is TANZANIA !!)
Milk Tart Crust (both the Crust and the Filling recipe come from the book ‘Cook and Enjoy It’ by S.J.A. de Villiers)
15 ml (1 tbsp) Butter or Margarine
125 ml (1/2 cup) self-raising Flour
15 ml (1 tbsp) Sugar
Pinch of Salt
1 large Egg
Run the butter into the self-raising flour and add the sugar and salt. Add the beaten egg & mix to form a stiff dough. Using a knife, cover the bottom and sides of a pie dish (this mixture covers a 21 cm/8 ½ inch dish) with a thin layer of the dough. Set aside in a cool place whilst you prepare the filling -:
Milk Tart Filling
500 ml’s (2 cups) Milk
1 piece stick Cinnamon (or grated yellow rind of 1 orange)
60 ml (1/4 cup) Sugar
45 ml (3 tbsp) Cake Flour
15 ml (1 tbsp) Cornflour (Cornstarch)
1 ml (1/4 tsp) Salt
30 ml (2 tbsp) Butter
3 Eggs
Cinnamon Sugar
Boil the milk with the cinnamon stick. Combine the sugar, cake flour, cornflour and salt. Gradually add the hot milk, stirring constantly for about 5 minutes until the mixture is thick and cooked through. Remove from heat, remove the cinnamon stick and add the butter. Cool slightly. Beat the eggs and add. Pour the mixture into the pastry lined pie dish and bake for 10 minutes at 220’C/425’F/Gas Mark 7 before reducing the heat to 200’C/400’F/Gas Mark 6 and baking it for a further 10 minutes. Cool slightly and sprinkle with cinnamon sugar. (I just use cinnamon on it’s own.) Can be served hot or cold (I think cold is best !)
Milk Tart Crust (both the Crust and the Filling recipe come from the book ‘Cook and Enjoy It’ by S.J.A. de Villiers)
15 ml (1 tbsp) Butter or Margarine
125 ml (1/2 cup) self-raising Flour
15 ml (1 tbsp) Sugar
Pinch of Salt
1 large Egg
Run the butter into the self-raising flour and add the sugar and salt. Add the beaten egg & mix to form a stiff dough. Using a knife, cover the bottom and sides of a pie dish (this mixture covers a 21 cm/8 ½ inch dish) with a thin layer of the dough. Set aside in a cool place whilst you prepare the filling -:
Milk Tart Filling
500 ml’s (2 cups) Milk
1 piece stick Cinnamon (or grated yellow rind of 1 orange)
60 ml (1/4 cup) Sugar
45 ml (3 tbsp) Cake Flour
15 ml (1 tbsp) Cornflour (Cornstarch)
1 ml (1/4 tsp) Salt
30 ml (2 tbsp) Butter
3 Eggs
Cinnamon Sugar
Boil the milk with the cinnamon stick. Combine the sugar, cake flour, cornflour and salt. Gradually add the hot milk, stirring constantly for about 5 minutes until the mixture is thick and cooked through. Remove from heat, remove the cinnamon stick and add the butter. Cool slightly. Beat the eggs and add. Pour the mixture into the pastry lined pie dish and bake for 10 minutes at 220’C/425’F/Gas Mark 7 before reducing the heat to 200’C/400’F/Gas Mark 6 and baking it for a further 10 minutes. Cool slightly and sprinkle with cinnamon sugar. (I just use cinnamon on it’s own.) Can be served hot or cold (I think cold is best !)
