South African Milk Tart Traditional 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:

• 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:

• Stir graham cracker crumbs and melted butter together in a bowl; press firmly into a pie dish.
• Beat eggs and white sugar together in a bowl; mix in cornstarch and cake flour.
• Heat milk and cinnamon stick together in a saucepan until just under the boiling point, 5 to 10 minutes. Pour milk mixture into egg mixture, whisking constantly. Pour milk-egg mixture back into saucepan.
• Cook milk-egg mixture over medium heat, whisking constantly, until mixture thickens, 5 to 10 minutes. Remove from heat and stir in 2 tablespoons butter and vanilla extract until completely incorporated.
• Pour milk mixture into prepared crust and sprinkle with cinnamon sugar.

Steps:

• Roll out the pastry on a floured board until thinner.
• Beat an extra egg -- not one of the 4 in the ingredient list -- in a small bowl.
• Line 2 average-size or smaller pastry plates with the pastry, being careful not to strech it. Crimp edges, paint with the egg, and put in fridge to keep cold.
• Heat oven to 400 deg F/200 deg Celsius.
• Heat 3 of the cups of milk with the cinnamon. If using stick cinnamon, take it out when milk is hot (not boiling).
• Mix the flour, cornflour, salt and 4 tablespoons of the sugar with the extra cup of milk in another pot. Add the hot milk to this mixture, and keep whisking to prevent lumps forming.
• Bring to a slow boil while stirring or whisking, add vanilla, keep stirring.
• Take from heat and add the butter.
• Whisk the egg whites until stiff, add the rest of the sugar (4 tblsp) and whisk until really firm and glossy.
• Now whisk the egg yolks well, and add to the cooled milk mixture: you don't want boiled eggs!
• Fold in egg whites; use a whisk to incorporate them.
• Pour into the 2 lined pastry plates.
• Bake in the pre-heated oven: 10 mins at heat given above, then lower heat to 350 deg F/180 deg Celsius.
• Bake until puffed up and golden brown on top -- about 20+ minutes extra.
• When they come out of the oven you can sprinkle the tops with a cinnamon-sugar mixture.
• The milk tarts will fall again, which is normal. Best served still slightly warm, but can be made ahead, cooled and refrigerated. Always serve at room temperature or warm in oven again.

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:

• 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.

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 350 degrees F (175 degrees C).
• Combine 1/2 cup margarine and 1/2 cup sugar in a bowl; beat with an electric mixer on low speed until creamy. Add 2 cups flour, 1 egg, baking powder, and salt; mix well until dough comes together.
• Press dough into bottom and sides of two 8-inch pie plates to form crusts.
• Bake in the preheated oven until lightly golden, about 10 minutes. Remove from oven and let cool.
• Combine milk and 1 teaspoon margarine in a saucepan over medium-low heat; bring to a boil. Remove from heat.
• Mix 1 1/2 cup sugar, 2 eggs, 2 1/2 teaspoons flour, cornstarch, and vanilla extract into a smooth paste in a bowl. Pour over hot milk in the saucepan.
• Return saucepan to medium heat and stir milk mixture until thick, 5 to 8 minutes.
• Divide milk mixture evenly between the cooled crusts. Sprinkle cinnamon on top. Cool until filling is set, about 30 minutes.