A favorite dessert back in South Africa is the humble ‘Melk Tert’…a lovely creamy custart and pastry pudding, usually topped with cinnamon. A real taste of home for me.
With our lives developing as they are, we have recently found ourselves slightly inundated with fresh goats milk. After making soft chevre, halloumi, feta, yogurt, I still find I sometimes have loads left and without the ability to freeze it I had to come up with a plan. So along came my version of Milk tart.
I made a simple pastry of butter, sugar, flour, baking powder and eggs and blind baked it for about 20 mins. In a seperate bowl I mixed eggs, flour and vanilla. I put the milk, a blob of butter and a dash of condesed milk in pan and boiled it, then slowly added the egg mixture, mixing until it turned into a thick custard. I poured it into the cooled pastry and allowed it to chill in the fridge for a few hours. To top it off (and any South African will appreciate this) I grated half a bar of peppermint crisp chocolate on the top and served with a hot cup of tea. To say I was impressed is an understatement!
Thank you to my lovely chickens for the eggs, dear Narancs for all the fresh milk, and my mum for the peppermint crisp chocolate.
Sadly we devoured the lot before I remembered to take a picture, but maybe next time!