Browsing through Woolworths’ South African website, I came across this intriguing recipe for Milk Tart, which is apparently, the ultimate braai recipe. It’s very unusual in that it is a really liquid batter but it does work and is absolutely delicious.
As a bonus, the house smelt amazing too – cardamom and cinnamon baking together is just such a wonderful smell! I think that this would be a lovely alternative to a chocolate dessert for easter lunch – it can be made a couple of days ahead and refrigerated so is absolutely perfect for entertaining.
I must admit that my heart stopped when I realised how much liquid I was dealing with and I gingerly put it in the oven not expecting it to work at all but it did. “Folding” the egg whites into so much liquid was not easy.
I think it would work better if the egg whites were folded in to only half the liquid and the rest stirred through. I used the last of the blood oranges to make this but you could of course, use conventional oranges.
Not wanting any waste, I made a lovely syrupy orange sauce to go with it using sweet dessert/pudding wine, sugar and orange segments. If you don’t want to use a sweet wine, then just add a little orange juice instead.
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Crustless Cardamom and Blood Orange Milk Tart
Adapted from Woolworths South Africa
- 700ml / 3 cups milk
- 1 tsp vanilla paste
- 1 tsp ground cardamom
- 1 orange, zested (1 large or 2 small) and segmented
- 4 large free-range eggs, separated
- 200 g soft brown sugar
- 3 Tbsp soft butter
- 140 g plain/AP flour
- 1 tsp baking powder
- 1/2 t salt
- cinnamon sugar, for dusting
- Sweet pudding wine
- Preheat the oven to 160°C. Line a deep, 25 cm baking tin with baking paper. If it is a springform pan, you may want to also cover the outside with some foil to protect against seepages.
- Measure out the milk in a jug then stir in the vanilla paste, cardamom and orange zest and set aside.
- In a small bowl, sift or hand whisk together the flour, baking powder and salt to mix it all together and set aside
- Beat egg whites until stiff and set aside.
- Beat the egg yolks, sugar and butter until pale and creamy.
- Fold the flour mixture into the egg mixture with a enough of the flavoured milk to make a loose batter.
- Gently fold in the stiffly beaten egg whites.
- Then slowly stir in the rest of the milk.
- Set your prepared pan onto a rimmed baking sheet – it’s easier to move and safe guards against oven disaster. Pour the very liquid batter into the prepared pan. Sprinkle with a good dusting of cinnamon sugar, then bake for 1 hour, or until almost set – it should have a lovely golden crust. A quick poke with a wooden skewer will tell you if it is done.
- Remove from the oven and leave to cool, then refrigerate until set.
- Segment the oranges and place in a pan. Squeeze over any juice from the membranes and sprinkle with a little sugar. Add a splash of booze. Heat until syrupy. Cool and serve with the slices of the tart and a small glass of the remainder of the pudding wine!