Sat, 15 August 2020
South African Milk Tart
Chef: Krissy Gibson from Take The Cake
Ingredients:
For the base:
200g ground digestive biscuit crumbs
65g sugar
100g butter (7 Tablespoons)
For the filling:
1 Tin sweetened condensed milk (385g)
2 tins cream, measured in empty condensed milk can (so don't throw it away)
1 Egg
15g custard powder (1 Tablespoon)
5 mls vanilla extract (1 teaspoon)
20g corn flour (2 Tablespoons)
1 tin whole milk (using that empty condensed milk tin to measure)
Method:
1. Mix the ingredients for the base together and press into a base tin. Allow to cool and refrigerate.
2. Prepare the filling by putting the condensed milk and cream into a large heavy based pot and bring to the boil, stirring continuously with a metal whisk. The secret: The longer it takes to boil the nicer the end result, so slowly does it on a lowish flame.
3. Mix the rest of the filling ingredients. Once the condensed milk and cream mixture is boiling, remove from the heat and add the rest of the mixed filling ingredients and return the pot to a low heat.
4. Mix very well with a wire whisk or hand beater. It must be lump free. It is vitally important to constantly stir this mixture with your whisk, as you do not want lumps, and you don't want it to burn either.
5. Keep scraping the bottom of the pot with the whisk. At the first sign of boiling bubbles turn the hob off, and immediately pour the mixture into your refrigerated crumb base.
6. Sprinkle with ground cinnamon and sugar whilst still hot. Leave to cool completely before covering with foil, and putting into the fridge again for at least 24 hours before serving.
