Today we are going to go to African cuisine, my friends, with one of the most important and best desserts and tarts in the world, which is one of the oldest recipes on African desserts, if you have not been to South Africa before, you are probably reading this wondering (what milk Tart? or Milktert in Afrikaans?)
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| Milktert Dessert Recipe The African Milk Tart |
Milktert: It is a milk tart, consisting of a lot of milk, flour, and eggs, which gives it a soft, creamy texture.
Imagine a creamy cinnamon-flavored pudding that melts instantly in your mouth with a completely crispy crust. From one bite, are you imagining the taste?
Drink a cup of Earl Grey tea next to her, and you will have the food of the people of Paradise!
Luckily for you, you've been on a quest for the right recipe that makes Milktert's most authentic recipe ever since. While one team claimed it should be baked, others argued that the original milk tart should be cooked on a stove by heating the milk and then letting it cool. After many attempts, the no-baking team is the winner. Although travel options are limited these days, this is your chance to take a bite from South Africa.
Ingredients:
Pie crust:
- 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- Nine tablespoons salted butter, cold or frozen, cut into small pieces
- Large egg yolks
Attention:
- If you feel lazy or don't have time, you can always use a ready-made pie from the store.
- You can also replace unsalted butter with salt with the addition of a teaspoon of salt.
Stuff the milk cake:
- two glasses and a quarter of milk.
- Two tablespoons of butter.
- Two tablespoons of flour.
- Three tablespoons of cornstarch.
- Half a cup of sugar.
- Two eggs.
- tablespoon of vanilla.
- teaspoon cinnamon.
Steps of Preparing :
- 1- To make the cake crust (you can pre-make it and freeze it to be ready when cooking), preheat the oven to 200°C.
- 2- Mix flour, sugar, and butter pieces to make a dry dough.
- 3- Add the egg yolks and knead the dough with your hands in the form of a ball, but make sure not to over knead, otherwise you will not get a crispy and fluffy texture.
- 4- Lightly press the dough into a nine-inch round pan.
- 5- The milk chunks are usually round, and when the dough forms around the pan, freeze the entire dish for thirty minutes to at least an hour to ensure that the crust does not rise too much when baked.
- 6- Bake the dough in the oven for 25-30 minutes, until it dries and becomes brown or golden.
- 7- Mix milk, butter, and cinnamon over medium heat. Once it reaches a boil, turn off the heat and set aside.
- 8- In a medium bowl, whisk together the flour, cornstarch and sugar.
- 9- In another bowl, beat the eggs and vanilla together, then mix slowly with the dry mixture, then place the mixture in the bowl with constant stirring to make sure that it is smooth and free of any lumps.
- 10- Put the pot on the fire and continue stirring until bubbles appear, but do not let it boil. Continue cooking and stirring for 5-10 minutes until thick and creamy, like paste.
- 11- Remove the pot from the heat and pour it into the peel. (Wait until the filling reaches room temperature, then refrigerate for two hours until fully set, and enjoy the authentic taste of South Africa.
Tip:
- To test the quality of the filling, pour a small amount into a small bowl (I used a measuring cup) and refrigerate for 10 minutes. If it's busted, you're on the right track!
- In the other case, return the bowl to the stove and add a tablespoon of cornstarch.
In the end: I hope that you like this milktert dessert recipe and that the preparation steps are easy to do for everyone believe me if you try once will never forget its taste so I hope all try it, and if you like please tell me in the comments.
Bon Appetit
