Posts Tagged ‘milk tart’
This delicious and simple custard dessert, literally a “Milk Tart”, is a South African staple; everyone has their own version which has been passed down through their family and improves with every generation. Our version is from the wonderful South African Cookbook by Sannie Smit and the ASC matriarch! But first, a little history. Before the Suez Canal was built, all ships travelling east to the spice islands of what is now Indonesia had to sail round the tip of South Africa. The Dutch and their East India Company were a force to be reckoned with along the spice route for a large part of the 17th century, and South Africa was a convenient stopping place on the long journey from Europe to Asia. The first permanent Dutch settlement was established at the Cape of Good Hope around the middle of the century. The cinnamon used in this recipe would have been imported from Indonesia; and the milk would have come from the increasing number of Dutch farms that sprang up around the Cape to supply the Dutch ships and their scurvy-ridden crews with fresh vegetables, meat and dairy products. Traditional Dutch melktart Line a pie dish with a thin layer of puff pastry, bake at 3750 for 5 minutes. Make the Filling 2 pints full cream milk together with 1 cinnamon stick or a piece of tangerine peel: bring to a gentle boil. Remove the cinnamon stick or peel. Mix 6 tablespoons sugar, 4 tablespoons cake flour and a pinch of salt. Slowly, mix in the hot milk. Put in a pan and cook very gently till the mixture is thick and with a creamy texture. Remove from heat. Beat in the mixture 3 1/2/ tablespoons butter, and then 4 egg yolks. Return to heat and gently cook mixture over low heat until thick again. Fold in 4 stiffly beaten egg whites, Pour filling into pastry shell. Bake for 20 minutes at 3500 and then reduce heat to 3200 for 10 minutes. Remove and sprinkle top with a little cinnamon sugar. Serve warm.