Time 15m Yield 2 pies Number Of Ingredients 10 Steps:
Heat 3 cups of milk to boiling point. Mix remaining milk, flour, sugar, extracts, salt and egg yolks together and add to hot milk. Cook until very thick and remove from stove. Whisk egg whites to stiff peak stage and add to milk mixture after it has been off the stove for 5 minutes. Stir in margarine and pour mixture into ready-made pie shells. Sprinkle with cinnamon. Refrigerate to cool and set.
Time 1h10m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray. In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top. Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.
Time 1h15m Number Of Ingredients 15 Steps:
Cream the butter and add the sugar. Beat in the egg and almond extract. 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. 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.
Time 25m Yield 3 pies, 24 serving(s) Number Of Ingredients 9 Steps:
Mix sweetened condensed milk, 1 tin (300 ml) milk, egg yolks, corn starch and custard powder in a large microwave proof casserole dish. Whisk together until mixed well. Add the rest of the milk (5 tins or 1500 ml) and mix well again. Cook at high power in microwave for 3 minutes. Stir well and add margarine and vanilla. Cook for 3 minutes, stir well, continue cooking in two or three minute intevals until mixture is thickened and smooth. It takes about 8 minutes total in my microwave. Allow to cool slightly. Beat reserved egg whites until stiffly beaten. Fold in egg whites into cooked milk mixture. Pour into three baked pie crust - use Pat in Pan pie crust as a good pie crust for this pie. Sprinkle cinnamon on top of pie.
More about “south african melktert milk tart recipes”
Time 1h5m Yield 16 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine 1/2 cup margarine and 1/2 cup sugar in a bowl; beat with an electric mixer on low speed until creamy. Add 2 cups flour, 1 egg, baking powder, and salt; mix well until dough comes together. Press dough into bottom and sides of two 8-inch pie plates to form crusts. Bake in the preheated oven until lightly golden, about 10 minutes. Remove from oven and let cool. Combine milk and 1 teaspoon margarine in a saucepan over medium-low heat; bring to a boil. Remove from heat. Mix 1 1/2 cup sugar, 2 eggs, 2 1/2 teaspoons flour, cornstarch, and vanilla extract into a smooth paste in a bowl. Pour over hot milk in the saucepan. Return saucepan to medium heat and stir milk mixture until thick, 5 to 8 minutes. Divide milk mixture evenly between the cooled crusts. Sprinkle cinnamon on top. Cool until filling is set, about 30 minutes.
