Milk Tart

August 31, 2017

Fresh back from my holiday in South Africa I feel the need to share with you my recreation of one of the most delicious things I tasted on my travels. My South African Milk Tart (or Melktert in Afrikaans) is made from sweet shortcrust pastry and a smooth and cream custard like filling (made using milk instead of cream) and topped with a dusting of cinnamon - it is seriously delicious and well worth a try!

 

INGREDIENTS

 

For the pastry

- 95g Butter

- 75g Golden caster sugar

- 3 Large egg yolks

- 215g Plain flour (plus extra for dusting)

 

For the Filling

- 1L Milk

- 2tbsp Cornflour

- 225g Caster sugar

- 2tbsp Plain flour

- 3 Large eggs (beaten)

- 1tsp Vanilla bean paste

- 1tbsp Butter

 

For the topping

- 1tsp Ground cinnamon

 

You will also need: A fluted, 25cm, pastry tin

                                   Baking beans

       

METHOD

 

- Prepare your pastry by creaming butter and sugar together before beating in your egg yolks.

 

- Stir in the plain flour until a dough like mixture comes together before wrapping in cling film and leaving to rest in the fridge for 30 minutes.

 

- Roll out your pastry to fit the size of your pastry tin, or alternativley a speedy way of doing it can be pressing the pastry into the tin - whichever works best for you!

 

- Cover the pastry with some greaseproof paper and fill the tin with baking beans before blind baking at 180 degrees (fan) for 20 minutes before removing the beans and baking for a further 5 minutes or until the base is golden brown.

 

- Remove from the oven and set aside to cool while you prepare the filling.

 

- To make the filling heat milk in a saucepan until gently boiling before setting aside.

 

- Place your eggs, cornflour, flour and sugar together and whisk to form a smooth paste.

 

- Pour the heated milk over the egg mixture and whisk briefly before pouring into a saucepan and heating.

 

- Heat for a few minutes until the mixture becomes thick and creamy before quickly whisking in the butter and vanilla and pouring into your pastry case (make sure all the butter has melted first).

 

- Leave to cool for a short while before placing in the fridge until serving.

 

- Before serving use a sift to dust a thin layer of cinnamon over you milk tart.

 

- The tart will keep for around 3 days if left in the fridge.

Subscribe for regular updates on all my latest recipes - please do share with your friends and family.

 

 

 

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

August 2, 2019

January 9, 2019

October 30, 2018

September 24, 2018

September 4, 2018

April 30, 2018

Please reload

Benji's Baking | benjis_baking@hotmail.com | United Kingdom

© 2018 by Benji's Baking
  • Snapchat