Category Archives: Terte – Soet / Sweet Tarts

ZUID-AFRIKAANSE MELKTAART (melktert)
Vanmiddag Melktert gemaakt. Tip hier gehad en het is heerlijk.
115 gr boter
190 gr suiker
1 ei
200 gr bloem
2 theelepels bakpoeder
1 snufje zout
950 ml melk
1 theelepel vanille extract
15 gr boter
2 1/2 eetlepel bloem
2 1/2 eetlepel maïzena
100 gr suiker
2 eieren, losgeklopt
1/2 theelepel kaneel
Continue reading→

YOGURT CARAMEL TART
Crust:
2 cups flour
1/2 cup sugar
1/2 cup butter(I used margarine as we did not have butter)
1 egg
1 tsp baking powder
pinch of salt

Put the oven on 170°C.
Rub flour and butter together to form breadcrumbs.
Add the rest of the dry ingredients and add the beaten egg, mix well.
Spray and cook the tart dish and press the crust until whole tart dish is covered on the sides as well.
Place in the oven till the edges of the crust turn golden brown for about 10-15min.
After it is golden brown set aside to cool down. Continue reading→

JOGURT EN JELLIETERT
2 pakkies strawberry jellie
300 ml kook water
1 blikkie kondensmelk
500 ml jogurt van jou keuse
500 ml room
2 teelepels suiker
1 teelepels vanilla
2 sjokolade flakes Continue reading→

SUURLEMOEN TERT MET PERFEKTE BOLAAG
125 g gesmelte margarien
1 pakkie tennisbeskuitjies, fyngedruk
2 blikke kondensmelk
4 eiers, geskei en by kamertemperatuur
250 ml vars suurlemoensap
125 ml strooisuiker

Maak kors van tennisbeskuitjies en margarien. Meng kondensmelk met eiergele.
Meng suurlemoensap by.
Voeg mengsel in pan op kors en bak 10 min op 180ºC.
Klop eierwitte tot sagte punte. Voeg strooisuiker by en klop tot stywe punt stadium.
Plaas eierwitte op tert (strooi bietjie tertkrummels oor). Bak tot goudbruin. Continue reading→

PEPPERMINT CRISP TART ICE-CREAM CAKE
(Fills 1 x 20 cm baking tin)
1 litre softened good quality vanilla ice-cream
1 packet Chocolate and Peppermint Tennis Biscuits (or use the original ones)
1 tin of Caramel Treat, softened
1 slab of Peppermint Crisp, crushed or roughly chopped

Line one 20 x 20 cm baking tin with baking paper on the base.
Spread a layer of ice-cream on the base and swirl through some caramel and peppermint crisp crumbs. Continue reading→

LEKKER LEMOENTERT
Vir die kors:
8 koppie graanvlokkies
4 eetlepels suiker
250 g botter gesmelt
Maak vlokkies fyn, meng al die bestanddele en bak vir 10 min in oond van 200°C.

Vir vulsel:
1 koppie suiker
500 ml water
skil en sap van 4 klein lemoene
4 eetlepels vlapoeier Continue reading→

KOFFIEKARAMELTERT
(4 terte)
7 eiers
2 koppies suiker
1 doppie karamel essense
350 milliliter warm water
160 milliliter olie
3 koppies koekmeel
1 teelepel sout
3 teelepels bakpoeier
60 milliliter koffiepoeier Continue reading→

PEPPERMINT CRISP TART WITH EXTRA LAYER
Extra Layer of Chocolate Mousse(Optional)
Crust:
2 cups flour
1/2 cup sugar
1/2 cup butter(I used margarine as we did not have butter)
1 egg
1 tsp baking powder
pinch of salt

Put the oven on 180 Degrees Celsius.
Rub flour and butter together to form breadcrumbs.
Add the rest of the dry ingredients and add the beaten egg, mix well. Continue reading→

SAMANTHA’S LEMON MERINGUE
2 tins condensed milk
1 cup lemon juice
4 eggs
¼ cup castor sugar
3 tbs melted butter
Tennis biscuits

Pour condensed milk into dish, add lemon juice, separate egg yolks, add 2 yolks into the mixture, mix properly. Refrigerate.
Mix egg whites and castor sugar together, beat til stiff, set aside. Continue reading→

GRANDMA’S LEMON MERINGUE PIE
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar Continue reading→