Merle’s Milk Tart

SA milk-tart Hapy Gourmand

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.

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