Does any one have Oma`s special, one of a kind, to die for Melktart recipe??
Think it might make a good alternative to the Osterküchen they have here. Seeing as if my husband does not like raisins, it should be to his liking.
Thanks!!
To all the South African bakers out there!!
You certainly should and even the name sounds delicious, I suppose it's milk tart in English? Let's wait for some yummy recipes.
loool...so do I. edited fast - that is what happens when you try to write and your 6 year old has to show you every pencil mark on the paper.
Is that what you're looking for?
http://www.kochbar.de/rezept/306602/...Baudrexel.html
here is a recipe in English, but without picture:
Baked Milktart
Ingredients
Puff pastry, - ready rolled butter puff pastry 2 cups (500 ml) milk 1 cinnamon stick 4 tablespoons (60 ml) butter 1⁄2 cup (60 gram) flour 6 tablespoons (66 gram) sugar Pinch of salt 4 large eggs 1 teaspoon vanilla Method
Grease a 20 cm pie dish Line pie dish with pastry Bake it blind for about 5 to 10 minutes at 200°C Gently heat milk in a saucepan with the cinnamon stick and butter. Remove from heat when it starts simmering, cover with a lid and leave for 30 minutes to allow the cinnamon stick to infuse the milk. In mixing bowl, mix flour, sugar and a pinch of salt with a little water into a smooth paste. Add egg yolks. Slowly add milk to the mixture while stirring. Return to saucepan and simmer slowly while continually stirring with a wooden spoon until it thickens. Remove from heat, add vanilla, and allow it to cool down. Whip the egg whites until firm, then fold the whipped egg whites into custard. Pour into prepared crust. Bake for 20 minutes at 200°C Reduce heat and bake for a further 20 minutes at 160°C Notes:
Traditionally, the milk is infused not only with cinnamon, but also with cardamom pods, almond and naartjie peel. (Naartjies are citrus fruit that is similar to mandarins.) For even more flavour, you can add a vanilla pod, split in half across its length with the seeds scraped out with the back of a knife, to the milk. Remember to remove the pods, quills and peel from the milk before adding rest of the ingredients.
Unbaked Milk tart
Ingredients
1 can (397 gram) condensed milk 3 1/4 cups (800 ml) fresh milk (you can also the empty condensed milk cans as measure: you need 3 cans full of milk) 1/4 cup (60 ml) cornflour 1/4 teaspoon (1 ml) salt 2 eggs 1 teaspoon (5 ml) vanilla essence, or vanilla seeds scraped from a vanilla pod 2 tablespoons (30 ml) butter 1 packet South African Tennis biscuits, or if not available, any other square or rectangular biscuit. Method
Microwave method
Combine condensed milk and 2 1/2 cans fresh milk together and heat until almost boiling. (This can take 5 to 8 minutes on high, depending on your microwave oven.) Mix cornflour, salt, eggs and remaining 1/2 can of cold fresh milk together. Add small quantities of the hot milk mixture to the egg mixture, to gradually increase its temperature without cooking the eggs. Add the egg-and-milk mixture to the warm milk mixture while whisking briskly. Cook for 8 to 10 minutes on high in the microwave oven, but remove every minute and stir well before continuing. Add butter and vanilla. Line a large enough dish with biscuits. It works great if you line a rectangular or square Pyrex dish with square, South-African manufactured Tennis biscuits, but any plain biscuits can be used. Fill gaps between biscuits with broken biscuit pieces. Pour the warm mixture gently over the biscuit base. Sprinkle with cinnamon and allow it to set for 3 to 4 hours in the fridge. Stove-top method
Pour condensed milk and 2 1/2 tins of fresh milk into a saucepan and bring to simmer. Use 1/2 cup cold milk to prepare a paste with the corn flour, and add to the boiling milk. Stir continuously until the mixture thickens. Remove from heat. Beat the eggs in a separate container and add spoonfuls of the thickened milk-mixture to slowly raise the temperature of the egg mixture until warm. Add egg mixture to the thickened mixture while stirring continuously. Return to heat and cook slowly for a few minutes. Remove from heat. Add butter and vanilla essence. Pour into lined biscuits dish while mixture is still hot. Dust with cinnamon. Allow it to set in the fridge, for 3 to 4 hours.
My South African mil used to make a lemon/orange version she called 'biscuit tart' - a million calories a slice but delicious. Got the recipe somewhere in my little book.
The unbaked looks simply mouthwatering.
Got to agree...the unbaked method sounds fantastic and with condense milk I have then an excuse to lick the tin out afterwards!!
Thanks a mil guys
100% agree, and it tastes good! and best part...IF you make this on a weekend, it does not have any calories in it, it does not count...mmhmm, ja right
Who is counting, not me as I love Milktart!
Sounds about time that I make it again....
yeah..together with a bunch of Koeksisters what could make the weekend better
Now you have my attention!
I have never tried to make my own koeksisters, because I think its effort and messy and urgh....my mom used to mak eit when we were kids, even then I remembered she complained about the effort and mess
I always satisfy my sweet tooth on koeksisters in SA, buy a packet at a home bakery, eat the whole packet and then dont touch it again until next year when I go to SA.
No, this thread is not good for a late night ...now I have to go and see what is in the fridge...yogurt, salad...nah. Ok, found the kids sweets
LOOOOOL.... good snacking then!!
I have made my own Koeksisters here for family and friends. Believe me it is not so bad and not too much mess. They go crazy over them and I get asked again and again to please make them.
Now my husband is starting to drool and is telling me how great they are...sugary sweet syrup, crispy batter,..alright!! now he has me drooling as well. DAMN, the kids dont have a sweet supply and the only thing that stares back at me from the fridge is the cats breakfast. Give that a pass and go to bed instead.
Look so much forward to the weekend and baking my Melktart with a pair of Koeksisters to go with it.
Charz..and now you HAVE to share the koeksister recipe.Plse!
Hi all,
I do a lot of SA baking in my house...I regularly make Melktert, melkkos, Oxtail, Jam tertjies, pancakes, nice peppersteak pies! I miss garage pies!
We actually do not eat much different from when we lived there at all. Just less meat!
Enjoy the melktert this weekend!
Lekker eet!
Just can't find the MIL's biscuit tart recipe - I think one of my daughter's 'borrowed' it. Found her recipe for Bobotie though - one of my favourite SA recipe.
I will defo try one as well.
Just made my first melktart ever and I have to say it looks great (it's still cooling). One question: Is it normal that the mixture looks, feels and tastes like a vanilla pudding?
Melktert......... mmmmmmmmmmm
Here is the traditional old Boere recipe.
This is an ancient old traditional recipe, made from scratch, but very easy - it makes 2 "normal" size pie dishes, or one large oblong baking dish.
The pastry must be pressed in quite thinly, as it doubles in thickness when baked.
Crust:
125gr butter
1/2 cup sugar
1 egg
pinch salt
2tsp Baking Powder
2 cups flour (only use 1 1/2 initially, addiing the rest afterwards to form a dry dough)
Cream the butter and sugar, add beaten egg, mix well, sift in BP, salt & flour.
Add the extra half cup of flour slowly to form a crumbly dough.
Press into greased dishes.
Bake +- 20 mins @ 180c, till lightly browned.
Filling:
1 ltr milk
1 cup sugar
2 heaped Tblsps flour
2 heaped Tblsps maizena
4 eggs - seperated
vanilla essence
knob of butter (about 30gr)
cinnamon.
Take out 1/2 cup of milk and set aside for next stage.
Add the sugar to the bulk of milk in pot and bring to boiling point.
In the 1/2 cup milk - add egg yolks, flour, maizena, (in a fairly large bowl) pour the hot milk mixture over this, stirring well, then return to pot on stove, and cook on low heat till thick.
Add the knob of butter and vanilla essence, mixing in well.
Fold in the stiffly beaten egg whites.
Pour into pie dish/dishes.
Sprinkle generously with cinnamon powder.
Leave to cool (preferably overnight in a cool place, not in fridge)
The mixture will appear too runny to slice, until it`s cooled and set.
Better made the day before required, as the pastry sort-of morphs - blending with the filling - and is delicious!
...............
Now ...... did someone mention Melkos? .... Recipe please? I haven`t eaten that since pa fell off the cart about 40 years ago!
Anyone know where to purchase milk tart
in Zurich?
After 7 years the craving is really bad.