This recipe makes 1 very generous Milk Tart – I have added to it my favorite Short Crust Pastry which is my go to recipe – Just can’t find a better pastry than this! – It is a thin crust without wastage – An easy press in the pan recipe- The one I would highly recommend!
Total Calories in whole recipe: 2,108 - Total weight of Recipe: 1285 g
Servings: 8 – Calories Per Serving (161 g): 264
Tip: Lovely if you add a drop or two of almond essence to your pastry!
Ingredients: (Pastry) – Total weight of pastry: 102 g – Total Calories in Pastry: 526
44 g (3 Tablespoons / 45 ml) butter – May use a hard margarine or ½ and ½
1 Tablespoon caster sugar
44 g (90 ml) Cake Flour – or use your set of measuring spoons
Pinch salt or to taste1 drop almond essence or to taste (optional)grated nutmeg (optional)
Bake in preheated oven at 180 degrees Celsius for 8 minutes if you are going to bake your milk tart or prefer a softer pastry. If you are not going to bake your milk tart and prefer a crispier pastry 10 – 12 minutes – Remove from oven. Set aside to cool.
Filling: – Total weight of filling: 1183 g – Total Calories: 1,582
45 ml sugar, gind up with cinnamon roll in coffee grinder
Below are my methods which are by far the quickest and easiest flop proof methods!
Do NOT overcook or the cornflour will begin breaking down and mixture will begin to thin out.
Mix 150ml milk with cornflour and cake flour, salt and sugar (with beaters switched off) until smooth. When all flour is wet, beat in egg yolks.
Do NOT overcook or the cornflour will begin breaking down and mixture will begin thinning out.
Add your almond essence or vanilla or a combination of flavorings to your own taste like caramel essence and or grated nutmeg or ground cardamom etc.
Set aside to cool.
Gently ease mixture out into prebaked pastry case. Dust with cinnamon and Bake (pre-heated oven) 180 C for 25 – 30 minutes. – Enjoy!
METHOD: (If you are going to bake your filling):
When your custard is ready, blend your baking powder into your vanilla essence and add it to your custard followed by your butter.
With clean chilled beaters (stored in freezer works well) beat up the egg whites until fluffy (not little balls) and with a spatula fold them though your custard mixture – If there are still blobs laying about here and there just give it one to two quick rotations with your beaters. Do not break down your air too much within your egg whites, & do not leave any egg white blobs within your mixture because you will taste it in your Tart! Dust tart with freshly ground cinnamon sugar or bought powder – Dust tart with freshly ground cinnamon sugar or just a bought powder and bake in (pre-heated oven) 180 C for 25 – 30 minutes. – Enjoy!
END OF RECIPE!
- If you are going to bake your mixture – Separate your eggs and beat up whites separately with clean beaters until fluffy but not stiff that they form balls.
- If NOT separating the eggs – Try beating enough air into your mixture as possible – Starting with an electric beater during cooking stage followed by switching to stick blender during cooling down stages (as it starts thickening). Stick blender held at an angle does a good job right whilst mixture is cooling down as it is begins to thicken, you will then be able to incorporate more air bubbles into it. Stop once you see enough air bubbles in your mixture. Do not continue any further or you run the risk of reducing them. Do this only if you are NOT going to bake your filling and before it sets, work quickly and gently ease it out with spatula into prebaked pie crust. Dust tops with cinnamon. Set aside to cool.
- If you are baking your mixture: Do NOT use stick blender to fold in your beaten egg whites – Use the folding in method with your spatula. If you see there are a few blobs of egg whites laying around, use your electric beaters and just give it a quick 1 – 2 quick rotations only – NO more or your egg whites will deflate.
- Do not cook your butter in your filling – Blend it through once your filling has cooked or if you are going to bake it – right before folding in your beaten egg whites.
- To prevent Salmonella poisoning your mixture must reach a temperature of 160 C to cook the eggs.
- If you are not going to bake your milk tart make sure that your eggs are fresh!
- Personally I never use my thermometer.
- To test if mixture is cooked – taste it – and you will know immediately when it is cooked.
- Use your set of measuring cups & spoons if you don’t have a scale – Pack measures lightly & level off surface with the back of a knife. Never press contents down. It’s baking law!
Thank You Ian for this recipe! – Original recipe sourced on http://wegsleepforum.weg.co.za/forum/kampsake/kampkos/2290-melktert-resep-nog-n-wenner