Following on from the theme of *Proudly South African* and now in the throes of booking a ticket for HIM to join me in Cape Town for Christmas (to join the entire fam-damn-ily) – I had a South African themed dinner party over the weekend for a group of 8 of us.
Chicken and Apricot curry, Bobotie, Cauliflower cheese sauce, carrot and rice. Followed by a dessert that can also be served as a tea time treat… MILKTART (or sometimes known as Melktert in Afrikaans).
This home-made dessert is defined by a sweet crust pastry filled with a creamy mixture of milk, flour, sugar and eggs and finally topped with a sprinkling of cinnamon after baking – and while the ratio of milk is much higher than a traditional European egg custard tart (like the Portuguese Pastel de nata), this results in a lighter texture and milkier flavour.
1 Tablespoon butter
half a cup of self-raising flour
1 Tablespoon sugar
pinch of salt
1 large egg
1/4 cup sugar
3 Tablespoons flour
1 Tablespoon cornflour
1/4 teaspoon salt
2 Tablespoons butter
- to make crust, rub the butter into the self-raising sugar and add sugar and salt
- Add the beaten egg and mix to form a stiff dough
- using a knife – cover the bottom (and sides) of a pie dish with a thin layer of the mixture
- keep in a cool place
- to make filling – boil the milk
- Combine the sugar, cake flour, cornflour and salt
- Gradually add the hot milk, stirring constantly with a wooden spoon
- Return to pot and stir constantly for about 5minutes until mixture is thick and cooked through
- Remove from heat, and add butter
- cool slightly
- Add the 3 beaten eggs.
- Pour into crust and Bake for 20minutes at 220 and then reduce heat to 200C and bake for a further 10minutes
- cool slightly and sprinkle with cinnamon sugar