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.
- 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
- 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
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