Melktert Recipe | Epicurious.com
"East meets West in this famous Dutch milk tart, which is usually baked in a deep enamel dish, though a quiche tin may be used. In summer, pastry dough was made late at night, wrapped in a damp muslin cloth and hung in a draft to keep cool. For the lightest crust, the tart was baked before sunrise. The custard was flavoured with dried naartjie (tangerine) peel, blanched almonds and peach kernels, and coconut milk or sweet wine were sometimes added. Some modern cooks add a dash of almond essence...."
INGREDIENTS
•
400 g (14 ounces) puff pastry or flaky pastry (see tips, below)
•
500 ml (2 cups) full-cream milk (whole milk)
•
1 stick cinnamon
•
3 eggs, separated
•
80 ml (1/3 cup) cake flour
•
15 ml (1 tablespoon) cornflour (cornstarch)
•
80 ml (1/3 cup) castor sugar (superfine sugar ? regular sugar may be substituted)
•
2 ml (1/2 teaspoon) baking powder
•
30 g (30 ml) (2 tablespoons) butter
•
15 ml (1 tablespoon) vanilla essence (vanilla extract)
•
ground cinnamon
Comments & Reviews
Just A Pinch Sweepstakes