Ingredients
-
1
-
2
-
1
-
2
-
1/8
-
3
-
1/3
-
1
-
1/3
-
1/2
-
2
-
1
-
-
-
Directions
Spiced Melktert Dutch Milk Tart, A South African Tart For a richer vanilla flavor, add a split vanilla bean, with the seeds, to the milk along with the cinnamon stick, and omit the vanilla extract , I grew up in South Africa making Melktert, but have had little success in the States with making it Finally a success story! This pie turned out incredible! I did make a few adjustments by adding 1/2 t salt and doubling the baking soda I also added a teaspoon of cream of tater to the egg whites so that they would maintain their stiffness I didn’t have cardamon, but the pie had excellent flavor without it I baked it for 25 mins until it turned golden brown Next time I’ll probably half the vanilla extract Excellent recipe, Rita Thanks for sharing it!
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Steps
|
1
Done
|
Measure Three-Quarters of the Milk Into a Saucepan, Add the Cinnamon, Cardamom, Nutmeg and Heat to Just Below Boiling Point. Set Aside to Infuse For About 15 Minutes. |
|
2
Done
|
Mix Together the Remaining Milk, Egg Yolks, Flour,Cornstarch, Sugar and Baking Powder. Strain the Spiced-Flavoured Milk, Pour Into a Clean Saucepan and Cook, Stirring, Until the Custard Thickens. Remove from the Heat, and Whisk in the Butter and Vanilla. Cool to Room Temperature. |
|
3
Done
|
Whisk the Egg White Stiffly and Fold Into the Custard. Pour Into the Pastry Shell and Bake in a Preheated Oven at 375f and Bake For About 20 Minutes More, Until the Filling Is Set. Slide the Hot Tart Onto a Plate, Sprinkle With Ground Cinnamon Whipped Cream and Serve Warm or Chill to Serve Cold. |
