A milk tart or rather melktert is one of Mzansi’s favourite desserts. I wanted to create a version with a different flavour without losing that characteristic taste and mouthfeel of a milktart.
I’ve prepared the dessert yesterday and brought some to work for my colleagues to taste. It happened that I left the room for 10 minutes and upon my return the tart was gone. Crumbs on a plate were the only evidence that it was there. Might I add that it was still 08:00 o’clock in the morning when this happened. I’ve been asked to prepare another one and bring it to work. Oh well, they’ll just have get the recipe on the blog.
So my educated colleague now asked, where did you get the Amarula flavour used on this tart? My response was “Dear, I don’t work with flavours when I’m at home …..I use the real thing. Real Amarula Cream went into that tart. Anywys, you get that question a lot with people working in food manufacturing. Hehe!
Try out the recipe and share with family, friends or colleagues. I would love to hear your stories. It’s perfect for tea time, to impress friends or in laws and hey why don’t you try it for a friends birthday? Happy Cooking!
Choc Amarula Milk Tart Recipe
250ml (1 cup) flour
60ml (4Tbsp sugar
5ml (1tsp) baking powder
- In a food processor, cream butter and sugar well together and add the egg continue beating.
- Add all other ingredients and mix until a stiff dough forms.
- Press thinly into round tart tins.
- Bake at 180۫C for 15-20 minutes until golden brown.
250ml (1 cup) full cream milk
15ml (1Tbsp) cornflour
15ml (1Tbsp) flour
15ml (1Tbsp) cocoa powder
5ml (1tsp) vanilla essence
90ml Amarula Cream
Cinnamon (for sprinkling)
- Mix together the milk, bring milk, eggs, sugar, flour, cornflour, cocoa and salt.
- Whisk continuously over medium heat.
- When the mixture thickens add butter, vanilla essence and amarula cream.
- Pour into cooked shells/s and allow to cool in the fridge for 1 to 2 hours.
- Sprinkle with cinnamon and serve with vanilla ice cream or cream.
- The pastry can be prepared a day in advance, cover it with cling wrap and keep in the fridge.
- You can go crazy with the Amarula add another spoon for a more pronounced taste.
- When pressing the pastry, the thinner the better. It will in any case rise in the oven.