Milk Tart - Traditional
7 ml butter
1 ml salt
1 stick cinnamon
750 ml boiling milk
10 ml custard powder
15 ml cornflour
15 ml cake flour
25 ml cold milk
125 ml white sugar
4 large eggs, separated
2 ml almond essence
Cinnamon sugar (5 ml ground cinnamon for every 65 ml sugar)
500 g puff or flaky pastry
Line 2 pie plates with the pastry and make a raised edge for each. For the filling, add butter, salt and cinnamon to boiling milk. Mix the custard powder, cornflour and flour to a paste with the cold milk. Stir in a little of the hot milk mixture. Stir the custard mixture into the hot milk, add 50 ml of the sugar and bring to the boil, stirring continuously. Remove from the stove when it has thickened and discard the cinnamon stick. Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and stir in a little of the custard mixture. Stir the yolks into the custard mixture then add the almond essence. Gradually fold in the egg whites. Pour the mixture into the pastry cases and bake at 200 C for approx 10 minutes. Lower the temperature to 180 C and bake for a further 10 to 15 minutes or until the filling has set. Cool slightly and sprinkle the tart with cinnamon sugar. After eating send me an email thanking me for this recipe!!
Crustless Milk Tart
4 eggs, separated
200g (250ml) sugar
60g (75ml) butter or margarine, melted
140g (250ml, unsifted, measured) cake flour
5ml baking powder
pinch of salt
1litre milk
5ml vanilla essence
40g (50ml) cinnamon sugar (ground cinnamon mixed with sugar)
Preheat oven to 180ºC ( 350ºF).
Grease tart pans with a volume of 1litre each or spray with non-stick spray.
Beat egg yolks, sugar and butter till creamy. Sift cake flour, baking powder and salt together and beat it into the egg mixture. Add milk and vanilla essence and mix.
Beat egg whites till firm and fold into milk mixture with a metal spoon; the mixture is thin. Pour mixture into tart pans and bake for 40 - 50 minutes on middle oven shelf till done.
Serve hot or cold.
Savoury Tart
A firm favorite at family gatherings.
Pastry
500 g cake flour
5 ml salt
350 g butter or margarine
175 ml iced water
30 ml lemon juice
Sift flour and salt into a bowl. Rub the butter or margarine into the mixture until it resembles coarse crumbs. Sprinkle the water and lemon juice over the mixture. Press the dough lightly together, do not knead. Wrap the dough in waxed paper until needed.
Filling
30 ml cornflour
500 ml milk
4 large eggs, beaten
3 rashers rindless bacon, chopped
2 slices ham, cubed
5 slices salami, smoked sausage or chopped vienna sausages
30 ml finely chopped onion
30 ml finely chopped fresh parsley
250 ml grated Cheddar cheese
30 ml seeded and chopped green sweet pepper
Line a large pie dish with the pastry. For the filling, combine the cornflower and milk then stir in the remaining ingredients, mixing well. Pour the filling into the pastry shell and bake the tart at 180 C for 25 minutes or until the pastry is golden and the filling has set. Serve hot.
Marshmallow Tart
Requested by Sharon Pryor
18 marshmallows (about 250 g or 1/2 pound)
250 g chocolate bar with nuts
half cup milk
1 cup cream
1 baked pie shell
Melt marshmallows and chocolate in the milk over boiling water or slow heat stirring constantly.
Let cool a bit and fold in whipped cream.
Pour mixture in pie shell and put in fridge till set. Remove from fridge just before serving.
Banana Caramel Tart
Requested by Sharon Pryor
Shell
1 packet (200g) ginger biscuits, crushed
75 g (80 ml) butter or margarine, melted
Filling
1 packet lemon jelly powder
125 ml boiling water
125 ml cold water
6 average size bananas
juice of 2 lemons
1 tin 9385g) caramel condensed milk
1 tin (170g) evaporated milk kept in freezer or fridge overnight
125 ml whipped cream
Mix biscuit crumbs and butter well. Press into pie dish ( 2 litre volume) with the back of a spoon to form pie crust and leave in fridge till needed.
Dissolve jelly powder in hot water. Add cold water, mix and leave to cool, till it thickens but not set.
Peel 5 of the bananas and cut in slices. Mix the slices lightly with the lemon juice to prevent browning.
Place banana slices into pie crust.
Whip the condensed milk and add the jelly.
Whip the evaporated milk till stiff and foamy.
Fold into the condensed milk.
Pour the mixture over the bananas and place in fridge to set.
Just before serving, garnish the pie by placing the remaining sliced banana, dipped in lemon juice onto the pie.
Decorate the edge of the pie with the cream.
Lemon Meringue
...sent to me by Lindsay Smith with the comment: "just a word of warning. This is fattening!"
Ingredients:-
shell - 1/2 pkt Marie biscuits
1/4 lb butter (melted)
filling- 1 tin condensed milk
2 eggs separated
1/4 cup lemon juice
1/4 tsp lemon essence
3 Tblsp sugar
Method:-
Shell: crush the biscuits and mix with the melted butter. Line a 9inch greased pie plate with this mix.
Filling: beat the condense milk, lemon juice, lemon essence and the egg yolk together. Pour this mix over the crushed biscuits.
Meringue: beat the egg whites while gradually adding 3 tablespoons of sugar. Pour over the filling. Bake at 150 ºC till golden brown. Serve chilled.
Enjoy!
Caramel fridge tart
200 ml milk
30 ml coffee liqueur
250 g finger biscuits
45 ml butter
125 ml icing sugar, sifted
30 ml cocoa powder
2 egg yolks
30 ml brandy
375 ml cream, chilled
10 ml instant coffee powder
15 ml water
8 ml gelatine
50 g pecan nuts, chopped
125 g soft toffees, cut into small pieces
chocolate curls to decorate
Line the bottom of a 20 x 23 cm loaf tin with wax paper. Mix the milk and coffee liqueur, and dip the finger biscuits into the mixture. Line the bottom of the loaf tin with a row of the biscuits. Cream the butter and icing sugar together until light and fluffy. Sift in the cocoa powder, add the egg yolks and beat well. Add the brandy to the cream and whip until stiff. Fold into the butter mixture. Dissolve the coffee powder in the water and sprinkle the gelatine on top. Leave until spongy and melt over boiling water or in the microwave until just melted, taking care not to let it boil. Stir into the butter mixture. Combine the chopped nuts and toffees and set aside. Spread about a third of the cream mixture over the biscuit layer and sprinkle with a third of the nut mixture. Repeat the layers twice, ending with a layer of biscuits. Cover and chill overnight. Carefully loosen the edges with a spatula and turn out onto a serving platter. Remove the wax paper and decorate the tart with chocolate curls. Makes a medium-sized tart.
Cassata fridge tart
CRUST
190 ml crushed Marie biscuits
50 ml Milo
50 ml melted butter
FILLING
80 ml Van der Hum liqueur
80 ml dried fruitcake mix
15 ml gelatine
45 ml cold water
500 g creamed cottage cheese
200 ml castor sugar
10 red glacé cherries, finely chopped
10 green glacé cherries, finely chopped
15 ml preserved ginger, finely chopped
5 glacé figs, finely chopped
50 g milk chocolate, grated
397 g cream, chilled and whipped
extra glacé cherries
Spray a 24 cm loose-bottomed cake tin with non-stick spray. Mix the crushed Marie biscuits, Milo and melted butter together and press into the base of the prepared cake tin. Chill until needed. Pour the liqueur over the fruitcake mix and soak for 1 hour. Sprinkle the gelatine over the cold water and leave for a few minutes until spongy. Heat until the gelatine melts but do not bring to the boil. Cool slightly. Beat the creamed cottage cheese and castor sugar together. Fold in the glacé cherries, ginger and figs. Add the soaked fruit and liqueur and mix. Fold in the chocolate and cream and add the cooled gelatine. Mix well and spoon over the crust. Chill until set, preferably overnight. Remove from the tin and decorate with extra glacé cherries. Makes a large fridge tart
Chocolate fridge tart
200 g dark chocolate
100 g butter
10 ml brandy
400 g sponge fingers, roughly broken
Melt chocolate gently in a bowl over hot water. Melt butter over low heat. Add to chocolate. Stir in brandy and sponge fingers. Mix thoroughly but lightly. Press mixture into small loaf pan and refrigerate until set, about 1 hour. Cut into small cubes and serve with coffee.
Coconut fridge tart
1 large egg, lightly beaten
10 ml vanilla essence
50 ml cornflour
900 ml milk
200 g tennis biscuits
2 ml ground cinnamon
100 ml desiccated coconut, toasted
397 g condensed milk
Combine the condensed milk, egg and vanilla essence in a microwave dish. Mix the cornflour with a little milk and add to the condensed milk mixture. Stir in the remaining milk. Heat in the microwave on full power, for 10-15 minutes or until thick, stirring frequently. Arrange a layer of biscuits in a rectangular dish and top with half the mixture. Follow with another layer of biscuits and then the remaining mixture. Sprinkle with cinnamon and top with toasted coconut. Set aside to cool, then refrigerate for at least 2 hours before serving. Serves 8-10
Coffee fridge tart
500 ml icing sugar
250 ml soft butter
45 ml coffee powder dissolved in a little water
3 extra-large eggs, whisked
5 ml vanilla essence
400 g Marie biscuits, broken into small pieces
Spray a 33 x 20 cm dish with non-stick spray. Sift the icing sugar. Beat the butter until light and add small quantities of the icing sugar while beating. Blend the coffee and eggs and add small quantities to the butter mixture at a time, beating well after each addition. Add the vanilla essence and mix. Fold in the biscuits and spoon into the prepared dish. Chill until firm and cut into pieces, if desired. Makes a medium-sized tart.
Mealie pie
410 g creamed sweetcorn
410 g whole kernel corn
3 mealies, corn cut off the cobs
3 large tomatoes, chopped
5 large eggs
5 ml vanilla essence
45 ml brown sugar
125 ml milk
80 ml cake flour
15 ml baking powder
salt, pepper, cinnamon and nutmeg, to taste
500 ml Cheddar cheese, grated
Mix the corn and the tomatoes. In a separate bowl, mix the eggs, vanilla essence, sugar and milk. Mix the dry ingredients together and add the cheese, reserving some for the top. Bake in a preheated 170 ºC oven for 75 minutes or until set. Serve warm or cold.
Boerewors pie
500 g boerewors, casings removed
1 onion, sliced into rings
oil
2 extra-large eggs, beaten
125 ml milk
salt and pepper
2 ml mustard powder
25 ml finely chopped parsley
50 g grated Cheddar cheese
Preheat the oven to 180 ºC (350 ºF). Spray a 20 cm oven dish with non-stick spray. Roll the sausage meat into balls and arrange in the prepared dish. Sauté the onion in a little oil till soft and spoon over the meat. Mix the remaining ingredients well and pour over the meat. Bake for 40 minutes or till the egg mixture has set and the meat is done. Serve with a salad. Serves 4.
Cabbage and Mince Pie
PASTRY
480 g cake flour
2 ml salt
300 g butter, diced
1 extra-large egg
125 ml ice-cold water
FILLING
400 g cabbage, shredded
2 onions, finely chopped
6 cloves garlic, crushed
650 g mince
400 g tomato purée
10 ml each fresh marjoram and thyme, finely chopped
salt and freshly ground black pepper
750 g ripe tomatoes, cut into thick slices
500 ml cream
6 extra-large eggs, whisked
5 ml mustard powder
Preheat the oven to 200 ºC (400 ºF). Spray a 35 x 27 cm oven pan with non-stick spray or grease well. Mix the cake flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and just enough water until the dough forms a ball around the blade when mixed. Wrap in cellophane and chill for 30 minutes. Roll out the pastry until 5 mm thick and use to line the oven pan. Trim the edges with a sharp knife, prick the crust and chill until needed. Stir-fry the cabbage in a little oil until soft. Remove from the pan and sauté the onion and garlic until soft. Add the mince and stir-fry until lightly browned and cooked. Add the tomato puree and simmer briefly. Season with marjoram, thyme, and salt and pepper to taste. Turn the mince mixture and cabbage into the prepared crust. Arrange the tomatoes on top. Blend the cream, eggs and mustard powder, season to taste with salt and pepper and beat well. Pour over the mixture in the crust and bake for about 60-80 minutes or until set. Serve hot. Makes 8-10 portions.
Cape fruit tart
PASTRY
375 g cake flour
15 ml baking powder
250 g sugar
375 g butter
FILLING
4 bananas, sliced
740 g pie apples
1 pineapple, peeled and thinly sliced
410 g peach halves
80 ml chopped pecan nuts
65 ml fruitcake mix
1 lemon (juice only)
cinnamon, nutmeg and sugar to taste
Preheat the oven to 200 ºC. Sift the cake flour and baking powder together and add the sugar. Grate the butter and, using your fingertips, rub it into the dry ingredients until well mixed. Press two thirds of the pastry on to the base and along the sides of a large pie dish. Chill the rest of the pastry. To make the filling, divide each ingredient in half and arrange alternating layers of bananas, pie apples, pineapple and peach halves in the dish. Sprinkle with the nuts and fruitcake mix. Sprinkle the lemon juice on top and flavour judiciously with cinnamon, nutmeg and sugar. Repeat the layers and grate the rest of the pastry on top. Bake for about 1 hour or until the pie crust is done and golden brown. Serve hot or cold with whipped cream, if desired. Makes 1 large tart.
Chicken liver pie
CRUST
6 cooked potatoes
30 ml margarine
50 ml milk
salt and pepper to taste
FILLING
500 g chicken livers, cleaned
100 g fresh mushrooms, sliced
1 onion, finely chopped
60 ml butter
30 ml cake flour
190 ml chicken stock
80 ml cream
5 ml mixed herbs
salt and pepper to taste
250 ml grated Cheddar cheese
Preheat the oven to 180 ºC (350 ºF). Spray a deep, 20 cm ovenproof dish with non-stick food spray. Mix all the ingredients for the crust and press into the bottom and along the sides of the prepared oven dish. Fry the chicken livers in a little oil until brown on the outside but still slightly pink inside. Remove from the pan and fry the mushrooms until brown. Remove from the pan and sauté the onion in the butter until glossy. Add the cake flour, mixing until smooth. Add small quantities of the stock at a time while stirring continuously. Stir until the mixture comes to the boil and thickens. Return the chicken livers and mushrooms to the pan and add the cream and seasonings. Simmer for a few minutes before turning the mixture into the prepared crust. Sprinkle with cheese and bake for 25 minutes or until the cheese has melted. Serve with a salad. Serves 4-6
Farmhouse bobotie pie
BOBOTIE
2 large onions, finely chopped
5 ml sugar
250 g grated Cheddar cheese
30 g butter
3 slices bread, crusts removed and soaked in 100 ml water
800 g lean minced meat
chicken stock cube, dissolved in 254 ml boiling water
100 ml medium-hot fruit chutney
50 ml white wine vinegar
30 ml medium-hot curry powder
10 ml turmeric
5 ml ground ginger
5 ml ground cumin
2 eggs, lightly beaten
APPLE AND RAISIN LAYER
60 ml water
410 g pie apples
15 ml castor sugar
10 ml butter
50 ml raisins, soaked until plump
60 ml walnuts, chopped roughly
15 ml cornflour
TOPPING
180 ml cake flour
70 ml cornflour
5 ml baking powder
125 g butter
:
1. BOBOTIE: Fry onions in butter until soft. Squeeze water from bread and mix into fried onions along with mince and spices. Add remaining ingredients except eggs and stir well. Cover and simmer gently for 45 minutes. Allow to cool before adding eggs. Mix well and spoon into a large, greased, ovenproof dish.
2. APPLE LAYER: Heat ingredients together for five minutes, stirring until slightly thickened. Spoon over bobotie layer.
3. TOPPING: Sift flour, cornflour and baking powder together. Place in a food processor along with butter and sugar and mix well. Mix in cheese to form a dough and grate it over apple and raisin layer. Bake in preheated 180 ºC oven for 20 to 25 minutes
Tipsy tart
BATTER
250 g stoned dates, chopped
5 ml bicarbonate of soda
250 ml boiling water
375 ml cake flour
2 ml baking powder
pinch salt
125 g butter, at room temperature
250 ml white sugar
2 extra-large eggs
100 g walnuts, chopped
100 g glace cherries, halved
SAUCE
15 ml butter
190 ml brown sugar
250 ml water
3 ml vanilla essence
125 ml brandy
Preheat the oven to 180 ºC. Butter a 27 cm ovenproof dish with butter or spray with non-stick spray. Place the dates and bicarbonate of soda in a mixing bowl and pour over the boiling water. Set aside to cool. Sift the cake flour, baking powder and salt together. Cream the butter and sugar together until light and creamy and add the eggs one at a time, beating well after each addition. Sift the dry ingredients on top and add the nuts and cherries. Add the dates, stirring until well mixed. Turn the batter into the prepared dish and bake for 45-50 minutes or until a testing skewer comes out clean. Meanwhile heat the butter, sugar and water for the sauce in a saucepan until the sugar has dissolved. Bring to the boil and reduce the sauce until it turns syrupy. Remove from the heat and stir in the vanilla essence and brandy. Pour the sauce over the hot tart as soon as it comes out of the oven. Serve lukewarm or at room temperature with custard or whipped cream. Serves 8-10
Cremora Tart
500g Cremora powder
1 tin Condensed milk
25 ml Cold water
Lemon juice to taste (I use about 250ml)
Biscuit base (Marie biscuit + butter mixed and press in dish)
Anything can be mixed in this. (Nuts, cherries, peppermint crisp etc.)
Mix cremora and water thoroughly. Add condensed milk. Add lemon juice mix. Add extras. Pour in base. Place in fridge for about 1 hour. Enjoy
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