Milk Tart With Dried Naartjie Peel
| Recipe By: | Jane-Anne Hobbs |
| Serves: | 4-6 |
| Cooking Time: | 35 minutes |
| Prep Time: | 40 minutes |
Ingredients
- deep 23cm pie dish (lined with shortcrust pastry, and baked blind)
- 1 cup full-cream milk
- 1 cup cream
- 8 cm strip fresh naartjie peel
- 1 vanilla pod, split and seeds scraped out
- 1- 5cm cinnamon quills
- 2 extra-large eggs
- 6 Tbsp flour, plus extra for dusting
- 3 Tbsp cornflour, mixed with 2 1/2 Tbsp cold water
- 75 g Castor sugar
- 1 Tbsp ground naartjie peel, dried
- Castor sugar
- ground naartjie peel, dried
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Put the milk, cream, fresh naartjie peel, vanilla pod and cinnamon quill in a large saucepan, place over low flame and bring very slowly to the boil.
When the milk begins to seethe and rise in the pan, remove it from the heat, cover and set aside for 20 minutes. Strain the milk into a jug or bowl and discard the peel, vanilla pod and cinnamon.
Break eggs into a mixing bowl and whisk them lightly. Add the flour, corn flour, caster sugar and one-third of the warm, strained milk. Beat together, using a wire whisk, until smooth.
Pour this mixture back into the saucepan and add the remaining milk. Cook, over a low flame, stirring constantly, until the mixture is thick and smooth; it should have the consistency of a thick white sauce. Don't allow the mixture to boil.
Pour the mixture into the prepared pie dish and bake at 160ºC for 25-35 minutes, or until the filling has set, but is still rather wobbly in the middle. Remove from the oven and allow to cool.
Put the ground naartjie peel and caster sugar into a tea strainer and sift this mixture all over the top of the tart.
Cook's notes:
To dry naartjie peel, place the peels - torn into big strips - on a rack in a sunny place and allow to air-dry naturally. Or, if you're in a hurry, put them on a rack set over a baking tray and place them in the oven. Turn the oven to its lowest setting and allow them to dry out for a few hours, or until they are quite crisp. The peels will dry out faster in a fan-assisted oven.
Store the peels in an airtight jar and use a coffee grinder or a mortar and pestle to blitz a few pieces to a powder whenever you need them for a recipe.
Milk tart has a tendency to curdle if it's cooked at too fierce a temperature. Baking your tart in a bain-marie will produce a lovely smooth texture, but don't try this with a loose-bottomed tart tin or you'll end up with a soggy mess.