Spiced Melktert Dutch Milk Tart Food

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.

MILK TART WITH A BAKED CRUST

Steps:

• Crust - Step 1 - Measure the flour, baking powder and salt in a jug and whisk until combined. Cream butter and sugar together with a beater attachment until pale and fluffy (about 3 minutes). Add the egg and beat until thoroughly incorporated. By hand add in the flour mixture and mix until just combined.
• Crust - Step 2 - Press the dough into a 25cm/10inch tart plate with a removable base. Make sure that it isn't too thick and dock with a fork. Place in the freezer for 30 minutes. Meanwhile preheat oven to 200C/400F and when ready bake the base for 15 minutes or until golden and cooked through. You don't need to weight this down if you freeze the pastry. The pastry can be baked 1-2 days in advance and covered well and placed in an airtight container or box.
• Heat the milk with the cinnamon stick to just under boiling point.
• Lightly beat the eggs with the sugar, and then add the corn flour and flour.
• Pour the hot milk into this mixture, stirring rapidly.
• Return the mixture to the heat and cook, stirring until the mixture becomes thick.
• Keep stirring while it is cooking to prevent it from catching on the bottom of the pot and getting lumpy.
• Take the mixture off the heat and add the vanilla essence and butter.
• Stir well until the butter is melted.
• Pour the mixture into the prepared tart crust.
• Sprinkle with cinnamon sugar.

SOUTH AFRICAN MELKTERT (MILKTART)

Steps:

• Heat 3 cups of milk to boiling point.
• Mix remaining milk, flour, sugar, extracts, salt and egg yolks together and add to hot milk.
• Cook until very thick and remove from stove.
• Whisk egg whites to stiff peak stage and add to milk mixture after it has been off the stove for 5 minutes.
• Stir in margarine and pour mixture into ready-made pie shells.
• Sprinkle with cinnamon.
• Refrigerate to cool and set.

SOUTH AFRICAN MELKTERT OR MILK TART (CUSTARD PIE)

Steps:

• Preheat oven to 400o F.
• Line bottom and sides of two pie plates (not deep dish) with puff pastry making raised edges.
• In a pot, bring milk to a slow boil and add butter, salt and cinnamon. Reduce to simmer.
• In a mixing bowl, combine custard powder, corn flour and cake flour. Stir in cold milk and mix to form a paste. Stir in a little of the hot milk mixture.
• Stir custard mixture into the pot of hot milk. Add 4 tbsp of the sugar and bring to a boil, stirring continuously.
• Remove from heat once the mixture has thickened. Discard cinnamon.
• Beat egg whites until stiff. Gradually beat in the remaining sugar. Set Aside.
• Beat egg yolks lightly and add a little of the custard mixture to the egg yolks.
• Then stir the yolk/custard mixture into the main custard mixture and add almond extract.
• Gently FOLD in the egg whites.
• Pour the mixture into the awaiting pie pans and bake for approximately 10 minutes.
• Lower the temperature to 350 F and bake for an additional 10 to 15 minutes or until the filling has set.
• Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.
• Serve cold.

SPICED MELKTERT DUTCH MILK TART

Steps:

• Measure three-quarters of the milk into a saucepan, add the cinnamon, cardamom, nutmeg and heat to just below boiling point. Set aside to infuse for about 15 minutes.
• Mix together the remaining milk, egg yolks, flour,cornstarch, sugar and baking powder. Strain the spiced-flavoured milk, pour into a clean saucepan and cook, stirring, until the custard thickens. Remove from the heat, and whisk in the butter and vanilla. Cool to room temperature.
• Whisk the egg white stiffly and fold into the custard. Pour into the pastry shell and bake in a preheated oven at 375°F and bake for about 20 minutes more, until the filling is set. Slide the hot tart onto a plate, sprinkle with ground cinnamon whipped cream and serve warm or chill to serve cold.

MELKTERT

Steps:

• CRUST
• Set the oven at 200°C (400°F). Lightly grease a 24-cm (10-inch) shallow enamel plate or quiche tin. Roll out the pastry and line the baking plate or tin. Press in a piece of oiled foil and bake for 10 minutes. Remove foil and bake the crust for about 5 minutes more until crisp and golden. Allow to cool.
• FILLING
• Measure three-quarters of the milk into a saucepan, add the cinnamon and heat to just below boiling point. Set aside to infuse for about 15 minutes.
• Mix together the remaining milk, egg yolks, flour, cornflour (cornstarch), castor sugar (superfine or regular sugar) and baking powder. Strain the cinnamon-flavoured milk, pour into a clean saucepan and cook, stirring, until the custard thickens. Remove from the heat, and whisk in the butter and vanilla essence. Cool to room temperature. Reduce oven temperature to 180°C (350°F).
• Whisk the egg white stiffly and fold into the custard. Pour into the pastry shell and bake for 10 minutes. Reduce oven temperature to 160°C (325°F) and bake for about 30 minutes more, until the filling is set. Slide the hot tart onto a plate, sprinkle with ground cinnamon and serve warm.

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.