MILK TART

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INGREDIENTS

Eggs, separated 4 units
Sugar 200 g
Butter or margarine 60 g
Baking powder 3 g
Cake flour 140 g
Milk 100 ml
Vanilla essence 5 g
Cinnamon sugar 40 g
Salt 2 ml

METHOD

  1. Preheat the oven to 180°C. Grease two tart dishes with a volume of 1 litre each.
  2. Beat the egg yolks, sugar and butter or margarine together until it reaches a creamy texture.
  3. Sift together the cake flour, baking powder and salt and mix it into the egg mixture.
  4. Add the milk and vanilla essence and mix.
  5. Beat the egg whites until stiff, and use a metal spoon to gently fold the egg whites into the milk mixture; the mixture is thin.
  6. Pour the mixture into the tart dishes and sprinkle with the cinnamon sugar.
  7. Bake the milk tarts for 40 to 50 minutes until done.

YIELD 2 TARTS
PREPARATION TIME 20 MINUTES
TOTAL TIME 60 MINUTES

HISTORY OF MY DISH

The tart originated in 1510 when Thomas van der Noot published the first Dutch cookbook.
The recipe initially consisted of almond milk, plant oil, flour, rice flour, ginger and cinnamon, which were mixed to form a porridge. Van der Noot modernised the recipe by adding eggs and using less flour, which led to the recipe used in South Africa today. Milk tart is still enjoyed today and is usually served during tea as an artisan tart.

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