A Recipe From South Africa on How to Make A Crustless Milk Tart
A tart without a crust
Another South African Traditional type of dish, this is a more modernised version of first making a blind cooked crust, then filling the shell and then baked them together. It has become quite popular even in the camps of tradionalism, where it must be pure, to be South African.
The milk tart in its original form has its origins from the Dutch settlers of our country.
What started off as a halfway station for ships plying there trade in the East Indies. This has now become South Africa. Our country was born in 1652 when Jan Van Reebeck first formed an outpost in what is now known as Cape Town for the Dutch East Indian Company.
What Goes Into This
For a 2 medium sized tarts
30ml (2 desert spoon) butter or margarine
3 extra large eggs
125ml (½ cup) sugar
1L (4 cups) milk
250ml (2 cups) cake flour
5ml (1 teaspoon) baking powder
2ml (½ teaspoon) ground cinnamon
1 pinch salt
How it is put together
Set the oven to 180 degrees Celsius
Grease two pie dishes with a diameter of 22 cm with butter or margarine
Slowly melt the butter on a very low heat on the stove
Sift the flour, baking powder and cinnamon into a bowl
Separate the eggs and place the egg whites in a separate bowl
Place the yolks in a large bowl and beat them well
Add the butter or margarine to the bowl
Add the sugar and mix well with an egg beater or wooden spoon while adding 1 cup of milk to the mix, blend well
Add this mixture to the flour and mix well while adding the remanding 3 cups milk a little at a time, until all the milk has blended with the flour and is nice and smooth
Beat the egg whites until nice and stiff and fold it in with the other mixture
Divide the mixture evenly into the two greased pie or tart dishes
Place them into the middle of the preheated oven and cook for 30 minutes or until it is firm and cooked in the middle
Remove from the oven and let it cool down
Sprinkle a light coat of cinnamon over the top of the tart once cooled and serve
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