Milk Tart

IMG_3302-001
I’ve mentioned before that I am not really good when it comes to desserts, let alone baking. I would say I am more qualified as the taster; you know, to make sure it’s okay for others to eat. It’s horrible to admit my inabilities as a baker, when I have a line of incredible bakers in my family! Although, I may not be the world’s greatest baker yet, I am enjoying how-to become one, and it’s never too late to learn…
I first attempted to make a milk tart with my grans fool proof recipe. It didn’t go as well as I had hoped. Although the milk mixture tasted good, it never set, and the base I made was more biscuit like. Hardly the result I was expecting, but when it comes to baking on my own, anything is possible.
Charmaine, Shane’s mom, shared her family’s treasured, ‘regte boere’ Melk Tert recipe. When we were in the kitchen it really was so easy. I honestly didn’t know how I got my initial one so wrong?? Isn’t it normally the case when you have someone helping you; it goes smoothly. I must admit, Charmaine (and the rest of the Swan family) really encourage me to bake, and often leave me unattended in the kitchen making a floury mess. Well, not entirely unattended, when I need help all I have to do is shout for someone. I even got a huge baking set with a biscuit maker, mixer and digital scale for my birthday yesterday!
So, here is a genuine foolproof and rather addictive Milk Tart recipe.

 

Ingredients
Base:
3 Dessertspoons Margarine
2 Eggs
3 Dessertspoons Sugar (heaped)
6 ½ Dessertspoons Self-raising flour (heaped)
Pinch of salt
Filling:
2 Tins Ideal Milk
Fresh milk (measured equivalent to the 2 Ideal Milk tins)
2/3 Cup sugar
3 Dessertspoons Margarine
2 Eggs
6 Dessertspoons Maize (heaped)
1 Dessertspoons Vanilla essence

 

Instruction:
Base:
1.      Beat marge and eggs together.
2.      Add sugar, and beat into egg and marge mixture.
3.      Add flour and salt, beat into mixture until a sticky consistency.
4.      Layer baking tins thinly and evenly as possible.
5.      Bake in 180˚ until golden brown (about 10 – 15 minutes).
6.      Once baked, leave out of the oven to cool.
Filling:
1.      In a pot, empty Ideal milk tins and pour fresh milk (measure the amount of fresh milk equivalent to the two empty tins).
2.      Heat the milk until boiling point.
3.      While waiting for the milk to heat, beat the eggs and marge together in a bowl until mixed together.
4.      Just before the milk has reached boiling point, add a small amount of milk with the maize (to make a runny consistency).
5.      Once milk has reached boiling point, remove from heat and add maize mixture into the heated milk gradulally (1/3 at a time) and stir continuously. *Note the mixture will thicken like a set jelly consistency and you may not have to use all the maize – this you will have to judge yourself.
6.      Add the eggs and marge mixture into the milk gradually.
7.      Put back onto the heat for a minute to make sure the eggs cook.
8.      Once the milk has been heated through for a minute, take off the heat and add sugar a bit at a time while stirring.
9.      Add vanilla essence and stir to mix it all evenly together.
10.    Pour into the crusted baking tins.
11.   Sprinkle cinnamon on top of tart.
Leave the milk tart in the fridge to cool down and set for an hour or two.