Cookies, Biscuits & Bars
Milk Tart Slices
A cheat version of the usual South African classic, with a more rustic flair.
My motto for 2022 is to focus on more time for myself and slow down a bit. I still want to explore my passion for creating delicious dishes in the kitchen, but not always having to spend hours slogging over them.
Custard slices evoke memories of summer picnic desserts as you devour these hand-held delights, not without some mess. This milk tart slice is a play on the usual custard slice, but with the much-loved South African twist.
Milk tart (or melktert, as it is affectionately known) is a South African custard tart. The custard, however, has a much higher ratio of milk to eggs, and usually whole eggs are used instead of just the yolks. To this end, the colour resembles milk more than having the yellow custard hue. The custard is also lightly spiced with cinnamon and nutmeg, which beautifully cuts through the sweetness.
You can find my traditional milk tart recipe on the blog, and for a more inventive twist, these doughnuts with milk tart mousse are super delicious.
I did not want to faff over making a base for a tart, and ready-made puff pastry does a good job of replacing that. After cooking the custard on the stove, it foregoes the baking in the oven to set the custard, which also saves some time.
The recipe
Milk Tart Slices
adventureswithsugar.com/milk-tart-slices/
Method
Method: milk tart slices
- Preheat the oven: Preheat the oven to 180˚ Celsius.
- Prepare the pastry: Unroll the puff pastry sheet and trim it, so it fits neatly in a 20cm square tin. Dock it with a fork, place a piece of baking paper onto it and weight it down with another pan or baking beans.
- Bake the pastry: Bake for 20 minutes, then remove the weight from the top sheet and bake for another 5 – 10 minutes, or until golden brown.
- Cool and repeat: Once slightly cool, transfer to a cooling rack. Repeat this with the second sheet.
- Heat the milk: For the custard, place the milk, cream, half the sugar, cinnamon and nutmeg into a pot and heat until it just comes to a boil.
- Whisk the eggs and sugar: Place the remaining sugar, eggs, cornflour and salt in a bowl and whisk to combine.
- Temper the eggs: Then slowly pour about a cup of the milk mixture into the egg mixture. Make sure to constantly whisk to avoid curdling.
- Cook the custard: Pour the egg mix into the rest of the milk and cook on medium heat. Constantly whisk to prevent curdling, until the custard thickens and begins to bubble.
- Add the butter: Remove from the heat and add in the butter, let it completely melt into the custard.
- Line the tin: To assemble, line your pan with baking paper, so that the paper comes up the sides. This makes it easier to lift out.
- Assemble: Place the first sheet of puff pastry into the tin, then pour in the custard and place the second pastry on top to cover the custard.
- Chill overnight: Cover with cling wrap and set in the fridge for at least 12 hours, or overnight for the custard to set.
- Lift out: When set, use the overhang of baking paper to lift out of the tin.
- Dust and slice: When ready to serve, dust with some cinnamon and icing sugar, and cut into slices.
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