• 1 liter of Milk
• 5 tablespoons Sugar
• 3 heaped tablespoons of cornstarch.
• 2 slightly heaped tablespoons of custard a little milk
• 125 ml of lemon juice
• 1 can of condensed milk
• biscuits

1. Cook 1 liter of Milk, 5 tablespoons Sugar in saucepan and stir so that sugar does not burn and when boiling add the following batter.
2. 3 heaped tablespoons of cornstarch and 2 slightly heaped tablespoons of custard a little milk.
3. Stir well and then add to milk when boiling.
4. Stir well and simmer for a few minutes.
5. Mix 125 ml of lemon juice with 1 can of condensed milk.
6. Pack a layer of biscuits in a bowl, spoon half of the milk batter on top, then again biscuits, then all the condensed milk again biscuits and then the other half of milk batter.
7. Crush biscuits and sprinkle over pie.

Maak So:

1. Maak beskuitjie kors van Tenniskoekies.
2. Druk in tertbak vas.
3. Maak 1 pakkie suurlemoen jellie aan met 1 k kookwater en laat afkoel.
4. Roer 1 blik kondensmelk en 1 blikkie grenadillamoes by en ook 50 ml suurlemoensap.
5. Meng deur en skep op beskuitjiekors.
6. Plaas in yskas.

Translation

Condensed Milk Lemon Tart

To Make:

1. Make biscuit crust from Tennis biscuits.
2. Press in pie dish.
3. Make 1 packet of lemon jelly with 1 cup boiling water and let it cool.
4. Stir 1 tin of condensed milk and 1 tin of grenadilla pulp and add 50 ml of lemon juice.
5. Mix well and pour onto biscuit crust.
6. Place in the fridge.

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.

• 1 x blikkie kondensmelk
• 3 x blikkies water
• 3 x eiers, geskei
• 4 x eetlepels maizena
• 4 x eetlepels vlapoeier
• 1 x pakkie tennis beskuitjies
• Pypkaneel

1. Pak tennis beskuitjies in tert bak.
2. Gooi die blikkie kondensmelk in die kastrol en voeg die blikkies water by.
3. Sit stoof op lae hitte.
4. Skei die eiers en klop eierwitte styf.
5. Meng nou n halwe blikkie water met die eiergeel, maizena en vlapoeier.
6. Voeg dit by die kondens in kastrol.
7. Roer op lae hitte tot styf.
8. Haal van stoof af en voeg eierwitte by, meng goed en gooi in tert bak.
9. Sprinkel met kaneel, laat heeltemal afkoel en set.

Freaking Delicious Condensed Milk Tart

• 1 x can of condensed milk
• 3 x cans of water
• 3 x eggs, separated
• 4 x tablespoons of maizena
• 4 x tablespoons of custard powder
• 1 x packet of tennis biscuits
• Stick of cinnamon

1. Pack tennis biscuits in a tart plate.
2. Throw the tin of condensed milk in the pot and add the tin of water.
3. Put stove on low heat.
4. Seperate the eggs and beat egg whites tightly.
5. Mix half a tin of water with the egg yolk, maizena and custard powder.
6. Add it to the condensation in pot.
7. Stir on low heat until stiff.
8. Remove from stove and add egg whites, mix well and toss in tart bowl.
9. Sprinkle with cinnamon, allow to cool completely and set.

Serves 10-12
Preparation : 20 min
Chilling: 3 hours or overnight

250 ml (1 c) fresh cream, chilled
1 can (385 g) sweetened condensed milk
125 ml (1/2 c) lemon juice
25 marshmallows, cut into pieces
12 maraschino cherries, stems removed
5 ml (1 t) vanilla essence
250 ml (1 c) pecan nuts, roughly chopped
1,5 litres (6 c) crumbled meringue

Whisk the cream until soft-peak stage and set aside.
In a separate bowl mix the condensed milk, lemon juice, marshmallows, cherries and vanilla
essence.
Fold into the cream.
In individual glasses or a deep tart dish, create layers: start with a layer of marshmallow
mixture, followed by nuts then meringue.
Repeat the layers, ending with a layer of marshmallow mixture.
Garnish with the remaining meringue.
Refrigerate for a few hours or until the tart has set.