We use to go to Plettenbergbay for holiday every year from just after Christmas till just after VG’s birthday, which is on the 16th of January, when my children was still small. They made friends with some other children who also went to Plettenbergbay, every year for the same period and one of the other girl’s birthdays was on the 12th of January. This little girl just loved milktart and instead of having a cake for her birthday preferred milktart. So my children fell in love with milktart and since that time it had to feature on their birthday menus!
Milktart is a South African favourite and it is quite easy to buy it ready made since most supermarkets sells quite decent tasting milktarts.
I still however prefer to bake my own with this easy recipe! It is not an old fashioned milktart with a puffpastry but it is an easy and quick tart that is very tasty!
500ml cake flour
10ml baking powder
pinch of salt
Pre-heat the oven to 180ºC. Butter two 28cm tart tins.
Beat the butter and sugar together. Add the egg and beat well.
Sift all the dry ingredients together and mix with the butter mixture until a dough forms.
Line the bottom and sides of the tart tins with the pastry and bake for 15 minutes till golden brown and let it cool down.
250ml corn flour
50ml cake flour
5ml baking powder
250 ml white sugar
2 eggs, separated
250ml milk and
cinnamon for dusting
Sift the corn flour, cake flour and baking powder together and mix with the sugar.
Beat the egg yolks and the 250ml milk together. Mix the dry ingredients into the egg yolk mixture.
Heat the 1l milk in a large saucepan until boiling point. Remove from the heat.
Add the butter and vanilla essence to the hot milk. Add a little bit of the hot milk mixture to the cold milk mixture and beat well.
Add to the hot milk whilst stirring all the time.
Heat the mixture on low heat, stirring from time to time till the mixture forms a thick custard. Remove from the heat.
Beat the egg whites till stiff and fold into the custard.
Spoon the custard mixture into the baked crusts and dust with some cinnamon. Let it cool down a bit and place into the fridge until serving time.