Hi Guys! I promised to share my own recipe for Milk Tart Day! So excited, I was watching my foodie friend, Anel Potgieter presenting her own version on Expresso Show this morning. Talk about drool-worthy. 😋
Why so much excitement about Milk Tart Day?
I strongly believe that each and every South African should know at least 10 dishes from the different cultures and backgrounds. I’ll tell you why; when I was a kid, my mom used to travel a lot for work out of the country. In this one instance, she was in Malawi and there was an Afrikaaner guy who was there working on a contract a few blocks away from their hotel. As soon as he found out that there were South Africans, he went to greet them.
I’ll never forget how touched my mom was with that gesture. It turned out, he was there for a while and was feeling so homesick. He started telling my mom and her group of employees about how much he missed the food back in the country, mentioning his favourite dishes. This is where it occurred to me that, when you are a South African, it doesn’t matter if you are Sotho, Tswana, Afrikaaner, Cape Malay, Zulu etc, you have to know the food. When you are out of the country, it is expected of you to know Bobotie, Milk Tart, Boerewors, Umngqusho or Tihove – it is all our food.
Milk Tart is one of my top ten dishes that every South African should know how to cook and pass down to the next generation. And because it is our own food, we are allowed to have fun with it and try out different variations. I have worked on this Chocolate Milk Tart with Seared Figs. The recipe uses Maizena to thicken the filling. Maizena is not only limited to thickening desserts, one should also try it in instant sauces or stews. It comes in a big 500g yellow jar and can last for a while, depending on how often you use it.
I cannot wait till you try my recipe, a lot of love went into it and my fiancé and kid gave it their seal of approval. 😍
From your family to yours,
Chocolate Milk Tart with Seared Figs
Makes 1 Tart or 5 small tarts.
250ml (1 cup) cake flour
60ml (4Tbsp) granulated sugar
5ml (1tsp) baking powder
60ml salted butter
15ml (1Tbsp) MOIR’S shredded coconut
- Preheat the oven to 180°C.
- In a mixer, add the dry ingredients and butter and allow to mix until the mixture resembles crumbs.
- Add the egg and mix until stiff dough forms – this may take up to 5 minutes. Add coconut and mix for another minute.
- Press the dough thinly into round tart tins.
- Bake blind for 15 minutes using wax paper to cover the pastry with dry beans/rice over the paper to weight the pastry down.
- Remove the paper and beans/rice and bake for 15 minutes until golden brown.
250ml (1 cup) full cream milk
30ml (2Tbsp) Maizena
15ml (1Tbsp) cocoa powder
5ml (1tsp) MOIR’S vanilla essence
5ml (1tsp) salted butter, plus extra for searing figs
4 black figs, cut in quarters
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 and vanilla essence.
- Pour into cooked shells/s and allow to cool in the fridge for 1 to 2 hours.
- In a saucepan, heat the butter and sear the figs for a minute.
- Remove from the tart tins and sprinkle with cinnamon.
- The pastry can be prepared a day in advance, cover it with cling wrap and keep in the fridge.
- If figs are not in season, please explore a different fruit but make sure the fruit you use doesn’t overpower the taste of the Milk Tart.