Glo dit of nie, maar daai 'Ian Fraser' het homself so genaam ('IanF') sodat niemand gaan dink di's ek.
I know that Ian Fraser from way back. Met him a few times along the way. I have clippings from when he started, the headlines say 'Not the Other Ian Fraser' - and mentioned me
I made melktart at New Years. I couldn't find my original recipe so I found one online that was okay-ish. I soak Rooibos in the hot milk for a couple minutes to flavour it.
Do you get Marmite there?
Afrikaans as in the Dutch-speaking white Africans? No, I'm not. But I have a dear friend who is, if that counts for anything
No milktart isn't like cheese cake. It's similar to a custard only lighter.
Baking Powder is backing powder here too.
Ok, folks. Here's a recipe that I use often. It works a treat and you don't have to make pastry, its crustless. (You can put it in a pastry shell if you like or even make a biscuit base - I've used it with a biscuit base made from crushed Tennis biscuits. You decide.)
Also, I translated it into English so that everybody can try it and give their tastebuds a real treat.
Traditional South African Melktert (Milk tart)
45ml (3 tablespoons) melted butter
3 eggs (separated)
250ml (1 cup) sugar
250ml (1 cup) cake flour
5ml (1 teaspoon) baking powder*
1ml (1/4 teaspoon) salt
5ml (1 teaspoon) vanilla essence
1lt (4 cups) milk
1. Pre-heat oven to 190C (375F).
2. Beat the butter, egg yolks and sugar until light and fluffy.
3. Sift together the cake flour, baking powder and salt, and add to the egg mixture.
4. Add the milk and vanilla essence and mix well.
5. Beat egg whites until stiff and fold into the mixture. Pour into a deep, well-greased pie dish and sprinkle cinnamon sugar over the top. (Be generous.)
6. Place dish immediately into the oven and bake for 40 minutes reducing the oven temp to 160C (325F) after the first 25 minutes.
* This is not baking soda! I know baking powder has another name in the US but I've searched through all my cookbooks and can't find it. Cassie, I'm sure you know what it should read.
Anyway, folks. Give this a try. It's really simple and very delicious.