Category Archives: Terte – Soet / Sweet Tarts

STRAWBERRY MILKTART WITH VARIATIONS
Photo and recipe posted by Adelle Yvette Potgieter
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:
500 ml Golden Cloud self-raising flour
2 heaped tablespoons soft butter
pinch of salt
1 large egg
½ (125 ml) 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 3-4 mm 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
1 teaspoon/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 180ºC 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).

OUMA ELLA SE VLASKYWE
1 pak cream crackers
1 liter melk
250 ml wit suiker
50 g botter of margarine
125 ml koekmeel
100 ml mielieblom
10 ml vla
2 ml sout
100 ml water
3 eiers, geskei
5 ml vanielje
500 ml versiersuiker
40 ml kookwater Continue reading→

VINNIGE RUM EN RAISIN TERT

1 bottel (250ml) Orley whip/room
1 blik “caramel”
3 teelepels gelatien
5 ml vanilla- en 7,5 ml rumgeursel
½ koppie rosyne geweek in kookwater
Tennisbeskuitjies

Klits die Orley whip/room styf.
Klits die “caramel” daarby in.
Los die gelatien op in kookwater en klits ook by roommengsel in.
Dreineer die rosyne.
Meng 5 ml vanilla- en 7,5 ml rumgeursel en die rosyne by roommengsel in.
Pak tennisbeskuitjies in ‘n glasbak, skep die roommengsel bo-op en krummel nog tennisbeskuitjies bo-oor.
Plaas in die yskas om te stol.

Resep en foto: RuaanEmmarentia Bolton

MARSHMALLOW YSKASTERT – DROOMTERT
1 blikkie kondensmelk
125 ml suurlemoensap
100 g pakkie glanskersies opgesny
1 pak malvalekkers opgesny
250 g gladde maaskaas
blikkie fyn pynappel crush
250 ml room
1 pakkie tennisbekuitjies
Ekstra room Continue reading→

PYNAPPEL CREMORATERT
500 g Cremora melkpoeier
250 ml kookwater
2 blikkies (397 g elk) kondensmelk (verkoel)
250 ml suurlemoensap
12 Tennisbeskuitjies
410 g fyngemaakte pynappels Continue reading→

POST TOASTIE TERT
Resep:  Rita Pretorius
Geplaas deur Rina Kleinhans
FOOD LOVERS RECIPES
200 g margarien
250 ml stroop
200 g melk sjokolade
4-5 koppies post toasties
1 blik gekookte kondensmelk of caramel
250 ml room styf geklits

Smelt die margarine, stroop en sjokolade saam en voeg die post toasties by. Druk vas in pan met los bodem en sit in die yskas vir ongeveer 1 uur.
Haal die tert uit die pan, smeer gekookte kondensmelk bo-oor en dan die styfgeklopte room. Sprinkel bietjie vermicilie bo-oor vir versiering. Heerlik

SHARON’S LEMON MERINGUE
LEMON MERINGUE
Tennis biscuit Crumbs
Butter

Filling
2 egg yolks
4 egg whites
1 Tin Condensed Milk
1 Lemon (squeeze all juice out)
60 ml Caster Sugar Continue reading→