MILK TART, what does milk tart mean to you? To me it means childhood and having a family gather on the weekends. Its what I looked forward to on a monday afternoon after school, rushing to the refrigerator to snatch up the last piece from that weekend. Everything about it makes me smile and feel young at heart again! You probably wondering who a dessert can make me feel so many things, but wait until you've tried it, then you'll know exactly why I love it so much!
There are two different type of methods that can be used when making milk tar as well as two different pastry shells. The one I grow up on used a sweet pastry shell and the custard which made up the tart was more dense and firm. The other method uses aerated egg whites to lighten up the texture of the custard and the pastry shell is made from rough puff pastry. I was taught about the second method while I was still attending the SACA in Cape Town and then only learnt that thats originally how it was made. So today I'm going to give you the original recipe first and then later on I will post the other method of making this wonderful dessert. (The other method, the one I grow up eating is my favourite.)
Rough puff pastry
This might seem lie a lot of work but the taste and texture is far better than the frozen store bough puff pastry! So give it a go and if you fail at first just keep on try.
Please feel free to post your attempts on my Facebook Page or on my blog!
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I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world.