MILK TART
This custard pie with a sweet pastry crust is a South African favorite, especially at tea time. I got this wonderful recipe from a friend.
Provided by RENE CONRADIE
Categories World Cuisine Recipes African
Time 50m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.
- Bake in preheated oven for 10 to 15 minutes, until golden brown.
- In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
- In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.
Nutrition Facts : Calories 241 calories, Carbohydrate 35.9 g, Cholesterol 56.9 mg, Fat 8.8 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 5.2 g, Sodium 145.5 mg, Sugar 21.7 g
SOUTH AFRICAN MILK TART
Milk tart with creamy filling and a homemade crust is a South African classic. Perfect as dessert or served for tea time.
Provided by Alida Ryder
Categories Dessert
Time 5h
Number Of Ingredients 12
Steps:
- Make the pastry according to recipe instructions then blind bake until golden brown and crisp. Remove from the oven and allow to cool.
- To make the filling, heat the milk, cream, vanilla, almond extract and nutmeg in a saucepan over medium heat.
- In a mixing bowl, whisk together the egg yolk, sugar, flours and salt.
- Once the milk is hot, whisk two ladles full of the milk into the egg mixture to temper the eggs.
- Pour the egg mixture back into the saucepan and cook until thickened, whisking continuously. Cook the custard for 2-3 minutes until thick and smooth.
- Pass the custard through a fine-mesh sieve. Beat in the butter.
- Pour the custard into the prepared crust. Spray a piece of parchment paper with cooking spray then press onto the surface of the custard to avoid a skin from forming.
- Place the milk tart in the fridge and allow to set for at least 4 hours but ideally overnight.
- Before serving, dust the cinnamon over the milk tart. Slice and serve.
Nutrition Facts : Calories 278 kcal, Carbohydrate 36 g, Protein 6 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 151 mg, Sodium 63 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
MILK TART WITH BROWN-SUGAR CRUST
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h30m
Number Of Ingredients 16
Steps:
- Crust: In a food processor, pulse brown sugar and 1/4 cup flour to combine. Add salt and remaining 1 cup flour; pulse to combine. Add butter and pulse just until mixture forms peasize clumps. Add egg yolk and ice water and pulse just until mixture starts to come together. Turn out dough onto a piece of plastic wrap and bring together in plastic to form a disk. Wrap and refrigerate until firm but still pliable, about 30 minutes.
- On a lightly floured surface, roll out dough to a 13-inch round. Press into bottom and up sides of a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate until firm, about 45 minutes.
- Preheat oven to 375 degrees. Line dough with parchment; fill with dried beans or pie weights. Bake 25 minutes, then remove parchment with beans. Bake until crust is golden and set throughout, about 10 minutes more. Let cool completely on a wire rack.
- Filling: In a medium saucepan, heat milk and cream with vanilla pod and seeds until almost boiling. Meanwhile, in a bowl, whisk together egg and granulated sugar until combined and thick, then whisk in flour, cornstarch, and salt. Reduce heat to medium, then slowly whisk egg mixture into cream mixture. Continue whisking until bubbles appear in center of pan, about 3 minutes.
- Remove from heat and stir in butter until melted. Pass through a fine sieve into a bowl; discard solids. Pour filling into cooled crust. Sprinkle with cinnamon and refrigerate at least 3 hours and up to overnight. Cut into wedges to serve.
MILK TART WITH A BAKED CRUST
Subject to personal taste, this is in my opinion the original South African Milk tart. (Melktert) Baked crust and a filling that does not require baking.
Provided by Fatman
Categories Tarts
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Crust - Step 1 - Measure the flour, baking powder and salt in a jug and whisk until combined. Cream butter and sugar together with a beater attachment until pale and fluffy (about 3 minutes). Add the egg and beat until thoroughly incorporated. By hand add in the flour mixture and mix until just combined.
- Crust - Step 2 - Press the dough into a 25cm/10inch tart plate with a removable base. Make sure that it isn't too thick and dock with a fork. Place in the freezer for 30 minutes. Meanwhile preheat oven to 200C/400F and when ready bake the base for 15 minutes or until golden and cooked through. You don't need to weight this down if you freeze the pastry. The pastry can be baked 1-2 days in advance and covered well and placed in an airtight container or box.
- Heat the milk with the cinnamon stick to just under boiling point.
- Lightly beat the eggs with the sugar, and then add the corn flour and flour.
- Pour the hot milk into this mixture, stirring rapidly.
- Return the mixture to the heat and cook, stirring until the mixture becomes thick.
- Keep stirring while it is cooking to prevent it from catching on the bottom of the pot and getting lumpy.
- Take the mixture off the heat and add the vanilla essence and butter.
- Stir well until the butter is melted.
- Pour the mixture into the prepared tart crust.
- Sprinkle with cinnamon sugar.
FLEMISH SUGAR TART
This tart pairs a cinnamon-tinged crust with a caramelized brown-sugar filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h5m
Yield Makes one 10-inch tart
Number Of Ingredients 14
Steps:
- Dough:Pour milk into a small bowl. Sprinkle yeast evenly over milk, and let stand until foamy, 5 minutes. Stir together flour, granulated sugar, cinnamon, and salt in a medium bowl. Make a well in center, and add milk mixture, egg, and butter. Mix dough with your hands, and knead until dough comes together to form a ball. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, about 2 hours.
- Roll out dough to a 12-inch round on a lightly floured surface. Fit dough into a buttered 10-inch fluted tart pan with a removable bottom, and trim overhang flush with rim of pan. Cover with plastic wrap, and let rise in a warm place 15 minutes.
- Filling:Preheat oven to 375 degrees. Stir together cream, eggs, and vanilla in a large bowl. Whisk in brown sugar, butter, and salt until smooth. Pour into tart shell, and bake 10 minutes. Reduce heat to 350 degrees, and bake until filling is set, about 20 minutes. Let cool in pan on a wire rack 10 minutes. Unmold, slide off bottom of tart pan, and let tart cool on rack. Serve warm or at room temperature.
NO-BAKE LEMON ICEBOX PIE
Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!
Provided by By Annalise Sandberg
Categories Dessert
Time 8h
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
- In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g
MILK & SUGAR PIE
This recipe is at least 65 years old according to my Mom, she remembers her Mom making it when she was a little girl and she is mow 74 years old. Mom said it was an economical pie and very rich so it would serve a large family. It is scrumptious! Hope you all enjoy it! TOL = Tons of Love! A Positive saying I created in these...
Provided by Gloria Monroe
Categories Pies
Time 55m
Number Of Ingredients 9
Steps:
- 1. Combine flour, white and brown sugars and salt in a medium sized bowl. Mix well.
- 2. Slowly add evaporated milk and whole milk to flour sugar mixture, mix well Add melted butter, stir well.
- 3. Pour into pie crust, sprinkle with cinnamon, if you like cinnamon use the larger amount.
- 4. Bake in a preheated 425 degree oven for 10 minutes, reduce oven temperature to 350 degrees and bake for an additional 30 to 35 more minutes. Cool - Store leftovers in the refrigerator I like this pie warm or cold
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love