Resepte

Melktert / Milktart

Ek weet ek het al my melktert resep hier gedeel, maar dis immers vandag Nasionale Melktert dag, so hier is hy weer…

 

Ek sien so ‘n paar jaar terug in ‘n Jamie Oliver resepteboek wat ek persent gekry het by ‘n vriendin dat selfs Jamie Oliver ‘n melktert resep in sy boek het.  Melktert is ‘n baie nostalgiese tert om te maak.  Die kaneel en vanilla geure is baie bekend vir my uit my kinderdae en herinner aan koue weer en gesellig kuier.  As ek wel ‘n bietjie spyt is oor een ding is dit om te geleer het hoe om skilferkors te maak…as jy eers een keer ‘n goeie tuisgemaakte skilverkors geproe het sal jy nie sommer weer te vrede wees met gekoopte skilverkors nie…dis net nie dieselfde nie.

 

Jy benodig…

Skilferkors:

500g meel

2 eiergele

1 ½ teelepel kremetart

1 koppie soda water

375g botter (hard)

1 knippie sout

 

Hou ¾ koppie meel en 1 teelepel kremetart eenkant. Meng orige meel, sout en kremetart. Rasper 250g botter in en vryf dit in tot dit soos growwe mieliemeel voel. Klits die eiergele en soda water saam. Meng dit in die meel mengsel deur dit in te sny met ‘n mes en meng tot jy ‘n deeg het. Sit dit oornag in die yskas (nie die vrieskas nie).

 

Vroeg in die oggend as dit nog koel is (of in ’n koel deel van die huis) rol die deeg uit tot so ‘n 30cm by 30cm grootte blok. Sprinkel die oppervlak met die meel en kremetart mengsel wat jy eenkant gehou het. Rasper die orige botter op. Vou dit toe soos ‘n laken. Sprinkel van die meel mengsel bo-op ook. Rol dit weer lekker dun uit tot die botter goed ingewerk is. Vou weer op en sit in die yskas tot goed koud. Dit kan nou gebruik word.

 

Rol weer uit tot so 5mm dikte en sit in ronde tertborde. Emalje borde werk goed (as dit van die dun soort is, sit twee op mekaar). Sny die randte af sodat die bord mooi netjies bedek is. Maak seker as jy die randte afsny dat jy ‘n lekker skerp messie gebruik sodat jy nie die “lae” van die skilferkors te vasdruk op mekaar nie. Sit die tertbord met die kors in terug in die yskas om hom koud te hou. (My ma het altyd met die orige kors al op die randjie langs nog ‘n lagie met bietjie water “vasgeplak” sodat die randte lekker dik kan uitrys… dis bietjie kroek, maar dit lyk mooi)

 

Melktert vulsel:

1 liter volroom melk

4 tot 6 eiers (hang af hoe groot hulle is) geskei

150 ml meel (gesif)

45 ml mielieblom (maziena)

1 koppie suiker (as jy hou van ‘n soeter melk tert kan jy dit meer maak met ‘n ¼ koppie)

Knippie sout

1 tot 2 eetlepels botter

½ teelepel kremetart

1 ½ teelepel geursel (vanilla of ‘n mengsel van 1t vanilla en ½ t amandel of naartjie skil)

Kaneel vir bo-oor strooi

Voor verhit die oond tot 220°C. (soms is konveksie oonde te warm, maak dit dan so 20°C koeler). Meng die suiker, meel, maziena en sout met ‘n ¾ koppie van die melk. Klits die eiergele. Meng by die suiker en meel mengsel. Klits die eierwitte styf saam met die kremetart. Kook die res van die melk saam met die geursel en botter. Roer die meel mengsel in die kookmelk in terwyl aanhoudend roer. Prut tot dik. Hou aan met roer (dit brand maklik aan). Vou die eierwitte in by die warm melk pap. Gooi die warm mengsel nou in die koue korse. Bak dan op die 3de rakkie in die oond vir 15 tot 20 min of tot mooi ligbruin bo-op. Strooi kaneel mildelik bo-oor.

 

Genoeg vir 2 groot melkterte.

 

English recipe:

Milktart is such a well-known South African treat to make!  It is so much part of our food heritage that you can probably ask any South African and they have had a piece of it at some stage in their lives.  It has flavours of cinnamon and vanilla and is a very comforting type of treat.  I grew up learning to make this from my mother who learned the recipe from her mother-in-law who was well-known for her milktart recipe.  The one thing I regret in learning to make this recipe is learning how to make home-made puff pastry…  You will never be able to eat store-bought puff pastry again after eating this pastry…

 

For the puff pastry:

500 g flour

2 egg yolks

1 1⁄2 teaspoons cream of tartar 1 cup soda water

375 g butter (hard)

1 pinch of salt

Keep 3⁄4 cup of the flour and 1 teaspoon cream of tartar separate. Mix the remaining flour, salt and cream of tartar. Grate 250 g of the butter and rub it into the flour mixture until it looks and feels like coarse maze flour. Beat the egg yolks and soda water together. Mix this into the flour mixture with a knife until a dough forms. Place this dough in the fridge overnight. The next morning, roll out the dough into a 30cm by 30cm square. Sprinkle this with some of the separate flour and cream of tartar mixture. Grate the remaining butter over the dough. Fold the dough (into thirds and then into thirds again). Roll this out again. Fold the dough in the same manner again and place in fridge until cold. Once cold, roll the dough out to 5mm thick and then place in tart-pans. (You only use half of the dough. You can freeze the rest in plastic wrap). Neaten the edges with a sharp knife.

(You can make an extra edge on the outside with left-over pieces of dough). Place the pans back in the fridge until needed.

Milktart filling:

1 litre full-cream milk

6 free-range eggs, divided

150 ml flour (sifted)

45 ml corn flour

1 cup sugar

Pinch of salt

2 tablespoons of butter

1⁄2 teaspoon cream of tartar

1 1⁄2 teaspoons flavouring (I use 1 teaspoon vanilla essence and 1⁄2 teaspoon almond essence)

Cinnamon for dusting

Pre-heat the oven to 220°C. Mix the sugar, flour, corn flour and salt together with a 3⁄4 cup of the milk. Beat the egg yolks and then mix into the sugar and flour mixture. In a separate bowl, beat the egg whites with the cream of tartar until stiff. Bring the rest of the milk with the butter and flavouring to the boil. Once boiling, mix the flour mixture into the milk while stirring continuously. Keep stirring while it thickens. Take the milk mixture off the heat and fold in the egg whites. Pour this hot filling into the two prepared tart pans. Bake in the oven for 15 to 20 minutes until golden brown. Once the milktarts come out of the oven, sift cinnamon over the top.

Makes two big milktarts.

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