My Family Milk Tart

It seems every nation has their own version of a custard tart - the Portuguese have pasteis de nata, the British have their vanilla custard tarts, Italians their 'torta di nonna' and our South African milk tart sort of falls somewhere in the middle with it's cinnamon topping. No matter what part of the world you're from, it seems we're all unanimously in love with the combination of a creamy egg custard and a crisp pastry base. 

With heritage in mind, I knew there was only one place to go for a proper milk tart recipe in honour of National Milk Tart Day which is today! So I dug out my Great Aunt May's tattered recipe book (I've written about her before). There, right in the very front, was our family recipe for milk tart. There are no notes on where it came from, but I found the same recipe scribbled in the margins of my grandmothers book so I know it's a family favourite!   

The pastry is an interesting one - it contains oil, which is a little odd for me, but ensures a ridiculously crumbly pastry. From her other recipes, I can tell Great Aunt May loved a good shortcut, and this one is no exception. This pastry? It doesn't need to be blind baked! Yes, you read correctly. Can I get a hallelujah on that?! 'Cos if you've ever had to fuss with beans and baking paper and all that nonsense, you'll be rejoicing with me now!

The filling is lusciously velvety with just the slightest quiver - I prefer my milk tart a bit softer than most so if you like yours more set, then just increase the cornstarch. This recipe also makes the sweetest little mini milk tarts - I made these using an old-fashioned madeleine tin which belonged to my grandmother. It seemed totally appropriate for the occasion. 

My Family Milk Tart 

Recipe by Great Aunty May

Makes 1 large tart or 24 small tartlets

No-fuss pastry

110g butter, softened

2 tbsp (30ml) castor sugar

2 tbsp (30ml) vegetable oil

1 egg

2 cups (500ml) cake flour

1 tsp (5ml) baking powder

pinch of salt

Filling

600ml milk

2 tbsp (30ml) cornstarch/cornflour

1 tbsp (15ml) cake flour

4 tbsp (60ml) sugar

3 eggs, separated

1 tsp vanilla extract

1 tsp ground cinnamon, plus extra for dusting

Cream the butter and castor sugar until light and fluffy. Add the oil and egg and beat well. Mix in the flour, baking powder and salt to form a soft pastry. 

Press a thin layer of the pastry into a greased standard pie dish. Prick the bottom and bake at 180C for 20-25 minutes or until golden brown. Allow to cool. 

For the filling, bring the milk to a boil (I added a cinnamon stick and bay leaf to mine). 

In the meantime, whisk together the cornstarch, flour, sugar, egg yolks, vanilla and cinnamon and a little of the milk to make a creamy paste. Pour the hot milk over the paste, whisking continuously then return to the heat and cook until thickened. 
Whisk the egg whites until stiff then whisk into the still-warm filling. 

Pour the mixture into the baked tart case and sprinkle with extra cinnamon. 

IF YOU LIKED THIS THEN YOU'LL LIKE:

Milk tart pancakes

Milk tart cake

Custard slices

Chocolate peppermint crisp fridge cake

This no-bake 5-ingredient recipe’s deliciousness revolves around three quintessential South African ingredients – sweetened condensed milk, peppermint crisp bars (can be substituted with any peppermint or mint-flavoured chocolate or sweets) and ‘Eet sum mores’ which are delicious, buttery shortbread biscuits. Of course, these yummy ingredients are bound together with lots of melted chocolate so if you haven’t realized it by now, your diet is pretty much destroyed. 

The great thing about this recipe is that it’s idiot-proof and even better is that you can use just about anything in it – nuts, biscuits, dried fruit, sweets, marshmallows, cherries, breakfast cereal, your favourite chocolate bars – have I left anything out?! ;)

When I created this recipe last year for a quick segment on Expresso, I had no idea just how popular it would be. I put it up on Facebook as I didn’t think it was worth a full blog post and then forgot about it pretty quickly. Except that now, it has been shared over 18 000 times (and so I'm eating my words... and the cake!)

Chocolate peppermint crisp fridge cake

Serves 8-10

100g butter

300g milk or dark chocolate, chopped

½ tin sweetened condensed milk (eat the rest of the tin with a spoon)

200g shortbread biscuits (Eet sum mores)

160g peppermint crisp bars, chopped (I also used some mint aero)

80g mini marshmallows (optional)

Line a standard loaf tin or baking tray with a sheet of baking paper and set aside.

Place the butter, chocolate and condensed milk in a microwave-safe bowl and melt on a medium to low heat until smooth. 

In a separate bowl, break the biscuits into pieces and combine with the peppermint crisp chunks and marshmallows (or whatever other ingredients you're using).

Combine the cooled melted chocolate mixture with the biscuit mixture and stir until combined.

Pour into the lined loaf tin and place in the fridge until completely set.

Unmould and cut into slices.

SOMETHING ELSE YOU MAY LIKE:
Caramel peppermint crisp cake
Peppermint crisp milkshakes
Peppermint crisp ice cream sandwiches

OR HOW ABOUT MORE 5-INGREDIENT RECIPES?
Chocolate macaroon cake with raspberries
Nutty chocolate magic bars

Caramel Peppermint Crisp Cake

 I heard someone once describe our beloved peppermint crisp tart as ‘a lazy version of Italian tiramisu’, which, once you get over the initial offence, is a pretty accurate description really. Four ingredients: Tennis biscuits (don’t even bother asking me if there is an alternative flavour of biscuit you can use because any South African will tell you there just isn’t), tinned caramel (if you’re feeling fancy, boiling a tin of condensed milk will make it ‘gourmet’), whipped cream (well, if you want to be AUTHENTIC it should be that non-dairy Orley whip cream…) and of course the darling of South African chocolates, Peppermint Crisp (those shards of sticky peppermint covered in chocolate are pure bliss!).

I must be honest, I never grew up with peppermint crisp tart. It doesn’t conjure up memories of my grandmother serving it to me as a child, or my mom whipping up a pyrex dish of it for a church bazaar. The decadent dessert was completely left out of my childhood (my mom and I will have words about this!) but that hasn’t stopped me from cramming all the tart I missed out on as a child into my adult life!

I’ve given the dessert it’s fair share of makeovers - from ice cream sandwiches to milkshakes, but this cake is a serious showstopper! It’s not as sweet as it’s traditional counterpart due to the coconutty sponge cake layers in between and it will make a jaw-dropping end to a lekker braai!

Caramel Peppermint crisp cake

Serves 10-12

Recipe by Katelyn Williams

Adapted from Hummingbird Bakery Cake Days

120g butter, softened

400g castor sugar

360g cake flour

1½ tbsp baking powder

40g desiccated coconut, toasted

pinch of salt

3 large eggs

1 tin (400ml) coconut milk

Filling

1 tin caramel

2 cups cream, whipped to stiff peaks

400g peppermint crisp chocolate, crushed

Mini Tennis biscuits , to garnish

Preheat the oven to 170C and line 3 x 20cm sandwich tins with baking paper.

Beat the butter, castor sugar, flour, baking powder, coconut and salt together on a low speed until a sandy texture forms. Whisk the eggs and coconut milk together in a jug then slowly add to the dry ingredients while the mixer is running, to form a batter. Divide the cake batter evenly between the prepared tins and bake in the preheated oven for 20-25 minutes or until a skewer inserted comes out clean, and the cakes are golden. Allow to cool a little in the tin before turning out onto a cake rack. Trim the cooled cakes by levelling the tops then place one cake layer on a plate. Spread with caramel, whipped cream, peppermint crisp and crushed biscuits.  Continue layering finishing with the caramel, cream, peppermint crisp and the mini biscuits. Refrigerate for 1 hour to set then slice and serve.

The Best Koeksister recipe & my adventures in the Klein Karoo

It was only about 3 hours into the drive along Route 62 when I realised what I was actually doing; I was travelling 400km into the middle of the Klein Karoo (aka nowhere) in search of 'The Perfect Koeksister'. Those that know me, expect nothing less, but still, it was quite crazy. Even for me.

The beautiful Klein Karoo

To catch you up to speed, a koeksister is a plaited, deep-fried doughnut drenched in a seriously sticky syrup. It's a treat as South African as milk tart, biltong and beer. 

South African koeksisters

Like American's and their doughnuts? Koeksisters are a big deal here - we take them as seriously as our rugby! We even have a monument dedicated to the treat!

Koeksister monument in Orania, Northern Cape

My search for sweetness led me all the way to the little town of Ladismith where rumour has it, I'd find the best. Although tuisnywerheid's have all but died out in the big cities, in a small town like Ladismith it is still the place to go for the best cakes, rusks and jams (and  also the latest skinner/gossip!) 

Ladismith Tuisnywerheid

Lallie Botha, Ladismith Tuisnywerheid Founder

Only the finest bakers get their goodies displayed on the shelves here. It was while scanning the fully-laden racks that I met Lallie Botha who tells me she was Ladismith's first koeksister queen back in 1972 when she founded the tuisnywerheid. Back then, she would go through an 85L drum of oil each month! I was convinced I was in the right place - the people of Ladismith definitely love their koeksisters! After giving me some tips on what to look out for in the perfect koeksister, Lallie dished the dirt on who makes the best and sent me on my way (with 5 bottles of homemade jam).

While walking through the town of Ladismith, I couldn't resist stopping a few locals to ask about their favourite koeksisters. But it seemed the town was completely divided on who makes the best and I sensed a little competition between two particular bakers. It was definitely time for me to meet the koeksister contenders!

Me and Euradia Muller, Ladismith Koeksister Queen

My first visit was to the home of Euradia Muller, who greeted me, voorskoot (apron) and all, before hurrying back into the kitchen while fretting that her koeksisters were now sitting in the syrup too long! Over a cup of milky rooibos tea brewed in a green teapot on the stove, Euradia caught her breath long enough to tell me that there are no secrets when it comes to making koeksisters! I could barely hide my disappointment. Had I come all this way for nothing? 

Euradia's koeksisters

Euradia wakes up at the crack of dawn to make the dough before the heat of the Klein Karoo sets in. She uses an heirloom ruler to measure her koeksisters - a lady after my own OCD heart! Her 'sisters are cut into rectangles which are then halved and twisted before being deep-fried and plunged into ice cold syrup. She tells me that it is very important that the syrup is very cold. Finally! I had something to go on! My excitement was short-lived though as she then explained that the recipe was passed down to her by her mother who refused to give it to anyone. The recipe used to be kept under lock and key but is now engraved in her mind and she cooks it off by heart. My koeksister trek (mission) seemed more and more doomed. On leaving I was handed a neatly wrapped tray laden with freshly baked koeksisters and the instructions to store them in the fridge as soon as possible. But, as far as a recipe was concerned, I left empty-handed!

My disappointment was immediately forgotten though when I felt the warm Karoo hospitality the minute I was welcomed through the backdoor of Cynthia du Plessis' farm kitchen. After I was shown photos of her 4 grandchildren, and told the long story of how her and her husband Willem moved from Pretoria to stay in Ladismith, I finally managed to sway the conversation back to her koeksisters. On hearing whose kitchen I'd just come from, Cynthia tells me she used to be a fan of Euradia's but now bakes her own (I didn't press the clearly sensitive matter!) But the big question was, would she share her secret recipe with an English girl from the big city?

Me and Cynthia du Plessis, Ladismith Koeksister Queen

I was in luck! Cynthia welcomed my enthusiasm with open arms and proceeded to run me through all her baking secrets like I was her granddaughter! I learnt to knead dough with my fists like a real Afrikaans tannie and mastered the trick to twisting the koeksisters just the right way so they don't unravel while frying. And when it came to the syrup, I thought I was terribly clever when I eagerly offered my new-found knowledge from Euradia to use ice cold syrup, only to be told that it was actually the wrong way to make koeksisters! Ai. It seemed the only thing the two ladies did agree on, was that koeksisters need to be stored in the fridge to stay crisp. At least there was that!

Cynthia deep-frying her famous koeksisters. She makes about 8 dozen each week!

As we finished deep-frying the twists, I stole a taste of Cynthia's koeksisters. As to who's were the best? I was undecided as they were equally delicious! But thankfully, this time, I left the kitchen (via the backdoor) with my mind filled with years of wisdom, a scribbled recipe in one hand, a packet full of fresh koeksisters in the other and two newly-adopted ouma's who insist I come back to visit soon. 

Cynthia’s Koeksisters

Recipe by Cynthia du Plessis
Note: While 165ml baking powder is a lot, Cynthia assured me it's to keep the koeksisters crunchy in the syrup. Who am I to question the koeksister queen?! 
This recipe makes a large amount of koeksisters, so it's safest to halve this recipe.

Makes 4 dozen

1250g cake flour

½ tbsp salt

165ml baking powder

1 ¼ cups milk

1 ½ cups water

5 large eggs

62g butter or margarine, softened

oil, for deep-frying

Syrup

12 cups sugar

6 cups water

2/3 cups lemon juice

1 ½ tbsp cream of tartar

1 tsp caramel essence (optional)

Sift the flour, salt and baking powder into a large bowl.

Whisk the milk, water and eggs together and add to the dry ingredients.

Mix to form a soft dough then knead thoroughly for 10 minutes, adding a little butter or margarine in every now and then.

As for the kneading (aka punching) Cynthia says when her and her husband have an argument, she makes koeksisters to release her stress!

Cover the dough with clingwrap and place in the fridge overnight.

Make the syrup by combining the sugar, water, juice, cream of tartar and caramel essence in a large pot and stir over low heat until the sugar is dissolved.

Boil the syrup for 10 minutes then allow to cool to room temperature.

Break off a fist-sized chunk of the dough and roll out into a long sausage on a lightly oil-greased surface, then using a rolling pin, roll out to about 10cm wide. Cut into 1cm strips.

This looks so much easier than it is! 

Up until now I had always thought koeksisters were plaited! They are actually twisted.

Take each strip then roll into a sausage, twist the ends around each other to form a koeksister shape and pinch the ends closed.

Heat the oil to 180C then deep-fry the koeksisters, a few at a time, turning often to brown on all sides, until golden and cooked through.

Cynthia's husband, Willem made her a nifty contraption (above right) to help keep the treats in the syrup! So cute!

Drain from the oil and immediately plunge into the room-temperature syrup, making sure to keep the koeksisters submerged so they soak up the syrup. 

Drain the koeksisters from the syrup and allow to cool.

To keep your koeksisters crispy, store them in the freezer. Remove them from the freezer 15 minutes before you want to serve them. 

Enjoy with a lekker koppie rooibos tee!

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