I started a full time CAREER.
I was, at first, very excited that I no longer had to spend time completing assignments and study for exams outside of normal lecture hours. Although I have now regained my weekends, I have discovered that a 9 to 5 job doesn't leave you with very much time in the day. Add that to the Saturdays I spend teaching piano, it's not very much time at all to sit down and relax.
|Cornflour + sugar + egg yolks + milk|
But now it's almost Christmas and with it comes work parties, presents and lots and lots of food! And a holiday.
I really need one.
|Adding the margarine and vanilla essense|
For some reason, my family has been elected to have all the "get togethers" for family and friends this year and, because of all our busy timetables, we have turned to easy (but very yummy) recipes that can easily be prepared ahead of time so we're not in such a rush on the day! Luckily, we've been blessed with friends who have such recipes in their arsenal and are willing to share.
The South African Milk Tart was introduced to us by my mother's former work colleague and is different to most others that I have come across as the filling does not need to be baked but cooked over the stove and refrigerated. The creamy filling tastes like the food of angels (honestly!) and is not overly sweet. It also differs to the traditional "Melktert" in that it imparts a subtle coconut flavour thanks to this secret ingredient:
The packet tells me that Tennis biscuits are South Africa's favourite and I can certainly see why. Light and crunchy with a splash of syrup and coconut, these are the perfect base for the tart. The no-nonsense square shape also makes a square/rectangular pan perfect for laying the base -unfortunately I don't own one, so I spend ages breaking off little bits to cover the bottom..
Go on. Try this recipe.
Glynnis' South African Milk Tart
3 cups milk
3/4 cups sugar
1 Tablespoon of margarine
1 teaspoon of vanilla essence
1 packet of Tennis biscuits (available in your international food aisle. I have also been told that Arnotts "Nice" biscuits work too)
5 heaped Tablespoons of cornflour
1 teaspoon of salt
1. Separate egg yolk and whites into two separate bowls
2. Mix cornflour, sugar and egg yolks together to form a paste. Add extra milk if needed (don't worry, this won't throw off any ratio)
3. Boil milk and add the above mixture. Whisk until a custard-like consistency
4. Turn heat to low and cook again for about 10 minutes
5. Take the mixture off the stove. Add margarine and vanilla essence and fold through the mixture
6. In your other bowl, beat egg whites until stiff and fold carefully into the mixture
7. Cover the bottom of your tart dish with biscuits -don't worry about being neat and tidy
8. Pour mixture over the biscuits and spread evenly
9. Let it cool and cover with glad wrap. Refrigerate overnight.
10. Sprinkle cinnamon or grated chocolate over the top before serving.