26-02-2004, 11:51 AM
01-03-2004, 01:26 PM
I have one in Afrikaans which is super...if you like I can post it here for you, assuming afrikaans is ok??
01-03-2004, 01:28 PM
errmm... I could also translate it if you want..?
01-03-2004, 11:22 PM
Milk Tart
7 ml butter
1 ml salt
1 stick cinnamon
750 ml boiling milk
10 ml custard powder
15 ml cornflour
15 ml cake flour
25 ml cold milk
125 ml white sugar
4 large eggs, separated
2 ml almond essence
Cinnamon sugar (5 ml ground cinnamon for every 65 ml sugar)
500 g puff or flaky pastry
Line 2 pie plates with the pastry and make a raised edge for each. For the filling, add butter, salt and cinnamon to boiling milk. Mix the custard powder, cornflour and flour to a paste with the cold milk. Stir in a little of the hot milk mixture. Stir the custard mixture into the hot milk, add 50 ml of the sugar and bring to the boil, stirring continuously. Remove from the stove when it has thickened and discard the cinnamon stick. Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and stir in a little of the custard mixture. Stir the yolks into the custard mixture then add the almond essence. Gradually fold in the egg whites. Pour the mixture into the pastry cases and bake at 200 C for approx 10 minutes. Lower the temperature to 180 C and bake for a further 10 to 15 minutes or until the filling has set. Cool slightly and sprinkle the tart with cinnamon sugar.
Milk Tart
Pie Crust
1/2 C. margarine
1/2 C. sugar
1 egg
2 C. flour, sifted
salt, sifted
Filling:
4 C. milk
1 Tbs. margarine
1 C. sugar
2 eggs
3 Tbs. corn starch
3 Tbs. flour
1 Tsp. vanilla extract
Instructions:
Cream the margarine and sugar together and beat in the egg. Add the flour and salt and knead until a soft dough is formed. Press the mixture into a greased circular pie dish and bake at 350°F for 15 minutes.
Bring the milk and margarine to the boil.
Cream the sugar, eggs, corn starch, flour and vanilla essence. Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens. Do not boil.
Pour the filling into the pie crust and cool.
Refrigerate until required and sprinkle with cinnamon to serve.
7 ml butter
1 ml salt
1 stick cinnamon
750 ml boiling milk
10 ml custard powder
15 ml cornflour
15 ml cake flour
25 ml cold milk
125 ml white sugar
4 large eggs, separated
2 ml almond essence
Cinnamon sugar (5 ml ground cinnamon for every 65 ml sugar)
500 g puff or flaky pastry
Line 2 pie plates with the pastry and make a raised edge for each. For the filling, add butter, salt and cinnamon to boiling milk. Mix the custard powder, cornflour and flour to a paste with the cold milk. Stir in a little of the hot milk mixture. Stir the custard mixture into the hot milk, add 50 ml of the sugar and bring to the boil, stirring continuously. Remove from the stove when it has thickened and discard the cinnamon stick. Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and stir in a little of the custard mixture. Stir the yolks into the custard mixture then add the almond essence. Gradually fold in the egg whites. Pour the mixture into the pastry cases and bake at 200 C for approx 10 minutes. Lower the temperature to 180 C and bake for a further 10 to 15 minutes or until the filling has set. Cool slightly and sprinkle the tart with cinnamon sugar.
Milk Tart
Pie Crust
1/2 C. margarine
1/2 C. sugar
1 egg
2 C. flour, sifted
salt, sifted
Filling:
4 C. milk
1 Tbs. margarine
1 C. sugar
2 eggs
3 Tbs. corn starch
3 Tbs. flour
1 Tsp. vanilla extract
Instructions:
Cream the margarine and sugar together and beat in the egg. Add the flour and salt and knead until a soft dough is formed. Press the mixture into a greased circular pie dish and bake at 350°F for 15 minutes.
Bring the milk and margarine to the boil.
Cream the sugar, eggs, corn starch, flour and vanilla essence. Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens. Do not boil.
Pour the filling into the pie crust and cool.
Refrigerate until required and sprinkle with cinnamon to serve.
03-03-2004, 11:01 AM
Thanks everyone I will try them all out and let you know which one is the nicest 
03-03-2004, 12:52 PM
MILK TART
(no beater needed)
6 cups milk
1 cup sugar
3 Tbs flour
3 dsp cornflour
2 eggs
pinch salt
1 tsp vanilla essence
2 Tbs butter or marg
3 or 4 ready made sweet pastry shells from Tescos or Sainsburys, etc
Mix all ingreds except the butter, vanilla essence and milk together by hand
until smooth.
Boil milk stirring continuously.
Remove milk from the heat, and add a little hot milk to the mixed ingreds. St
ir,
then sieve the mixed ingreds into the boiled milk while stirring the milk.
Boil the mixture for two minutes - it is very important to stir continuously
while the mixture heats and boils.
Remove from heat - mix in vanilla essence and butter thoroughly.
Pour into 3 or 4 ready made pastry shells, allow to cool, then sprinkle with
cinammon.
If you use organic sugar this tart isn't quite as sweet, but it will have a
better flavour.
(no beater needed)
6 cups milk
1 cup sugar
3 Tbs flour
3 dsp cornflour
2 eggs
pinch salt
1 tsp vanilla essence
2 Tbs butter or marg
3 or 4 ready made sweet pastry shells from Tescos or Sainsburys, etc
Mix all ingreds except the butter, vanilla essence and milk together by hand
until smooth.
Boil milk stirring continuously.
Remove milk from the heat, and add a little hot milk to the mixed ingreds. St
ir,
then sieve the mixed ingreds into the boiled milk while stirring the milk.
Boil the mixture for two minutes - it is very important to stir continuously
while the mixture heats and boils.
Remove from heat - mix in vanilla essence and butter thoroughly.
Pour into 3 or 4 ready made pastry shells, allow to cool, then sprinkle with
cinammon.
If you use organic sugar this tart isn't quite as sweet, but it will have a
better flavour.