I've seen many other traditional recipes that demand that you whisk egg yolks and whites separately then fold in, but this way is already so delicious that there seems to be no need, unless you are looking for entertainment
If you are an international Tourist, or like myself a LOCAL TOURIST in my own country, you would by now know this, if you are ever in CAPE TOWN, you simply have to try ‘HOUT BAY’S’ – FISH AND CHIPS’
It seems every nation has their own version of a custard tart - the Portuguese have pasteis de nada, the British have their vanilla custard tarts, Italians their 'torta di nonna' and our SouthAfricanmilktart sort of falls somewhere in the middle with it's cinnamon topping
. Once again. I cheated. store bought bread dough. this is something I learned from my mom-in-law. Always thought she made the dough herself until I was married to her son for at least 5 years when she let me in on the secret
Once it has cooled a bit you can add the soaked bread (squeeze out any excess milk first). Beat the eggs and milk together and pour it over the bobotie
So I Decided to post one of our very early posts from way back when we started the group, this is an easy Dessert Recipe, MilkTart OR MelkTert, as it's commonly known as here in South Africa
MilkTarts are an all time favourite among the SouthAfrican Desserts. This one was tried by Zubeida Mahomed, who had mad them into small Tarts, but works well served as one big tart
Traditional Cape Malay MilkTart – this is a time consuming recipe but well worth it at the end. TraditionalMilkTart is made up of a shortbread crust with a filling of milk and lots of eggs resulting in a lighter texture
Comments
Log in or Register to write a comment.