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Lavender and Lime
♥ a food, travel and lifestyle blog ♥
November 12, 2010October 14, 2021 ~ Tandy
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Inspired by Cook with 7de Laan I decided to make this week’s challenge a sweet attempt at something traditional. I have not had melktert (milk tart) for ages due to the sugar but I will make this recipe again. I would however give it a go with a sweet shortcrust pastry if I make it in summer as puff pastry and my warm house do not work well together.
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Milk Tart
Recipe Category: Baking, Dessert
All Rights Reserved: adapted from Cook with 7de Laan and avacodo magazine january/february 2007
Ingredients
- 1 roll puff pastry
- 1 quill cinnamon
- 500 mls milk
- 75 mls fructose
- 1 pinch fine salt
- 75 mls flour
- 15 g butter
- 2 eggs
- ground cinnamon for dusting
Method
Preheat the oven to 200° Celsius
line a muffin tin with the puff pastry and prick holes in the bottom of the pastry shells
leave to rest for 10 minutes in the fridge before baking blind for 10 minutes
put the tin back into the fridge while you get everything else ready
heat the milk on the stove with the cinnamon
mix the fructose, salt and flour
just before it reaches boiling point remove the cinnamon quill
slowly add enough of the milk to the dry ingredients to moisten it - mix all the time and make sure there are no lumps
pour the flour mixture into the rest of the milk and simmer over a gentle heat until the mixture is thick, stirring occasionally
remove from the heat and stir in the butter
allow to cool
preheat the oven to 140? Celsius
separate the eggs
mix the egg yolks into the milk mixture
whisk the egg whites until they are stiff
fold into the milk mixture
ladle the milk mixture into the pastry
sprinkle with cinnamon
bake for one hour
the milk tart will soufflé and you will have the most divine soft tart
Click on the links for conversions and notes.
Ingredients for my milk tart
- Puff pastry – I use ready to roll, all butter puff pastry if I buy it premade. I prefer to make my own, but it is time consuming and there is nothing wrong with store bought.
- Cinnamon – if using quills, rub them between your hands to release the natural oils. If using ground be sure it is fresh and smells strongly of cinnamon.
- Milk – I use UHT full cream milk in my recipes as this is what we use most often at home.
- Fructose – I use fructose as I am sucrose intolerant. All my recipes are gram for gram replaceable with sugar.
- Salt – I use salt sourced from the Kalahari Desert. It is very salty so my recipes accommodate this. Adjust seasoning to suit your palate for savoury dishes only.
- Flour – in South Africa, flour refers to cake flour which is not the same as the American All Purpose flour.
- Butter – I use unsalted butter for my recipes, unless stated. If you use salted butter be sure to adjust the amount of salt you add to the recipe.
- Eggs – I buy free range extra-large eggs which in South Africa weigh between 59 and 66 grams (shell on weight).
p.s. the gooseberries were picked for me by Taylor – thank you sweetie so much. They are now going to be planted in my garden
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Published by Tandy
I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!View all posts by Tandy
They look so pretty 🙂
Friday greets to David.Loading...
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thanks Cindy – Friday greets back 🙂
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These look divine Tandy. I must try them even ‘tho I prefer savoury
bakes to sweet ones. Have a lovely weekend and I wish you every joy with your new car.Loading...
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thanks Dawn – these were not overly sweet! Enjoy your weekend as well 🙂
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