Dairy Recipe - Milk Tart from South Africa
This easy-to-prepare delight is omnipresent in South Africa. You will find it in family gatherings, company feasts, school-bazaars and of course in any bakery. Although it stems from the Dutch settlers who came to the Cape in the 17th century, nowadays all nations claim it as a true South African treat. Its sweet pastry crust filled with mild and creamy custard is divine! Every single housewife has her own secret recipe. This is one of them:
- 280 g flour
- 220 g unsalted butter
- 1 egg
- 1 tbs sugar
- Baking powder
- 2 tbs cold water
- Dice the butter into small pieces.
- Add the sugar, water and the well-beaten egg.
- Spread the flour and baking powder over the mixture and gently mix by using your fingertips only.
- Cover the dough with a cloth and let it rest in the refrigerator for ½ hour.
- Distribute the dough in a buttered pie dish (you can use a one-way pie tin) and arrange its edge nicely.
- Preheat the oven to 200°C or 400o F.
Bake until the edge browns slightly, i.e. for approx. ten minutes.
- 1 tbs unsalted butter
- 1 l full cream milk
- 120 g flour
- 200 g sugar
- 3 eggs, well beaten
- A pinch of salt
- 1 tbs vanilla essence or vanilla sugar
- A stick of cinnamon (optional)
- Ground cinnamon, or alternatively coconut grates
- Crumble the butter, sugar, flour and salt together with your fingertips.
- Place the milk in a saucepan and bring it to the boil. Avoid burning! Infusing the milk with a cinnamon stick will give it an extra twist.
- Dial down the heat to very low, and carefully add the crumbs little by little, while stirring with a whisk until the cream becomes smooth. Let simmer for five minutes.
- Remove from the stove and let the mix cool for a few minutes.
- Now blend the beaten eggs with the mixture and stir gently, but well.
- Subsequently add the vanilla essence or sugar and let and the filling cool to lukewarm.
- Spread it over the crust, and put the combination back into the oven for five minutes.
- Let the milk tart cool.
- Dust with the cinnamon or coconut immediately before serving.
Take a big breath and enjoy the moment. Mission accomplished!
'Thank you' to György Polgár, Head of Animal Health in Southern Africa, for this traditional recipe.