Milk Tart and Milk Tart Shooters

There are many desserts in South Africa that have been acquired during the period of its colonization.  One of these is the Traditional milk tart or “melk tert” as we call it . It has Dutch influences, both in its ingredients and in its name. “Melk” is the Dutch word for milk, and “tert” is an Afrikaans derivative of the Dutch tart.  It is a mildly sweet custart tart sprinkled with ground cinnamon.  There is nothing more delicious than its smooth creamy taste, enjoyed with tea or as a dessert.

One thing I really dislike about reading recipes, is when they are not explained properly. I try my best to give you as many details as possible, so that  when you make these recipes, they are without fault. I encourage you to make comments below, either positive or negative, so that others can benefit from any mistakes made, or problems encountered. I would be more than happy to answer any questions as well.  Hopefully you will find these easy to follow and delicious to eat.  I would love to hear from you.

4.8 from 5 votes

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Milk Tart Shooters - Turkish Tigers

Prep Time

10 mins

Total Time

10 mins

 

Course: Drinks and Dessert

Servings: 4

Author: Ev @ Shades of Cinnamon

Ingredients

• 50 ml vodka
• 125 ml condensed milk
• 125 ml evaporated milk
• ground cinnamon for sprinkling

Instructions

1. Mix the vodka, condensed milk and evaporated milk together.
2. Chill well
3. Pour into small glasses.
4. Sprinkle with a light dusting of cinnamon. Do not use too much as it will overpower the taste of the drink.

4.8 from 5 votes

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Milk Tart

Recipe Type : Dessert and Drinks Author: Ev Prep time: 45 mins Cook time: 15 mins Total time: 1 hour Serves: 10

Ingredients

• PASTRY CRUST
• 125 g butter
• 1/2 cup sugar
• 1 egg
• 2 cups flour
• 2 teaspoons baking powder
• pinch of salt
• MILK TART FILLING
• 4 1/2 cups milk
• cinnamon stick
• 3 eggs
• 2 1/2 Tablespoons cornflour
• 2 1/2 Tablespoons flour
• 1 cup sugar
• pinch of salt
• 1 teaspoon vanilla essence
• 2 Tablespoons butter

Instructions

1. Beat the butter and sugar until light and creamy. Add the egg and beat well.
2. Add the flour, baking powder and salt and beat until a fine breadcrumb consistency. Then using your hands form the crumbly mixture into firm dough.
3. Press into a 23x3cm deep (9.1 x1.2in) round pie dish, spreading the pastry up the sides so that it is even all over. This quantity is the perfect amount for this size pie dish if you like a thick pastry base. For a thinner base, dont use all the pastry. If you would rather make individual small tarts you can use muffin or cup cake trays. Once the pastry is evenly distributed, prick it with a fork all over the base, and bake at 180°C until light brown. This should take about 10 – 15 minutes depending on the size of your tarts and your oven temperature, so watch them closely. The longer the pastry bakes, the crisper it will become
4. Place the cinnamon stick in the milk and bring to the boil gently and making sure not to burn the bottom of the pot – as the taste of burnt milk will ruin the delicate flavor of the filling. Remove the cinnamon stick .
5. Beat eggs in a bowl and add the sugar, flour, cornflour and salt, mixing well.
6. Once the milk has come to the boil, pour it into the egg and flour mixture and stir well.
7. Return this to the stove and whisk gently but constantly until the mixture thickens. You don’t want any lumps in your filling so be prepared to stand over this mixture until it has boiled and thickened properly.
8. Add butter and vanilla essence and mix well.
9. Pour into cooked shell. The tart is not baked again, it sets in the fridge.
10. Allow to cool on a shelf until it is room temperature and then transfer the tart to the fridge.
11. It will take a few hours for the mixture to cool, and set properly. Once cooled sprinkle with cinnamon.