milk tart + tea cups + merry-go-rounds
July 24, 2012 in Dessert
Milk tart! They say that time changes everything, and everything changes with time…but does it? I think time is like a merry-go-round … It is only your view of things that changes, not the merry-go-round … … “melk tert” never changed.
I grew up with “melk tert” with almond essence, puff pastry and cinnamon sugar sprinkled on top. It brings back many fond and happy memories. A kaleidoscope of “Kerk bazaars” (Chruch fete’s) and of course the “koek en tee na kerk op Sondae” at our home (cake and tea after church on Sunday).
The most lingering memory of the milk tart for me was custard inside the tart shell. This recipe is one of those versatile recipes that gives you the freedom to decide how you want to use it…either in a traditional puff pastry shell, or one where you create your own biscuit base or what I did … I thought I would update this age old classic without trying to change its history or heritage so I served it in my Mom’s tea cup and I added a few a Amaretti biscuits allowing the memories of the past to dwell in the sweetness of the present
My mom and I made it just the way that we remembered….I went to visit her the other day and we milled about in the kitchen, talking and laughing about those times when we were much younger … the many different stories of how to make milk tart and how to bring the best tart to the bazaar, we talked about family, we giggled like young girls as the milk boiled over and the maizina mix splattered all over the kitchen counter, we counted how many “melk terte” we had made together over the years and then we counted the blessing we have been able to share – then and now. For just a few hours I was again on that merry-go-round … me, my mom, the milk tart and a heap of happy memories….
Dankie Ma. Lief vir jou.
Recipe
Serves: 8
Preparation and cooking time: 30 min
Ingredients
4 Cups of full cream milk
150g Sugar
1/2 t Salt
4 Large eggs separated
90g Maizena powder mixed with some of the milk (mix through until it has that thick cream consistency)
1/2 t Almond essence
3T Butter (not margarine)
Sugar and cinnamon mix
50ml Sugar
5ml Ground cinnamon
Amaretti biscuits
Method
1. Mix the milk, sugar and salt in pot and bring to boil.
2. In the meanwhile beat the egg yolks slowly adding the Maizina.
3. Pour this mixture very slowly in the milk mix – I use a hand egg-beater to mix it in – to avoid lumps
4. Cook for 5 minutes till cooked.
5. Add the almond essence and the butter. Stir well.
7. Beat the egg whites until soft peaks start to form then slowly fold this in the custard.
8. Please always taste again for seasoning.
9. Pour in cups or mugs, sprinkle with cinnamon sugar and serve with amaretti biscuits.
Girl with a Teacup said on July 24, 2012
You have just caused euphoric pandemonium in the Food24 office!!
lifeisazoobiscuit said on July 24, 2012
- you make me smile from ear to ear !! gonna have to make you and bring you some!!
Girl with a Teacup said on July 24, 2012
We won’t discard that idea!!!! x
MITZI REDDY said on July 24, 2012
One of my SA fav foods – its great to share childhood memories. Luv your tea cup creation.
lifeisazoobiscuit said on July 24, 2012
Thank you Mitzi! Yes food always has a bit of history!
Dawn van Graan said on July 24, 2012
I love milk tart but not with almond essence can’t stand the taste of it.
lifeisazoobiscuit said on July 24, 2012
Hi Dawn, I know of a lot of people that dont like it
I sit with a husband that also dont like it – you can replace the almond essence with vanilla.
Julie Carter said on July 24, 2012
Wow the tea cup idea is so awesome. Love it!
lifeisazoobiscuit said on July 24, 2012
Thanks Julie!
janicetripepi said on July 24, 2012
Eish Anel – I just don’t seem to have much luck with milk tarts! This looks like a soft little pillow of lovliness! Yummmmy xxxx have a great evening xxx jan
lifeisazoobiscuit said on July 24, 2012
Thanks so much Jan. Yes its a tricky one – i think its all about the right amount of sugar (sugar tends to make things runny if you add too much) vs maizina! Cant wait for masterchef tonight. Enjoy!
ninatimm said on July 24, 2012
….and may I say the milktart WAS delicious!! So special to share it with you!!
lifeisazoobiscuit said on July 25, 2012
was n eer! ek moes terugkom en die reseppie verander – was darem te soet en not too settling
pinkpolkadot said on July 24, 2012
Wow, Anel – dit lyk heerlik!! Ek hou van die voorsit in ‘n teekoppie – baie oorspronklik!!
lifeisazoobiscuit said on July 25, 2012
dankie!
pierre said on July 25, 2012
Shooooo ! This is the perfect cure for those homesick, expat days where my heart yearns for everything that is South African. The teacup idea is both homely and classy. Love it!
Thanks for a wonderful take on an old favorite!
lifeisazoobiscuit said on July 25, 2012
thanks Pierre !