Milk tart is a very traditional tart originally from my own country South Africa. There have been many competitions on the Afrikaans DSTV channels to see who makes the best recipe. And I am sure everybody thinks their one or their aunt's, mom's or grandma's recipe is the best! This milk tart I made a lot for the oversees guests and it is really delicious. I make a crust called sweet crust pastry, a recipe from my Chef school days. Then I make the lovely filling. And I must say the almond essence in here makes it extra special for me. I served it with home made vanilla ice-cream, see on my blog cinnamon ice-cream, but read below to follow the steps on to how to make basic vanilla flavour. And to complete the delicate dessert, I made a gooseberry coulis from fresh gooseberries, sugar and water. All the overseas guests loved it! And among all the desserts, it is one of my top-rated. Most of the milk tart crust and filling ingredients are always in the pantry. It is just the almond essence I guess that not everybody always uses. Milk tart is also a morning or afternoon tea treat and can be eaten just by the slice together with a lovely coffee or tea. My mom used to make this popular tart for birthdays and special occasions and I and my brother fought who can eat out the filling pot when my mom poured the filling into the crust shells! This is a great one, I hope you enjoy it too! With warm South - African wishes.Milk tart is such a romantic dessert to share with a loved one. Ideally share under the shade of a beautiful tree
SHORTCRUST PASTRY:Sift the flour and salt onto a marble slab or a clean work surface.Make a well in the centre.
2
Place the butter, yolks, vanilla and sugar in the well and with the fingers work the ingredients together to form a soft but stiff smooth dough.(You can also use more modern ways to do this step).
3
Wrap the dough in clingfilm and allow to rest in the fridge for 30 minutes to 1 hour.
4
Roll out thinly on a flour dusted surface and line a large greased flan tin or individual tins. Bake blind for 10-15 minutes by lining the pastry with grease proof paper or foil and fill it up with baking beans.
5
FILLING:Heat the milk, cream and cinnamon stick till just underneath boiling point.Cover and let rest for 30-60 minutes to infuse well.(You can leave out this step, I do and it doesn't make much of a difference)Heat again, this time until boiling point.Strain the mixture for a cinnamon stick to be discarded.
6
Mix the flour and sugar in a bowl and whisk the warm milk mixture in with a whisk.
7
Pour the mixture back in the saucepan and heat for another 5 minutes on medium heat.Whisk continuously. Remove aside and add the butter. Let cool and add the eggs one by one, whisking well after each addition.Flavour with the almond essence.
8
Pour the milk tart filling in the blind baked pastry shells and place back in the oven on 180°Celsius.Bake for a further 15-25 minutes until golden light brown, depending on the speed of your oven.
