Filling:

Shortcrust Pastry

• 750ml milk
• 1 quill cinnamon
• 3cm strip orange peel (optional)
• 5 eggs, separated
• 250g castor sugar + extra 50ml for topping
• 40g cornflour
• 60ml flour
• 3 Tbsp butter
• 2 tsp vanilla essence

Method

1. Preheat oven to 190°C.
2. Roll out pastry and press into your tart tin and blind bake for 15 minutes.
3. Reduce oven to 180°C
4. For filling, heat milk, cinnamon and orange peel together until steaming.
5. Mix egg yolks and ¾ cup sugar in a separate bowl.
6. Mix flours with a little water then add to the bowl.
7. Temper egg mix by slowly adding a thin stream of hot milk while whisking.
8. Transfer mixture to the pot and boil while whisking for 3 minutes.
9. Remove from heat, add butter and vanilla essence, and mix.
10. Cool custard to room temperature.
11. Whisk 4 egg whites to stiff peaks, then add 100g sugar.
12. Fold through cooled custard, and pour into blind-baked tart case.
13. Bake for 25 minutes, until slightly set and not wobbly.
14. Cool completely.
15. Sprinkle with castor sugar and brûleé using a kitchen blow torch OR if you don’t have a blow torch:
16. Chill tart in freezer for 30 min.
17. Then sprinkle with sugar
18. Now grill the tart on high so that the sugar forms a brulee on top.
19. Allow brulee to set for 15 min

Makes one medium cake

You will need

For the base

• 200g biscuits (Tennis or Digestive)
• 4 Tbls butter, melted
• ¼ cup sugar

For the filling

• 250g plain cream cheese (room temperature)
• 150ml castor sugar
• 25ml cake flour
• 4 extra large eggs
• 500ml full cream milk
• Juice of half a lemon
• 5ml vanilla extract
• Cinnamon powder

How to make it

For the base

1. Pre-heat the oven to 180°C.
2. Crush biscuits in a food processor.
3. Add melted butter and sugar to the biscuits and process until mixed well.
4. Press the mixture on the bottom and half way up the sides of a 26cm spring-form tin.
5. Bake for 15 minutes until set.
6. Remove from oven and allow to cool before filling.

For the filling

1. Pre-heat the oven to 180°C.
2. Whisk the cream cheese till soft and fluffy.
3. Gradually add the sugar and flour to the mixture while whisking.
4. Add the eggs one by one and whisk well after each addition.
5. Gradually add the milk, lemon juice and extract to the mixture while whisking.
6. Pour the mixture into the prepared base and sprinkle with cinnamon.
7. Bake for 50 – 60 minutes until the filling has set and a test toothpick comes out clean.
8. Allow the cake to cool at room temperature in the cake tin.
9. Refrigerate the cake overnight (still in the pan).
10. Remove spring-form and serve cool or at room temperature with preserved ginger, figs or orange curls.

Pastry:

• 2 Cups Flour
• 1 Egg
• ½ Cup Sugar
• 2 tsp. Baking Powder
• ½ Cup Butter
• Pinch of Salt

Filling:

• 2 Cups Milk
• 2 ½ Cups Amarula
• 4 ½ Tbsp. Cornflour
• 1 Cup Sugar
• 3 Eggs
• Pinch Salt
• 2 ½ Tbsp. Vanilla extract
• Spoon full of Butter

Pastry:

1. Preheat oven to 350 F.
2. Combine melted butter and sugar.
3. Add in egg and beat well.
4. Mix in flour. Baking powder, and a pinch of salt to create a firm dough.
5. Press the dough into one or two pie dishes.
6. Cover the dish with wax paper and place dry beans or rice over the paper to weigh the pastry down (This process Is called blind baking).
7. Bake for 15 minutes.
8. Then remove the paper and beans/rice and bake for an additional 5 minutes until light brown.

Filling:

1. Bring milk to a gentle boil.
2. Beat eggs well.
3. Add sugar, flour, cornflour, and salt.
4. Mix well.
5. Pour boiling milk into the mixture and stir well.
6. Return mixture to stove and stir for 10-12 minutes on a medium heat until th mixture thickens.
7. Add butter and vanilla extract and mix through.
8. When pasrty shell is cooked, pour mixture into shell.
9. Allow to cool in the fridge.
10. To serve, sprinkle cinnamon.

Basic Pancake Ingredients:
310 ml cake flour
3 ml baking powder
2 ml salt
60 ml sugar
2 eggs
300 ml milk
Cooking Oil
Cinnamon Sugar

Method:
Sift the flour, baking powder and salt, add the sugar.
Add the milk while stirring
Mix in the eggs.
Mix everything very well and make sure there is no lumps.
Let the mixture rest for 30min.

Milktart Filling Ingredients:
1 tin condensed milk
3 cups milk
¼ cup maize meal
2 eggs
Pinch of salt
1 teaspoon vanilla essence
30 ml butter
Cinnamon Sugar

Method:
Bake the pancakes – do not roll them yet.
Mix 2 cups of the milk + the condensed milk in a pot on the stove (low heat)
Mix the rest of the milk with the maize meal and add it to the mixture in the pot.
When the mixture starts to thicken, add your eggs.
Keep on stirring.
Add the salt, vanilla & butter.
Mix very well and let it rest and thicken even more.
Take a spoon and add ± 3 – 4 spoonfulls of melktertmixture to each pancake, then roll it up.
Sprinkle with Cinnamon Sugar

Ingredients:
Serves: 8-10
For the Amarula Milktart:
1 packet 200g vanilla biscuits
1/4 cup butter, melted
1 tin condensed milk
1/2 cup milk
3/4 cup Amarula Cream
2 cups warm water
2 tbsp butter, melted
4 eggs
6 tbsp corn flour
Pinch of salt
Cinnamon powder

Recipe:
For the Amarula Milktart:
1. Grease a microwave-safe baking dish.
2. Crush the biscuits in a resealable plastic bag, using a rolling pin.
3. Combine the crushed biscuits with the melted butter and press into the base of the greased dish.
4. Allow to rest in the fridge while you prepare the custard filling.
5. Add the condensed milk, milk, Amarula, warm water, melted butter, eggs, corn flour and salt to a microwave-safe bowl and mix well.
6. Microwave on high for 7 minutes.
7. Remove the bowl from the microwave and whisk – to prevent lumps from forming.
8. Microwave on high for 5 minutes.
9. Remove the bowl from the microwave to mix.
10. Microwave on high for 3 minutes.
11. Remove the bowl from the microwave to mix.
12.Pour the custard onto the biscuit base and allow to cool.
13. Once cool, top with a generous dusting of cinnamon and refrigerate to set further in the fridge for+/- 2 hours or overnight. (Depending on your preference.)
14. Slice, serve and ENJOY!!