South African milk tart is the perfect cake to enjoy with tea or chai latte. It’s a sweet, but also a very mild flavored cake. This recipe is from the famous Queen of tarts in Cape Town, which you can read more about in the guide to Cape Town.
South African milk tart
Author: Queen of tarts
Ingredients
- 1 roll ready-made Puff pastry
- 45g cake flour
- 20g cornflour
- 65g castor sugar
- Pinch of salt
- 125 ml milk
- 2 egg yolks
- 1 teaspoon vanilla essence
- 2 egg whites
- Pinch of Cream of Tartar
- 20g castor sugar
- 550 ml milk
- 2 teaspoons butter
- 2 cinnamon sticks
Instructions
- Preheat the oven to 250’C. Roll out the pastry and onto a lightly floured surface. Line a 20cm tart tin and trim the edges with scissors.
- Place the cake flour, cornflour, 50g of the castor sugar, salt and milk in a medium-sized mixing bowl and mix until smooth. Set aside.
- Place the yolks, the rest of the castor sugar and vanilla essence in a smaller mixing bowl and mix well. Set aside.
- Place the egg white, cream of tartar and 20g castor sugar in a bowl and beat until just stiff.
- Place the 550ml milk, butter and cinnamon sticks in a pot and bring to the boil. Turn off the heat. Add the hot milk to the flour-and-milk mixture and stir until smooth. Stir the milk mixture until it thickens slightly. Remove the cinnamon and stir in the egg yolk mixture.
- Fold the egg white mixture in to the milk mixture. Pour the filing into the lined pan, sprinkle with fine cinnamon and bake in the preheated oven for 10 minutes. Lower the temperature to 200 °C and bake for another 20 minutes. If the tart gets too brown, put a piece of aluminium foil on top with the shiny side up. Serve lukewarm.
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