Merle’s Milk Tart
In honour of my good pal from South Africa and her daughter, who is my goddaughter, I share this classic South African dessert with you. It’s one of my favourite winter desserts, as I find it pure comfort food. I like that it’s easy to make, as well, which reminds me of Merle and Julia – straight forward and exotic at the same time 🙂
I write the recipe as she did…
1. Make the biscuit base:
- 250 g /1 cup graham wafer crumbs
- 80 g / 1/3 cup shredded unsweetened coconut
- 30 g / 2 tbsp sugar
- 80 g / 1/3 cup butter or margarine, melted
Mix ingredients in a bowl till well mixed. Spread into bottom of a pie plate or small rectangular baking dish. Refrigerate.
2. Boil together (bring to a boil, then remove from heat and stir):
- 500 mL / 2 cups milk
- 125 g 1/2 cup margarine or butter
3. Beat in a medium bowl:
- 2 egg yolks (save whites)
- 190 g / 3/4 cup sugar
4. Mix to a paste:
- 65 g / 1/4 cup milk
- 125 g / 1/2 cup all-purpose flour
- 3 mL / 1/2 tsp vanilla extract
5. Add paste to egg and sugar mixture.
6. Add paste mixture to boiled milk mixture. Cook over medium heat until thick, stirring constantly. Bring to a slow boil, then set aside to cool.
7. Beat egg whites till stiff (the 2 whites you saved). Fold into cooled custard.
8. Pour custard over biscuit base. Refrigerated till firm – at least 2 hours, preferably overnight.
9. Sprinkle tart with 2 mL/ 1/4 tsp cinnamon before serving. Serve with tea.