Melktart

Food & Drink, Events and Entertainment
21
I got this Ouma recipe from a boertjie friend of mine.

Melktert

Kors (2 terte) (1 tert)

125 botter/margarien, gesmelt (62.5g)

50g/60ml strooisuiker (25g/30ml)

1 eier, geklits (1/2)

275g/500ml koekmeelblom (137.5g/250ml)

5ml bakpoeier (2.5ml)

Knippe sout (Knippie)

Metode

• Klop die suiker en eier vinnig by die gesmelte botter.

• Sif die meel, bakpoeier en sout saam en meng dit met die eiermengsel.

• Druk die deeg in 2 tertbakke.

• Prik die korse met ‘n vurk en bak 10 minute teen 180°C. nog beter: bak die korse blind vir 10 minute en dan sonder die boontjies/gewiggies vir nog 5 minute.

Vulsel (2 terte) (1 tert)

1.5l melk (750ml)

50g/60ml botter/margarien (25g/30ml)

4 eiers (2)

200g/250ml strooisuiker (100g/125ml)

70g/150ml mielieblom (Maizena) (35/75ml)

70g/125ml koekmeelblom (35g/62.5ml)

Knippie sout (knippie)

5 ml vanieljegeursel/amandelgeursel (2.5ml of meer)

Fyn Kaneel/kaneelsuiker

Metode

• Bring die melk en botter stadig tot kookpunt in dikboomkastrol.

• Klits die eiers en suiker baie goed saam tot liggeel en sponsagtig dik met ‘n elektriese handmenger.

• Voeg die mielieblom, meel, sout en vanieljegeursel by en klits verder totdat alles by die eiermengsel ingeklits is en daar geen klonte is nie.

• Klits ‘n bietjie van die kookmelkmengsel by die eiermengsel.

• Klits die eiermengsel nou by die res van die melkmengsel.

• Plaas terug op die stoof en roer vinnig totdat dit lekker dik is en weer begin prut.

• Skakel die stoof af, sit die deksel op en laat die vulsel vir ‘n paar minute staan.

• Giet die warm vulsel in die tertkorse.

• Sif kaneel oor.

• Bak die terte 10 minute teen 180°C.

• Sit louwarm voor, of laat afkoel en plaas in die yskas en bedien koud.

22
Actually pretty easy to understand, I am amazed. But to be fair, you are supposed to translate on EF: Only 10 minutes backing??

23
http://www.spar.co.za/Recipes/View/easymilktart

24
Afrikaans and Swiss German have more in common than one might think.It's first cooked in a pan, much like custard, then it's finished in the oven.

I left it in Afrikaans for authenticity but if anyone would like the recipe and cannot translate it, I would be happy to.

25
10 minutes blind baking for the base plus 10 minutes finishing off/setting in the oven for the already cooked filling I think if my understanding of the recipe is correct.

It is very much similar to Flemish so I think I've understood it correctly as I used to read it pretty well when we lived in Belgium.

26
Afrikaans is probably more like Flemmish than Dutch. The two understand each other well. If you can read Flemmish then you'll have no problem with Afrikaans.

===================================

for 2 tarts

125 melted butter

50g caster sugar

1 egg beaten

275 flour

5ml baking powder

pinch of salt

method

beat the sugar and egg into the melted butter

sift the flour, baking powder and salt together and work into a dough.

line your pastry cases

prick with fork and blind bake at 180 for 10 minutes.

filling

1.5 l milk

50g butter

4 eggs

200g caster sugar

70g maizena

70g flour

pinch of salt

vanilla/almond essence

ground cinnamon

method

in a thick bottomed pan, slowly bring the milk and butter to boil then turn it down

beat the eggs and sugar very well with an electric beater until light and fluffy

sieve all of the dry ingredients together (flour, maizena, salt)

mix the dry ingredients to the egg mixture

whisk the milk into the egg mixture and return to the pan

kep stirring on a low heat until it begins to thicken like custard

switch of the heat and put the lid on the pan and let the custard stand for a few minutes

pour the mixture into the baked pastry cases

sif the cinnamon over the top of the tarts

bake at 180 for another 10 minutes

let it cool off slowly, refridgerate and serve chilled.

===============================================

27
Thanks- some of us do not speak Swiss German... or Flemish, for that matter

Will have to try- my OH was born in CT of an Afrikaans speaking mother- but they only spoke English at home, as father didn't speak Afrikaans (and hated it sorry).

28
Give him the recipe in Afrikaans, I'm sure he'll enjoy it. Melktert is as Afrikaans as you can get and even if he didn't speak Afrikaans growing up he would have had to have learned it in school.

It's basically custard tart. Make sure not to overcook the custard, the finished product should be wobbly.

29
LOL, OH was 3 years old when the family moved to the UK- thanks to Apartheid! So no, he never learnt Afrikaans.

My mil reverted to Afrikaans in the latter stages of Alzheimers- it was most disconcerting (as nobody could understand her!) - but when visiting CT we bought her a tape of Afrikaans nursery rhymes- and it was the only thing that would bring her to 'life' in her demented state, poor thing.

But will try the tart- sure OH will love it, as she used to make it- along with Bobotie.

30
Bobotie is one of my standards, I can send you my version of it.

31
Yes please- I do have my mil's version, in her own hand-writing, with her recipe for yellow rice too. I was quite shocked when I first met her, to see her bite the cardamom in to open it, and throw it in the pan- but got used to it. She also taught me to do rooti- but wow, so much butter!

32
You have been well educated. I am sure that if you have Ouma's bobotie recipe that it's authentic. In fact, I might want your recipe!

Roti, mmm Zorina's on Loop street in Cape Town have the best Roti's.

33
I found that these two pages on Facebook often have the best recipes...Both in Afrikaans but then again, Google Translate is good enough for this.

https://www.facebook.com/Kreatiewe.Kos.Idees?fref=ts

https://www.facebook.com/KoekEnTert