My mother-in-law’s traditional milk tart recipe has always been a family secret, but she at last agreed to reveal the secret, especially for our blog. Deon and I drove all the way to Melkbosstrand today where she and her right hand, Truida, were waiting for us. As soon as we got there, we were off to the kitchen and the baking process began. The end result, as usual, was a light and fluffy milk tart. Traditionally she made her own puff pastry, but as it is a lengthy process, she rather used ready-made puff pastry.
1 roll of puff pastry (Today’s is best)
3 cups of milk plus another cup
1 tablespoon margarine, not heaped
1 tablespoon cornflour, heaped
3 tablespoons of flour, heaped
3 eggs, separated
3 tablespoons sugar
A pinch of salt
5 ml almond essence
1. Butter a 24 cm enamel dish slightly and then add the puff pastry which has been rolled out. Prick the pastry all over with a fork.
2. Sift the flour, cornflour and salt together and then add 1 tablespoon sugar. Add 1 cup of milk and stir until it is a smooth mixture.
3. Whisk the other tablespoon of sugar and the egg yolks until very light and spongy.
4. Heat the margarine and 3 cups of milk together in a saucepan until it reaches the boiling stage. Add the flour mixture and stir well. Remove from heat.
5. Whisk the egg whites and add the remaining tablespoon of sugar gradually until it forms stiff peaks.
6. When the milk mixture has cooled down slightly, add the egg yolk mixture and then the essence.
7. Fold in the egg whites.
8. Spoon the mixture into the prepared dish and bake for 20 minutes at 180 ⁰ C.
Please note: Let the milk tart cool down completely in the oven before you remove it. The oven door must be slightly open while the milk tart is cooling down.