South African Melktert Milk Tart Recipes

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.

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:

• Mix sweetened condensed milk, 1 tin (300 ml) milk, egg yolks, corn starch and custard powder in a large microwave proof casserole dish. Whisk together until mixed well. Add the rest of the milk (5 tins or 1500 ml) and mix well again. Cook at high power in microwave for 3 minutes. Stir well and add margarine and vanilla. Cook for 3 minutes, stir well, continue cooking in two or three minute intevals until mixture is thickened and smooth. It takes about 8 minutes total in my microwave. Allow to cool slightly.
• Beat reserved egg whites until stiffly beaten. Fold in egg whites into cooked milk mixture.
• Pour into three baked pie crust - use Pat in Pan pie crust as a good pie crust for this pie.
• Sprinkle cinnamon on top of pie.

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.

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.

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.