Once upon a time, I made a milktart… and it was delicious.
If I may say so myself.
I’ve been a lover of cooking and baking since I was very little. Very seldom am I not in the mood to pot around in the kitchen and make something. I find it cathartic… Keeping my hands busy keeps them away from my skin, where I’m prone to picking (especially if my mind’s a bit of a mess) – and also helps to get my mind away from making mountains out of molehills.
Yesterday was one of those days. So – what’s a girl to do?
Make a milktart, of course!
Here, in honour of Heritage Day last week and the Boks’ triumphant victory over Samoa on the weekend – is the recipe:
For the Crust
- 2 cups flour
- pinch salt
- 1 egg
- 125g butter, room temp.
- ½ cup sugar
- 2 tsp baking powder
- Preheat the oven to 180 degrees celcius.
- In a food processor, cream together the butter and the sugar.
- Add the egg and combine.
- To the mixture, add the flour, salt and baking powder. Blend to form a stiff dough.
- Roll out the dough and place in a well-greased pie dish. Prick with a fork.
- Blind bake the dough for 15 minutes, using wax paper and pie weights or coins.
- After 15 minutes, remove the coins/ pie weights and wax paper and bake for a further 5 minutes, until the crust is lightly browned.
- Remove from the oven and set aside to cool.
A nifty tip I learned from watching Heston Blumenthal – use coins as pie weights; they heat up, making for an even cooking temperature all-round.
For the Filling:
- 2 ½ Tbs flour
- 2 ½ Tbs cornflour
- 1 cup sugar
- 3 whole eggs
- pinch of salt
- 4 ½ cups milk
- 1 Tbs butter
- 1 tsp vanilla extract / 1 vanilla pod
- cinnamon, for dusting
- Place the milk in a large saucepan and bring to a simmer.
- In a medium-sized bowl, beat together the eggs, cornflour, flour, sugar and salt. Ensure that there are no lumps!
- If you are using a vanilla pod, slice it in half lengthways and scrape the seeds into the milk, adding the pod as well.
- Once the milk is simmering, add some to the egg mixture and whisk (remove the vanilla pod now, if you’re using one).
- Add the egg mixture to the rest of the milk and cook on a gentle heat, whisking constantly, until the custard has thickened.
- Remove from the heat and stir through the butter (and the vanilla essence, if you are using it).
- Pour the custard into the cooled crust and allow to cool a little before sprinkling with cinnamon.
- Allow the milktart to cool fully before serving (you can place it in the fridge, but I find that the crust becomes too hard, so it’s up to you).