Milk Tart is an iconic South African recipe and Reuben Riffel adds his own touch to this traditional dish.
Milk Tart or Melktert as it is often called is a traditional South African recipe that can be found across the country.
You can bring many little twists and turns to it by using biscuits as a base or condensed milk, maizena or a little vanilla essence in the filling.
Reuben Riffel reckons that his little milk tart recipe will be better than your Ouma’s recipe. We’ll leave that for you to decide, don’t forget to let us know what you think.
Serves: 6 Preparation: 30 min Cooking: 30 min
|For the Filling|
|For the Base|
|Self Raising Flour||3/4||cup(s)|
Preheat the oven to 180°C
For the Milk Tart Base:
- Grease the tart dish with a little butter
- Mix all the ingredients together with an electric beater or a processor
- When it clumps together in a dough press into the tart dish.
- Allow to chill in the fridge while preparing the filling.
- Or you can use store bought puff pastry.
For the Milk Tart Filling:
- Pour the milk up into a pan
- Add the cinnamon stick
- Sprinkle in some nutmeg
- Add the butter
- Warm up until the butter melts.
- Separate the egg yolks from the white.
- In a separate bowl add the egg yolks
- Add a pinch of salt, the caster sugar and cake flour
- Give it all a good stir
- As the butter in the milk begins to melt, remove the cinnamon stick
- Pour the warm milk into the bowl with the egg yolks
- Return everything back to the pan on the stove
- Allow to thicken, stirring occasionally
- Remove from the stove and pour the milk tart filling into a bowl
- Cover with grease proof paper to prevent a skin from forming
- Place in the fridge for 15 minutes
- Line the tart bowl with the pastry
- Once the filling has cooled, whisk the egg whites to a soft peak
- Gently fold the egg whites into the filling mixture
- Pour the milk tart filling into the pastry lined tart case
- Place the milk tart in the oven at 180C for 30 minutes
- When done sprinkle with cinnamon