South African Crustless Milk Tart Food

SOUTH AFRICAN CRUSTLESS MILK TART

Steps:

• Put all the ingredients together into a bowl or food processor and beat to a smooth batter.
• Pour into a buttered pie dish (approximately 23cm/9" in diameter, but it doesn't matter if it's not exact, the finished tart will just be either a bit deeper or shallower). Sprinkle the cinnamon over the top.
• Bake for 45 minutes at 175C / 350°F
• Serve warm or cold. It sinks and becomes denser as it cools. If you eat it hot you'll need a spoon to scoop up the soft custardy tart but cold you can pick up the slices in your hand, if it hasn't vanished long before then. :).

SOUTH AFRICAN MILK TART -- TRADITIONAL

Steps:

• Roll out the pastry on a floured board until thinner.
• Beat an extra egg -- not one of the 4 in the ingredient list -- in a small bowl.
• Line 2 average-size or smaller pastry plates with the pastry, being careful not to strech it. Crimp edges, paint with the egg, and put in fridge to keep cold.
• Heat oven to 400 deg F/200 deg Celsius.
• Heat 3 of the cups of milk with the cinnamon. If using stick cinnamon, take it out when milk is hot (not boiling).
• Mix the flour, cornflour, salt and 4 tablespoons of the sugar with the extra cup of milk in another pot. Add the hot milk to this mixture, and keep whisking to prevent lumps forming.
• Bring to a slow boil while stirring or whisking, add vanilla, keep stirring.
• Take from heat and add the butter.
• Whisk the egg whites until stiff, add the rest of the sugar (4 tblsp) and whisk until really firm and glossy.
• Now whisk the egg yolks well, and add to the cooled milk mixture: you don't want boiled eggs!
• Fold in egg whites; use a whisk to incorporate them.
• Pour into the 2 lined pastry plates.
• Bake in the pre-heated oven: 10 mins at heat given above, then lower heat to 350 deg F/180 deg Celsius.
• Bake until puffed up and golden brown on top -- about 20+ minutes extra.
• When they come out of the oven you can sprinkle the tops with a cinnamon-sugar mixture.
• The milk tarts will fall again, which is normal. Best served still slightly warm, but can be made ahead, cooled and refrigerated. Always serve at room temperature or warm in oven again.

MILK TART

Steps:

• Cream the margarine and sugar together and beat in the egg.
• Add the flour and salt and knead until a soft dough is formed.
• Press the mixture into a greased circular pie dish and bake at 350°F/180°C for 15 minutes.
• Bring the milk and margarine to the boil.
• Cream the sugar, eggs, maizena, flour and vanilla essence.
• Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens.
• DO NOT BOIL.
• Pour the filling into the pie crust and cool.
• Refrigerate until required and sprinkle with cinnamon to serve.

CRUSTLESS MILK TART

Steps:

• Melt the butter, add the egg yolks and sugar.
• Beat with a fork.
• Add the dry ingredients and milk to the egg mixture.
• Stifly beat the egg whites, fold into the mix and blend well.
• Pour into an oven dish about 35x20cm- the mixture should be about 3cm deep.
• Bake at 160C for 45-60mins.
• It is lovely with cinnamon sprinkled on top before cooking.

SOUTH AFRICAN INSTANT MILK TART

Steps:

• Stir graham cracker crumbs and melted butter together in a bowl; press firmly into a pie dish.
• Beat eggs and white sugar together in a bowl; mix in cornstarch and cake flour.
• Heat milk and cinnamon stick together in a saucepan until just under the boiling point, 5 to 10 minutes. Pour milk mixture into egg mixture, whisking constantly. Pour milk-egg mixture back into saucepan.
• Cook milk-egg mixture over medium heat, whisking constantly, until mixture thickens, 5 to 10 minutes. Remove from heat and stir in 2 tablespoons butter and vanilla extract until completely incorporated.
• Pour milk mixture into prepared crust and sprinkle with cinnamon sugar.

SOUTH AFRICAN MILK TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1/2 cup margarine and 1/2 cup sugar in a bowl; beat with an electric mixer on low speed until creamy. Add 2 cups flour, 1 egg, baking powder, and salt; mix well until dough comes together.
• Press dough into bottom and sides of two 8-inch pie plates to form crusts.
• Bake in the preheated oven until lightly golden, about 10 minutes. Remove from oven and let cool.
• Combine milk and 1 teaspoon margarine in a saucepan over medium-low heat; bring to a boil. Remove from heat.
• Mix 1 1/2 cup sugar, 2 eggs, 2 1/2 teaspoons flour, cornstarch, and vanilla extract into a smooth paste in a bowl. Pour over hot milk in the saucepan.
• Return saucepan to medium heat and stir milk mixture until thick, 5 to 8 minutes.
• Divide milk mixture evenly between the cooled crusts. Sprinkle cinnamon on top. Cool until filling is set, about 30 minutes.

SOUTH AFRICAN MELKTERT (MILK TART)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
• In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
• Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.

SOUTH AFRICAN MILK TART (MELKTERT)

Steps:

• Preheat oven to 400°F.
• For the crust, combine the flour, baking powder, and salt in a large bowl.
• Cut in the butter with a pastry cutter or knife until the flour resembles a coarse cornmeal.
• Stir in the sour cream to form a soft dough.
• Dust the dough with flour and form it into a ball.
• On a generously floured surface, roll out the dough to fix at 11x13-inch baking sheet or a 14-inch pizza pan. It will be thicker than a usual pie crust.
• Carefully lift the dough and lay it out flat on the unoiled pan. Crimp the edges by pinching them to form a rim. Pierce the dough with a fork in several places.
• Bake for 25-30 minutes until crisp and golden.
• Meanwhile, make the custard by heating the milk to boiling.
• Combine the sugar, flour, eggs, and salt in a blender.
• When the milk begins o foam, pur it slowly into the whirling blender.
• Pour the custard back into the saucepan. Cook over medium heat, stirring constantly for 3-5 minutes, until thickened.
• Remove from the heat, and stir in the vanilla and almond extracts. Set aside.
• When the crust has baked, spread the custard filling evenly over it.
• Generously sprinkle the top with cinnamon and brown sugar. Return the tart to the oven for about 15 minutes, until the brown sugar melts and the top of the custard is firm.
• Serve the milk tart warm or cold.