Milk Tart - Chia Kougianos
Follow these easy recipes for a variety of tarts to create rich and decadent desserts that'll always be a winner - in no time at all.
Here's all you need to know to make a milk tart
Ingredients
- 7 ml butter
- 1 ml salt
- 1 stick cinnamon
- 750 ml boiling milk
- 10 ml custard powder
- 15 ml cornflour
- 15 ml cake flour
- 25 ml cold milk
- 125 ml white sugar
- 4 large eggs, separated
- 2 ml almond essence
- Cinnamon sugar (5 ml ground cinnamon for every 65 ml sugar)
- 500 g puff pastry
Instructions
- Line 2 pie plates with the pastry and make a raised edge for each.
- For the filling, add butter, salt and cinnamon to boiling milk.
- Mix the custard powder, corn flour and flour to a paste with the cold milk.
- Stir in a little of the hot milk mixture.
- Stir the custard mixture into the hot milk, add 50 ml of the sugar and bring to the boil, stirring continuously. Remove from the stove when it has thickened and discard the cinnamon stick.
- Beat the egg whites until stiff but not dry.
- Gradually beat in the remaining sugar.
- Beat the egg yolks lightly and stir in a little of the custard mixture.
- Stir the yolks into the custard mixture then add the almond essence.
- Gradually fold in the egg whites.
- Pour the mixture into the pastry cases and bake at 200 C for approx 10 minutes. Lower the temperature to 180 C and bake for a further 10 to 15 minutes or until the filling has set.
- Cool slightly and sprinkle the tart with cinnamon sugar.
Peppermint Crisp Tart
Ingredients
- 2 packets of Tennis biscuits
- 2 sachets of Orley Whip or 500ml cream
- 1 tin caramel
- peppermint crisp chocolate
Instructions
- Beat the Orley Whip / cream
- Mix in the caramel
- Layer the Tennis biscuits and the Orley Whip mixture
- Sprinkle peppermint crisp on top
- Place in fridge to set
Banana Caramel Tart
Ingredients
- Shell
- 1 packet (200g) ginger biscuits, crushed
- 75 g (80 ml) butter or margarine, melted
Filling
- 1 packet lemon jelly powder
- 125 ml boiling water
- 125 ml cold water
- 6 average size bananas
- juice of 2 lemons
- 1 tin 9385g) caramel condensed milk
- 1 tin (170g) evaporated milk kept in freezer or fridge overnight
- 125 ml whipped cream
Instructions
- Mix biscuit crumbs and butter well.
- Press into pie dish ( 2 litre volume) with the back of a spoon to form pie crust and leave in fridge till needed.
- Dissolve jelly powder in hot water. Add cold water, mix and leave to cool, till it thickens but not set.
- Peel 5 of the bananas and cut in slices. Mix the slices lightly with the lemon juice to prevent browning.
- Place banana slices into pie crust.
- Whip the condensed milk and add the jelly.
- Whip the evaporated milk till stiff and foamy.
- Fold into the condensed milk.
- Pour the mixture over the bananas and place in fridge to set.
- Just before serving, garnish the pie by placing the remaining sliced banana, dipped in lemon juice onto the pie. Decorate the edge of the pie with the cream.
Copyright Eftihia Maria Kougianos. Contact the author to obtain permission for republication.
Eftihia Maria Kougianos - Eftihia Maria is a South African based lifestyle writer and photographer living in Durban. With her penchant for high heels and love of ...
