I have accepted a challenge from Fair Cape Dairies to come up with a #RationFriendly recipe using Fair Cape products. This recipe will be compiled into an online recipe book. The idea was to using products that are already in my pantry and fridge to whip up something interesting, and I opted for trying something that I have not made myself before.
I was deciding on either a delicious sago pudding and custard or a traditional Cape Malay "melk tert". I did a poll on my Instatories and my followers mostly voted for the milk tart.
My first time was not too shabby, and though it may be a time consuming recipe, it generally is quite easy to follow and delicious.
This recipe serves 6.
Base. Ingredients: 1 eggs 62 g real butter (softened, not melted) 15ml cooking oil 1 cups self raising flour 1/2 cup cake flour 1/2 teaspoon vanilla essence
1/4 cup sugar 1/2 teaspoon baking powder Method: In a mixing bowl add all wet ingredients and mix well.
Add the flour and baking powder to form a soft ball of dough.
Use half of the dough to line out a 20 cm X 20 cm oven proof dish. The dough should be as thin as possible with NO holes. It is extremely important that there are no holes in the base. If there are holes it will flop and the milktart will come out upside down.
Filling Ingredients: 500ml + 1/2 cup Faircape milk 6 eggs 125 ml sugar 3 cardamom pods 1 cinammon stick Method: Boil the milk in a saucepan with the cardamom and stick cinnamon . Allow to cool.
Whisk the eggs and sugar until light and fluffy. Strain the cooled milk and combine the milk and the eggs mixture.
Pour the filling into the dish.
Bake in a preheated oven at 180 C for 40 minutes until set.
Enjoy!
xxxZ
