STRAWBERRY MILKTART
Is just one variation on a traditional milktart. I’m a busy woman so I favour quick and easy, no mess/no fuss foolproof kinda recipes.
Basic recipe: Dough:
500ml Golden Cloud self-raising flour
2 heaped tbs soft butter
pinch of salt,
1 large egg,
½ (125ml) cup water.
Rub the butter into the flour with your palms. Mix egg and water and mix into flour. Kneed to form soft dough. Roll out to 3-4mm thickness according to your preference and line prepared (butter/flour or spray & cook) round 26cm oven dish.
Filling:
1 litre milk,
2 large eggs,
1 cup plain cake flour,
1 cup sugar
and 1 tsp/small cap essence.
Please note: use plain flour for the filling otherwise it will boil over during baking.
Variations:
For Traditional Milktart, use vanilla essence.
For Almond Milktart, use Almond essence.
For Dutch (Hollandse) milktart, use vanilla essence and ½ cup desiccated coconut.
For Strawberry Milktart, use small cap strawberry essence and small cap red food colouring. And I usually leave out the egg for this variation as the egg is used for colour in the other variations more than setting the tart.
Mix all the ingredients for the filling. Bring to boil while whisking. (use electric beater to remove lumps before you cook it, if necessary). It has to simmer for about 2-3 minutes once thickened, but do not let it burn. Pour into dough shell. Sprinkle with mixed spice and coconut. Bake at 180 degrees Celsius for 30 min. Allow to cool and refrigerate. When I serve it as pudding, I serve with either ice cream or wild berry or strawberry yoghurt as sauce. The dough recipe is my basic scone recipe. I use the leftovers from the tart to make a scone or two as snack (reward for the work and the family wait for the tart to cool).
Photo and recipe posted by Adelle Yvette Potgieter
