Celebrate National Milk Tart Day with decadent new twist
Get creative in the kitchen and try this delicious recipe in celebration of National Milk Tart Day.
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IN celebration of National Milk Tart Day on 27 February, Johannesburg’s caterer-to-the-stars, Vicky Crease has given a traditional South African recipe a decadent new twist.
Using another South African classic, Castle Milk Stout as one of the ingredients, Crease has labelled her creation a ‘Stoutlicious Milk Tart’.
“Who can resist fresh cream, infused with Castle Milk Stout, to create a dessert which is cool for the summer months and also not too heavy as an after-dinner treat.” The caramel shard adds a hint of sweet and salty into the mix – right on trend according to Crease.
For those who would like to try this delicious recipe at home, here’s the recipe:
Serves: Four. Preparation: 1 hour, 10 minutes.
Ingredients
For the base:
- 2 tablespoons (30g butter)
- 2 tablespoons sugar
- 1 egg yolk
- ½ cup flour
- 1 teaspoon baking powder
For the filling:
- ½ cup full cream milk
- ½ tablespoon butter
- 1 egg separated
- Cold water
- 2 tablespoons corn flour
- ½ teaspoon vanilla extract
- 2 tablespoons sugar
- Cinnamon
For the poached pears:
- 1 vanilla pod
- 225g brown sugar
- 1 cinnamon powder
- 2 pears peeled, cut into slivers
- 1 can Castle Milk Stout
For the caramel shard:
- ½ cup castor sugar
- Baking sheet
Method
For the base:
- Cream the butter and sugar
- Add egg yolk and beat well
- Add flour and baking powder and mix to form a soft dough
- Press into 5cm muffin pans and prick well
- Bake at 180 degrees until golden brown
For the filling:
- Heat the milk and butter in a sauce pan on the stove
- Place the egg yolk in a ¼ cup measure and fill with gold water, combine with the corn flour and stir till mixed
- Add to the mixed mixture
- Simmer until thick
- Stir in the vanilla
- Beat the egg white to make a meringue with the sugar
- Fold into the thickened egg mixture
- Pour into the pastry cases and dust with cinnamon sugar
For the poached pears:
- Halve the vanilla pod lengthwise, scrape out the black seeds and put in a large saucepan with the Castle Milk Stout, sugar, cinnamon. Cut each piece of pod into three long thin strips, add to the pan, the lower in the pear slivers
- Poach the pears covered, for 20-30 minutes, making sure they are covered in the wine, the cooking time will very much depend on the ripeness of your pears
- You can make these up 2 days ahead and chill
- Remove the pears from the pan, let chill and top each milk tart with a pear sliver, sprinkle with cinnamon and vanilla pod
For the caramel shard:
- In a sauce pan melt the sugar over low heat until dissolve
- Swirl onto baking sheet, brake into shards and top each milk tart with a shard