Tag: milktart recipe

Ingredients:

• 200g ginger nut biscuits
• 100g unsalted butter, melted
• 1 pre-made pie crust
• 2 cups whole milk
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• 1 cup grated carrots
• 1 tablespoon grated fresh ginger

Instructions:

1. Preheat your oven to 180°C/350°F.
2. Crush the ginger nut biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
3. Add the melted butter to the biscuit crumbs and mix until fully combined.
4. Press the biscuit mixture into a 20cm/8-inch tart tin, making sure to spread it evenly across the bottom and up the sides. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
5. In a medium saucepan, heat the whole milk and butter over medium heat until the butter has melted and the mixture is hot but not boiling.
6. In a separate bowl, whisk together the eggs, sugar, and cornstarch until the mixture is smooth and there are no lumps.
7. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
8. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
9. Remove the mixture from the heat and stir in the vanilla extract, grated carrots, and grated ginger.
10. Pour the milk mixture into the cooled crust and smooth it out with a spatula.
11. Bake the tart for 20-25 minutes, or until the filling has set and the top is lightly golden.
12. Remove the tart from the oven and let it cool to room temperature before slicing and serving. Enjoy!

Looking for a unique and flavorful dessert recipe? Try this South African-style Mango and Chilli Milk Tart with a crust made of Marie biscuits!

The sweet and spicy combination of mango and chilli is perfectly balanced by the creamy and rich filling made with whole milk, eggs, and sweetened condensed milk.

The crunchy and buttery biscuit crust adds the perfect textural contrast. This recipe is easy to make and perfect for any occasion. Impress your guests with this delicious and unexpected dessert!:

Ingredients:

• 200g Marie biscuits
• 100g unsalted butter, melted
• 1 can (397g) sweetened condensed milk
• 2 cups whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• 1 ripe mango, peeled and chopped
• 1 small red chili, seeds removed and finely chopped

Instructions:

1. Preheat your oven to 180°C/350°F.
2. Crush the Marie biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
3. Add the melted butter to the biscuit crumbs and mix until fully combined.
4. Press the biscuit mixture into a 20cm/8-inch tart tin, making sure to spread it evenly across the bottom and up the sides. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
5. In a medium saucepan, heat the condensed milk, whole milk, and butter over medium heat until the butter has melted and the mixture is hot but not boiling.
6. In a separate bowl, whisk together the eggs, sugar, and cornstarch until the mixture is smooth and there are no lumps.
7. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
8. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
9. Remove the mixture from the heat and stir in the vanilla extract.
10. Pour the milk mixture into the cooled crust and smooth it out with a spatula.
11. Combine the chopped mango and chili and sprinkle them over the top of the milk mixture.
12. Bake the tart for 20-25 minutes, or until the filling has set and the top is lightly golden.
13. Remove the tart from the oven and let it cool to room temperature before slicing and serving. Enjoy!

Ingredients:

• 1 cup flour
• ½ cup sugar
• 2 tablespoons cocoa powder
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• Pinch of salt
• ½ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups milk
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• ⅔ cup sugar
• ⅓ cup cocoa powder
• 2 large eggs, beaten
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the flour, sugar, cocoa powder, cornstarch, baking powder, and salt.
3. Add the melted butter, egg, and vanilla extract to the mixing bowl and stir until a soft dough forms.
4. Press the dough into the bottom and up the sides of a greased 9-inch pie dish.
5. Bake the crust for 15-20 minutes, or until firm.
6. While the crust is baking, prepare the filling. In a saucepan over medium heat, combine the milk and 2 tablespoons of butter. Bring to a simmer.
7. In a mixing bowl, combine the flour, sugar, and cocoa powder. Gradually add the beaten eggs and vanilla extract, stirring until smooth.
8. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
9. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened.
10. Pour the chocolate mixture into the baked crust and smooth the surface.
11. Refrigerate the chocolate milktart for at least 2 hours before serving.

Ingredients: For the crust:

• 200g digestive biscuits
• 100g unsalted butter, melted

For the filling:

• 1 can condensed milk
• 2 cups whole milk
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup fresh lime juice
• 1 tbsp lime zest
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 2 tbsp rum (optional)

For the topping:

• Fresh mint leaves
• Lime wedges

Instructions:

1. Preheat the oven to 180°C.
2. Crush the digestive biscuits into fine crumbs and mix with the melted butter.
3. Press the mixture into a 9-inch pie dish to create the crust.
4. Bake the crust for 8-10 minutes until golden brown, then set aside to cool.
5. In a medium saucepan, combine the condensed milk, whole milk, mint leaves, lime juice, and zest.
6. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
7. In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract until smooth.
8. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly.
9. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
10. Remove the saucepan from the heat and stir in the rum (if using).
11. Pour the filling into the cooled crust and smooth the top with a spatula.
12. Refrigerate for at least 2 hours, or until set.
13. Serve chilled, garnished with fresh mint leaves and lime wedges.

By adding rum to the recipe, you’ll give the Mojito Milktart a delicious boozy kick that’s sure to impress your guests. Be sure to use only a small amount of rum, as too much can overpower the other flavors in the dessert. Enjoy!

Ingredients:

• 1 pre-baked pie crust
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 cups whole milk
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 4 tbsp unsalted butter, cubed

Instructions:

1. Preheat the oven to 180°C.
2. In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt.
3. In a separate bowl, whisk together the milk and egg yolks until well combined.
4. Gradually whisk the milk mixture into the sugar mixture in the saucepan until smooth.
5. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, about 8-10 minutes.
6. Remove from heat and stir in the lemon juice, zest, and butter until well combined.
7. Pour the mixture into the pre-baked pie crust.
8. Bake for 20-25 minutes, or until the filling is set.
9. Let cool to room temperature, then chill in the refrigerator for at least 1 hour before serving.

This Lemon Melktart is the perfect dessert for any occasion. The tangy and creamy filling pairs perfectly with the buttery and flaky crust. Serve it with whipped cream and fresh berries for a beautiful and delicious presentation.

Chai spice milktart is a delicious and creamy dessert that is perfect for any occasion. The warm, comforting flavors of chai spices paired with the creamy texture of milktart create a dessert that is sure to impress

Ingredients:

• 1 ready-made pastry shell
• 4 cups milk
• 1 cinnamon stick
• 3 cardamom pods
• 1 tsp ginger powder
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/4 tsp black pepper
• 1/2 cup sugar
• 1/3 cup flour
• 3 eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C).
2. Place the pastry shell into a pie dish and set aside.
3. In a saucepan, heat the milk, cinnamon stick, cardamom pods, ginger powder, nutmeg, allspice, and black pepper until just before boiling point.
4. Remove from heat and let the spices steep for 10 minutes.
5. In a separate bowl, whisk together the sugar, flour, eggs, and vanilla extract until well combined.
6. Remove the cinnamon stick and cardamom pods from the milk mixture.
7. Gradually pour the milk mixture into the egg mixture, whisking constantly.
8. Once all the milk mixture has been added, pour the mixture back into the saucepan and heat over medium heat.
9. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 10-15 minutes.
10. Pour the mixture into the prepared pastry shell and smooth the top.
11. Bake in the preheated oven for 20-25 minutes or until set.
12. Remove from the oven and let cool to room temperature.
13. Refrigerate for at least 2 hours before serving.

Enjoy your delicious and creamy chai spice milktart! This dessert is perfect for any occasion, and is sure to impress your guests.