I realized I hadn’t updated this section of the blog in awhile and sticking to our international theme and time in SA, I thought I’d add some our favourite recipes from this part of the world.
Milk Tart (serves 8)
This was our first introduction into South African dessert and it is such a nice end to any meal in any weather.
- 1 packet tennis biscuits or graham crackers
- 1 litre full-cream milk
- 1 vanilla pod
- 3 large eggs
- 250 ml white sugar
- 50 ml corn flour
- 25 ml cake flour
- 50 g unsalted butter
- Ground cinnamon for sprinkling over
1. Microwave the milk and vanilla seeds together in a large heat-proof bowl for 3-4 minutes.
2. Meanwhile, crumble the biscuits into thumb-nail size pieces and use to generously cover the base and sides of a 23cm diameter shallow tart plate.
3. Beat the eggs and sugar thoroughly together. Add both flours. Add this mixture into the hot milk, return it to the microwave and cook for 10 minutes, whisking regularly to ensure a smooth thick sauce.
4. Pour the sauce gently and evenly over the biscuits to fill the tart plate.
5. Set aside to cool down to room temperature, sprinkle generously with ground cinnamon and refrigerate until firm enough to slice into wedges.
Hints and Tips
- Slit the vanilla pod down its length, and with the knife tip, scrape out the seeds which resemble gritty black paste. Store the empty pod with your sugar to impart a vanilla flavour.
- This tart keeps well covered in the fridge for up to 5 days
125ml (1/2 C) White Sugar
1 Extra Large Egg
15ml (1T) Apricot Jam
5 ml (1t) baking soda
125ml (½C) Milk
250ml (1C) Cake Flour
Pinch of Salt
15ml (1T) Vinegar
185 ml (¾C) White Sugar
65ml (¼C) Water
185 ml (¾C) Cream
5ml (1t) Vanilla
- Cream butter and sugar together, beat in the egg until light and fluffy.
- Beat in the apricot jam.
- Dissolve the baking soda in the milk.
- Sift the flour and salt together and add to the creamed mixture alternately with the milk.
- Lastly stir in the vinegar.
- Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180°C.
- Bring the butter, sugar and water to the boil and simmer, stirring all the time for 2 minutes.
- Remove from the stove and then add the cream and the vanilla. Pour over the hot baked pudding.