#melktert

[fullcravings]

No-Bake Milk Tart

[andeez-nuts]

Been making a lot of western desserts. Especially the American versions/recipes recently. Today I made a dessert from my culture. Had to do a double take because it only had ¼cup sugar in it. Forgot just how much sugar they put into things

[pentopoint]

Melktert (Milk Tart) Recipe - Classic South African Dessert

Melktert, with Dutch roots, is a beloved South African dessert known for its delicate flavor and creamy texture, often enjoyed at teatime or

[cocinayrecetas]

Descubre el encanto del melktert, el pastel de crema tradicional de Sudáfrica. 🍰 Suave, especiado y absolutamente delicioso. ¿Quieres saber cómo hacerlo? Visita el siguiente enlace para la receta completa y más detalles.

Melktert

Un postre clásico sudafricano conocido por su textura cremosa y su sutil dulzura. Es similar a una tarta de crema con sabor a canela.

[blogawaybartlett]

Road trips

Ever since I was a child I enjoyed long trips by car or train. Only recently have I learnt to call those by car "road trips".

Of course, a road trip is more than just a long journey. It's a multi-day experience. Taking whistle-stops in out-of-the-way towns and villages. Drinking good coffee in quaint little shops and enjoying things like melktert and koeksisters.

Road-tripping means staying over in guesthouses in places like Colesberg, Hanover or Richmond; Kimberley, Victoria West or Calvinia; or on farms near Britstown and Carnarvon; or with friends in Bloemfontein, Bedford or Beaufort West. It's always a discovery, not only of hospitality, but also of unexpected spiritual and intellectual companionship. And of plates loaded with honest food served with ample wine.

When our kids were small we always tried to reach our destination as soon as possible - be it the place where were to spend our holiday, or home on our journey back - frequently travelling through the night.

The result was that it was more about the destination than about the journey. A lot of things got lost in the process: the landscape, the small towns, the opportunity to wind down the moment the journey started, opening yourself up to new places and interesting people. And most of all, the stars at night. Nowhere else have I seen such a glorious display of the night sky as on the plains of the Karoo.

Nowadays we do it differently. Taking our time. Making frequent stops. Staying over and going for long walks after a day's travel. Discovering bookshops and bakeries; coffee shops and "padstalletjies"; arts and crafts and home made jams, preserves and chutneys.

And of course, taking time means meeting people, having conversations, connecting on more than an artificial level.

Going on a road trips gives meaning to the old adage: "Life's a journey. Enjoy the ride."

[schonheit-ist-in-alles]

I'm fully aware of what it means and why it's called that and know some afrikaans and everything, but everytime I think of/hear about melktert I instantly picture this anyway…

[noweverywhere]

Melktert

INGREDIENTS

SWEET SHORTCRUST PASTRY / Or else use Graham Gracker Dust with butter

6oz butter, softened

½ cup sugar

1 egg

2 cups flour

pinch salt

¼ teaspoon pure almond extract

FILLING

1 liter milk

1 Tablespoon butter

½ cup sugar

2 eggs

3 tablespoons cornstarch

3 tablespoons flour

1 teaspoon pure vanilla extract

pinch salt

1 tablespoon cinnamon

INSTRUCTIONS

FOR THE CRUST

Cream the butter and add the sugar. Beat in the egg. Stir in the flour and salt. Knead until a soft dough has formed. Chill for 10 minutes.

Roll the dough out onto a lightly floured surface and layer it into a greased pie dish. Cover with a sheet of parchment paper and fill the void with pie weights. Bake blind at 350 degrees for 15 minutes. Remove parchment and pie weights. Allow crust to cool completely on a wire rack.

FOR THE FILLING

In a heat proof bowl, whisk together the eggs, sugar, cornstarch, flour and vanilla. Set aside.

In a medium size saucepan, heat the milk and butter at medium setting. Do not bring to a rolling boil.

Add about a fourth of the milk to the egg mixture, whisking to incorporate it evenly. Pour the mixture back into the saucepan with the remainder of the milk. Return to heat and stir constantly until it thickens. Do not boil!

Pour the filling into the pie crust and let cool completely. Refrigerate until serving. Sprinkle with cinnamon before serving.