For the pastry:
2 Tbs butter - please not margarine!
2 Tbs sugar
1 egg
¾ cup self raising flour
Pinch salt
For the filling:
2 cup milk
1 stick whole cinnamon
2 eggs, separated
½ cup sugar
¼ cup cake flour
¼ cup corn flour
Pinch salt
2 Tbs butter
1 tsp vanilla essence
Ground cinnamon
Preheat oven to 180 degrees celcius.
Blitz all the ingredients together in a food processor or with an electric beater until it all clumps together to form a dough.
Press into a lightly greased 24 cm tart dish. Chill in the fridge while preparing the filling.
Heat the milk with the cinnamon stick in a medium pot(do not boil).
Beat the yolks and sugar until creamy and light then add the flours and salt - the mixture will be quite thick.
Add some warm milk to the egg mixture and then return all of it to the pot. Remove the cinnamon stick from the milk.
Bring to the boil and whisk constantly until thickened.
Remove from the heat and whisk in the butter and vanilla.
Blitz all the ingredients together in a food processor or with an electric beater until it all clumps together to form a dough.
Press into a lightly greased 24 cm tart dish. Chill in the fridge while preparing the filling.
Heat the milk with the cinnamon stick in a medium pot(do not boil).
Beat the yolks and sugar until creamy and light then add the flours and salt - the mixture will be quite thick.
Add some warm milk to the egg mixture and then return all of it to the pot. Remove the cinnamon stick from the milk.
Bring to the boil and whisk constantly until thickened.
Remove from the heat and whisk in the butter and vanilla.
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| Claudine tucks into a slice of Milktart |
Melktertjies
Nicci, the Lion Sands River Lodge Manager, recommends these after-dinner shooters for the more adventurous!
375ml vodka
395g tin of condensed milk
375ml tin of evaporated milk
ground cinnamon- to serve
Whisk the condensed milk and evaporated milk together and poured directly into half a bottle of vodka.
Shake the bottle to blend the mixture together. You can reduce the amount of vodka if you prefer less of a kick.
Keep the bottle in the fridge or freezer until needed – the bottle will not crack.
Shake well before pouring into shooter or shot glasses.
Sprinkle each shooter with ground cinnamon and serve chilled.
Shake the bottle to blend the mixture together. You can reduce the amount of vodka if you prefer less of a kick.
Keep the bottle in the fridge or freezer until needed – the bottle will not crack.
Shake well before pouring into shooter or shot glasses.
Sprinkle each shooter with ground cinnamon and serve chilled.
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| Ask Nicci to serve you a melktertjie shooter when you're at River Lodge |
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