Traditional South African Milk Tart
"This is a traditional South African tart. It is decadently smooth and creamy. It was brought to the country centuries ago when the dutch settlers first settled in the Cape in 1600. The large amount of milk used in this milk tart recipe is an indication that it was introduced by Dutch Dairy farmers.'Melk tert' is ubiquitous with South Africa. One finds milk tart at every festival, bazaar or church fete and in every home industry shop and flea market across the country. It is inexpensive to make, and this recipe makes two complete tarts so you can take it to a bake sale and contribute meaningfully or give one away and keep one for yourself. It goes really far and you have only used 1 ltr of milk. Go ahead, give it a go. You will thank me for it!"
Cooking Vessel Size10" pie dish, 2" deep
Ingredients
- 125 gram full fat margarine. You can use butter if you can afford it.
- 125 milliliter Sugar
- 1 Egg
- 500 milliliter Flour.
- 2 teaspoon Baking powder
- 1 liter Whole milk. Pour 200 ml in a large jug or bowl and 800 ml in a large saucepan.
- 30 milliliter Margarine
- 2 Eggs. Separated. Put the egg whites into a clean, separate bowl. Keep the eggs yolks in a separate dish.
- 1 Whole egg
- 200 milliliter Sugar
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For the crust. Cream 125 g margarine with 125 ml sugar.
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Add one whole egg and mix again.
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Add 500 ml flour and baking powder slowly to the mixture and mix till it forms a ball of dough.
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Wrap in saran wrap and leave to chill in the fridge for 15 minutes.
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Prepare the pie dishes with PAM and line the pie dishes.
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Bake at 200C for 10 minutes or until done. Pastry should be slightly golden around the edges. Allow to cool.