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Milktart
Wed 29-Aug-12
8:31 pm
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Rob12
London, UK

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This is probably THE default baked dessert in South Africa (across pretty much all culture groups).  It is whipped out for birthdays, funerals, christenings, any social gathering really.

 

The crust in this recipe was added by my mother and is a biscuit crust.  Traditionally a pastry case is used however it adds little to the dish and the traditional pastry was used just to soak up excess moisture from the filling and seldom eaten.  As the filling has been tweaked over the years and sets well, this is no longer necessary in our opinion.

 

Milktart

 

Crust:

1 cup flour

1/3 cup sugar

1/4 cup margarine or butter

1 egg

1 tsp baking powder

pinch salt

 

Mix together well, adding more flour if needed to form a firm dough, then chill, roll out to line a large pan (oven roaster size) or 3 tinfoil pie plates.

 

Filling:

2 litres milk (whole or semi-skimmed)

50 g margarine or butter

5 eggs

1 cup sugar

150ml cornflour

125ml flour

1tsp vanilla essence

cinnamon

 

Boil the milk and margarine or butter in a large pot (can also do this in a microwave).  Beat the eggs and sugar until creamy.  Add the cornflour, flour and vanilla essence.  Beat until smooth.  Add some of the hot milk to this mixture and blend.  Add the mixture to the milk in the pot.  Return to heat and stir well to prevent lumps.  When the mixture thickens, pour it into the crust.  Sprinkle lightly with cinnamon.  Bake at 180 C for approximately 20 minutes (the mixture should puff above the crust and brown slightly).

 

We have made this very successfully with lactofree milk and substituting Splenda for sugar.  This milktart should be chilled before serving and improves on standing to about 3 days (develops a more caramel flavour).  There are lighter textured milktart recipes out there but we have stuck to this one simply because it never flops…and can feed a small army.

Wed 29-Aug-12
9:23 pm
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brightspark
Wilts

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Hi Rob – I've looked up several recipes – they do vary, as you say!

I've also found "melktert shooters" – for those who can drink vodka;

 

375ml bottle vodka

395 gm (300ml) tin condensed milk (or more if you like it thicker…)

Half of a 375ml tin evaporated milk

 

Whisk, then pour contents into 1 litre bottle, and shake well.

Pour into shot glasses, and sprinkle with cinnamon.

Served chilled.

(courtesy zoopedup.com)

 

Looks inviting, doesn't it?

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Thu 30-Aug-12
8:21 am
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Rob12
London, UK

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Yeah, those are wicked!

Thu 30-Aug-12
9:28 am
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ep
Bulgaria

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Would certainly help the vodka to go down....big_laughbig_laugh

Who lives long sees much : The diary of my life in Bulgaria

Sat 1-Sep-12
10:21 am
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Terrier
York

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Blimey 2 litres of Milk Rob, must be a MASSIVE tart

Ah, re - read recipe and it does make a massive tart, using a roasting dish, I see

Sat 1-Sep-12
7:12 pm
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Rob12
London, UK

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Terrier said:

Blimey 2 litres of Milk Rob, must be a MASSIVE tart

Ah, re - read recipe and it does make a massive tart, using a roasting dish, I see

Indeed...it is probably three to four times thicker than the regular milktart but no one we have served it to has complained (yet).  That said you can split into smaller tarts or tartlets as desired.  Tends to disappear fast regardless of how it is put together...the one we made on Bank Holiday Monday was gone by Wednesday evening...that between four people.

Sat 1-Sep-12
9:28 pm
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Terrier
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Hate to see waste...looks like I don't need to worry with your crowdbig_laugh

Sun 2-Sep-12
9:38 am
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Rob12
London, UK

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Terrier said:

Hate to see waste...looks like I don't need to worry with your crowdbig_laugh

Never...food has to be spectacularly bad before we won't eat it roll_eyes

 

That said I did once make a lemon meringue pie that was so sour no one bar my aunt could stomach it...strangely enough that was also the last lemon meringue pie I ever made...

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