Melktert Kondensmelk

Bestanddele

Kors

• 8 00 g (2 x 400 g-rolle) gekoopte skilferkorsdeeg
• Bietjie melk

Melktertvulsel

• 1 ℓ (4 k) volroommelk
• 397 g (1 blik) kondensmelk
• 2 stukke pypkaneel
• 8 ekstragroot eiers, geskei
• 125 ml (½ k) water
• 187 ml (¾ k) bruismeel
• 60 ml (4 e) mielieblom
• 125 ml (½ k) suiker
• 2,5 ml (½ t) sout
• 5 ml (1 t) vanieljegeursel

Bolaag

• 15 ml (1 e) fyn kaneel

Metode

1. Stel oond op 250 °C.

Kors

1. Smeer twee groot blikborde met botter en voer dit met skilferkorsdeeg uit.
2. Prik bodem van deeg met vurk.
3. Gebruik orige skilferkorsdeeg om rand (ongeveer 2 cm breed) op rand van blikbord te vorm.
4. Verf rand van blikbord met water en plaas strook skilferkorsdeeg op rand.
   Verf net randgedeelte met bietjie melk.
5. Plaas voorbereide blikborde in yskas terwyl vulsel voorberei word.

Melktertvulsel

1. Verhit melk, kondensmelk en pypkaneel saam in kastrol tot warm.
2. Klits eiergele en water met vurk.
3. Meng bruismeel, mielieblom, suiker en sout in mengbak.
4. Voeg eier-en-water-mengsel by meelmengsel en roer totdat slap deeg vorm.
5. Wanneer melkmengsel kookpunt bereik, roer meelmengsel by en roer aanhoudend totdat melktertpap begin verdik.
6. Verwyder van hitte en roer vanieljegeursel by. Haal kaneelstokkies uit.
7. Klits eierwitte met elektriese klitser tot stywepuntstadium.
8. Vou eierwitte by melktertpap in en meng goed.
9. Skep melktertpap in koue korse en bak vir 12 minute by 250 °C.
10. Draai stoof se hitte laer na 170 °C en bak vir nog 20 minute of tot goudbruin bo-op.
11. Bolaag Laat melkterte afkoel en sprinkel kaneel bo-oor.
12. Sit in skywe voor.

Translation

Milk Tart Condensed Milk

There are few people who don’t like milk tart. Try this one with condensed milk

Ingredients

Crust

1. 8 00g (2 x 400g rolls) purchased puff pastry
2. a little milk

Milk Tart Filling

• 1 litre (4 k) whole cream milk
• 397g (1 tin) condensed milk
• 2 pieces of stick cinnamon
• 8 extra large eggs, separated
• 125 ml (½ k) water
• 187 ml (3⁄4 k) flour
• 60 ml (4 e) corn flour
• 125 ml (1⁄2 k) of sugar
• 2,5 ml (½ t) salt
• 5 ml (1 t) vanilla essence

Topping

• 15 ml (1 e) ground cinnamon

Method

1. Set the oven to 250 ° C.

Crust

1. Grease two large pie pans with butter and line them with puff pastry crust dough.
2. Poke bottom of dough with fork.
3. Use left over crust dough to form edge (approximately 2 cm wide) on edge of pie pans.
4. Smear edge of pie pans with water and place strip of puff crust dough on edge.
   Smear the edge with a little milk.
5. Place prepared pie pans in fridge while filling is being prepared.

Milk Tart Filling

1. Heat milk, condensed milk and cinnamon together in casserole until hot.
2. Beat egg yolk and water with fork.
3. Mix flour, corn flour, sugar and salt in mixing bowl.
4. Add egg and water mixture to flour mixture and stir until fluffy dough forms.
5. When milk mixture reaches boiling point, stir in flour mixture and stir continuously until milk tart mixture begins to thicken.
6. Remove from heat and add vanilla flavor. Pulling out the cinnamon sticks.
7. Beat egg whites with electric beater till tip points form.
8. Fold egg whites in milk tart mixture and mix well.
9. Pour milk tart mixture in cold crusts and bake for 12 minutes at 250 ° C.
10. Turn stove’s heat lower to 170 °C and bake for another 20 minutes or until golden brown on top.

Bolaag

1. Let milk tarts cool and sprinkle cinnamon on top.
2. Serve sliced.