Classic milk tart and milk tart samoosas
Classic milk tart
1 roll puff pastry, thawed
560ml full cream milk
1 stick cinnamon
15ml butter
5ml vanilla essence
30ml cake flour
30ml Maizena
2 extra large eggs, separated
80ml sugar
Line a pastry dish with puff pastry. Chill until needed.
Heat 500ml milk with the cinnamon and the butter. Leave to stand for 15 minutes before removing the cinnamon stick. Add the essence. Mix the flour and corn flour. Beat egg yolks and remaining milk together. Mix with the flour and corn flour.
Add a little of the warm milk to the flour mixture and add to the heated milk in saucepan. Cook until thick.
Remove from the heat and add sugar. Leave to cool.
Beat egg whites until soft peaks form. Fold into filling.
Spoon into the prepared pastry shell and bake in a preheated oven at 200°C for 10 minutes and then at 180°C for 15 minutes. Then lower heat to 160°C and bake for 20 more minutes until golden and risen.
Milk tart samoosas
Follow the same recipe as for milk tart but add 45ml mixed citrus peel and a few drops of orange essence instead of vanilla essence to the milk. Omit the egg whites.
Use 10 sheets of phyllo pastry. Cut into 8 x 36 cm strips (more or less). Brush a strip with melted unsalted butter. Place another strip on top and brush with butter.
Place a tablespoon of the filling at the top. Fold over to form a triangle. Continue folding over to form a samoosa.
Place on a greased baking sheet, brush with more butter. Sprinkle with cinnamon sugar. Bake in a preheated oven at 220°C for 15 minutes or until golden and puffed.
Makes 24.
Honey, Rooibos and cardomom milk tart
Honey, rooibos
and cardamom milk tart
1 roll puff pastry, thawed
4 rooibos tea bags
4 cardamom pods
120ml honey
900ml milk
25ml butter
60ml cake flour
120ml Maizena
45ml brown sugar
3 extra large eggs, separated
7.5ml Vanilla Essence
Cinnamon sugar for sprinkling
Line a pie dish of ± 24cm in diameter with the pastry.
Combine the tea, cardamom, honey, milk and butter in a saucepan. Bring to the boil. Switch off the heat and leave to stand for 15 minutes.
Remove the tea bags and cardamom pods. Heat again.
Mix together the flour, Maizena and sugar.
Mix the egg yolks, 125ml of the heated liquid and the vanilla essence together. Add to the Maizena mixture and mix until smooth. Add a little of the warm liquid and mix until smooth.
Add this to the remainder of the warm liquid. Stir over very low heat until thick. Remove from the heat.
Beat the egg whites until soft peaks form. Fold the egg whites into the milk mixture.
Pour into the prepared pastry shell.
Bake in a preheated oven at 220°C for 10 minutes. Lower to 190°C and then bake for a further 25 minutes.
Sprinkle cinnamon sugar on top.
- Recipes Courtesy of Moirs