South African Instant Milk Tart Recipes

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.

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. :).

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.

Steps:

• Place condensed milk in a mixing bowl and add lemon juice 5ml at a time while mixing thoroughly. Taste after every 5ml and add to suit your taste. Lemon juice will curdle the condensed milk and it will finally turn lighter in colour and change the texture. Be sure to end with a fairly tart (tangy) mixture to offset the sweetness of the custard. Must be pleasant to eat on it's own though -- Put aside but do not refrigerate.
• Make approximately 500 ml of Custard.
• Place one layer of Tennis biscuits on the bottom of a 20 x 30 glass or ceramic fridge/oven dish. Spread a layer of Custard (approximately 1cm) over the biscuits without disturbing them but covering them. Place another layer of biscuits over the custard. Now spread a layer of the lemony condensed milk over the biscuits (approximately 5-6 mm). Repeat until you run out of ingredients or you reach the top of the dish.
• Leave one biscuit for the end to crush and sprinkle over the top. You can decorate the top with other sprinkles but biscuit crumbles are the original. Refrigerate for 4 to 6 hours but cover with tin foil to keep fridge flavours out. Cut in square portions and serve.
• This is the original South African Fridge Tart!

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.