Milk Tart

As a kid, I did not have much of a sweet tooth.  I didn't really like ice-cream or cake and I often passed on desserts.  When I was ten years old my family moved to South Africa, and within our first week there we were invited to a braai by some new friends.  For those unfamiliar with this word, a 'braai' is pretty much the equivalent of an American grill out.  Each family provides their own meat and the salads, drinks, and deserts are brought pot-luck style.  It was at this, first of many, braai that I discovered the South African milk tart, a dessert dish that I absolutely loved.  This dessert is similar to a custard tart, and is lighter and creamier than many other desserts.  It is traditionally sprinkled with cinnamon and tastes great with a cup of coffee after a meal.  My recipe was given to me by a very dear South African friend and therefore using metric measurements.  I have added the conversion to the side for my American friends.

Melktert (milk tart)

serves 8

200 g. of ready rolled puff pastry (7 oz.)

375 ml. milk (1 1/2 c.)

1 tsp. butter

pinch of salt

1 cinnamon stick

1 green cardamom pod

1 tsp. custard powder

1 1/2 tsp. cornflour (corn starch)

1 1/2 tsp. cake flour

15 ml. cold milk (1 Tbsp.)

50 g. sugar (1/4 c.)

2 eggs, separated

Pre-heat oven to 200 degrees C (400 degrees F).  Line a 20 cm. (8 in.) pie dish with the puff pastry.

Bring the mild to a slow boil in a medium saucepan, then add the butter, salt, cinnamon stick, and cardamom pod.  Combine the custard powder, cornflour and cake flour in a separate bowl.  Add the cold milk and make a paste. Stir a little of the hot milk into the paste to thin it, then stir the custard paste into the hot milk in the saucepan.  While stirring, add 2 Tbls of sugar. Continue to stir vigorously and make sure that there are no lumps in the custard.

Once the custard has thickened, remove it from the heat and discard the cinnamon stick and cardamom pod.  Beat the egg whites until stiff, then beat in the remaining sugar gradually and set it aside.  Beat the yolks slightly and add 2 Tbsp. of the warm custard mix. Mix well.

Stir the yolk mix into the custard saucepan (feel free to add a drop of almond extract if you would like for extra flavor).  Gently fold in the egg whites.  Pour into the prepared pie dish, sprinkle with cinnamon and bake at 200 degrees C (400 degrees F) for 10 minutes.  Turn the heat down to 175 degrees C (350 degrees F) and bake for another 10-15 minutes, or until it looks puffed up and golden.

Allow to cool and serve with a cup of coffee or tea. Enjoy!