A to Z Challenge (Letter M): Milk
Thought I should break up the constant stream of south Indian dishes, and head back over to Africa. Since I seem to be a culinary fan of the southern portions of most continents/countries, this is a South African melktert (milk tart).
I make this tart a lot. It’s actually the only tart I make. It’s my, “I bought a bunch of milk thinking I would eat all this bran cereal…and I totally gave up on that by Tuesday, now what am I going to do with all this milk?” tart. On that note, happy Wednesday!
Sorry, Grape Nuts.
If you’ve ever made “magic cake” this tart is the same concept. You throw everything into one bowl, and the first time you make it you beat it for an eternity. Near-delirious you yell, “why in *#$&@ heck won’t this blend?!?!” and angrily cook it anyways because you don’t have a backup plan. Then… Kazoom! Magic. Crust, center, nice topping. This tart is EXACTLY like magic cake.
So, like your high-school health teacher advised that guy Cory who sat next to you… stop beating your melktert!
South African Melktert
Adapted slightly from Twakmuis’s Melktert
Special Tools: 9-inch pie pan, hand blender
Preheat oven to 375 F (190 C).
Separate into two containers:
- 3 eggs (yolks and whites separated)
Note: You’ll be whipping the whites, so place them in a medium-sized bowl for later
Set aside separated eggs, for now.
In a large bowl, mix until smooth:
- 3 tbsp melted butter
- 1 cup sugar (I use granulated white)
Blend in, until light and fluffy:
- 3 egg yolks
Sift in and blend:
- 1 cup all-purpose flour (optional: cake flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 4 cups milk
- 1 tsp vanilla extract
In a separate bowl, whip with a hand mixer (or stand mixer) until firm peaks form:
- 3 egg whites
Fold the whipped egg whites into the batter. For tips on “folding” egg whites into batter click here.
(optional: spray or coat the pie plate with oil.My glass pie plates don’t stick much)
Pour into 9-inch pie plate
(optional: sprinkle top with cinnamon and sugar)
Bake for 25 minutes. After 25 minutes has passed, reduce the heat to 325 F (165 C) and continue to bake for an additional 30 minutes.
“Done” test: the center shouldn’t “jiggle” when you gently shake it
Allow to cool! Serve hot or cold (I like it cold with a cup of coffee in the morning)