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.
I am thrilled to be co-hosting Fiesta Friday #61 with the incredibly talented Margy @La Petite Casserole for Angie of The Novice Gardener. In case you missed it, Fiesta Friday has a new home now – http://www.fiestafriday.net.
If you are new to blogging, please do join the party, we would love to see you. Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration!
Submit a post (please be sure to include the link and a mention, in your post, to Angie’s Fiesta Friday #61 post – it’s only polite and also ensures that you can be considered for a feature next week!) or just take a look at others are up to! If you’re new to Fiesta Friday, please do take a minute to read the guidelines.
Click on the purple button below to be taken to the party – you can take a look at what everyone has brought or join in with a post of your own. Enough nattering – let’s fiesta!
Crustless Cardamom and Blood Orange Milk Tart
Adapted from Woolworths South Africa
Ingredients
- 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
- Sugar
- Sweet pudding wine
Instructions
- 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!
Wow! What an interesting recipe 😀 I assumed it had a crust, but I was wrong. I can completely understand your concern about whether it would work with all that liquid – but it definitely did! 👍👍 xx
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Thanks Elaine – it really is an intriguing recipe – made me wonder how it came about in the first place!
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Was there any history or background about it on the website you got it from?
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It’s from the Woolies SA site and all it said was that a version of it was a braai classic. Someone mentioned that it was like Magic Cake so l had a look at those recipes. It’s very similar but this one has more milk and less flour and butter to the same number of eggs. xxx
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I’ve always been curious at the difference of blood oranges and regular ones. We don’t get them here(no surprise), but your recipe looks great Selma. Thanks for co-hosting this week’s Fiesta :-D
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Blood oranges are not as sweet as navels but it’s the wonderful colour that really sets them apart! It’s been my pleasure to co-host, Jess x
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That looks and sounds amazing, Selma! xx
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Thanks Marisa!!!
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Really cool tart Selma. hard to believe it’s crustless. I really love blood oranges, the tart looks very light and the photo with the blood orange and syrup looks incredibly good.
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Thanks Suzanne – it is very light and has a texture a bit like pannacotta but with a bit more bite! Always sad to see the last of the blood oranges for the year…
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Oh man. Hand me a plate, a generous slice, and a glass of that monbazillac, please! You know I just love all these flavours, and I’m intrigued by the tart. Is it a similar taste/texture to English custard tarts? This is my favourite post of the day :)
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That’s so sweet Karinna! It’s more like a pannacotta than a custard tart. But the bit of flour gives it a little more body and the spicing is just divine!! Love me a little glass of pudding wine – make me feel very grown up!
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I’ve seen this recipe under “magic cake” title. I was under the impression it originated in Spain. I’m glad to see it really works, I’ll give it a try soon.
Love the addition of cardamom and blood orange! :)
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So, of course I have had to go and look at the magic cake recipes now!! Yes, it is very similar – much more milk per 4 eggs and also less butter and flour. Isn’t it amazing how recipes travel the world and become staples in their new homes? Thanks so much!
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I too went back to the recipe I saved and saw there are some differences in the ingredients. It is indeed so fascinating to see how one recipe “travels” from one place to another. Now I can’t help but wonder where it was originated first…
I plan to make the “magic cake” recipe today, and see how – and if – it works. :)
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A milk tart…I’ve never heard of this. Sounds divine, especially with orange and cardamom!
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It really is quite delicious – would be a wonderful pud on a hot summers day!
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What an elegant tart! Love the flavors you combined in here, especially blood orange :)
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And it smells and tastes just fabulous too. Thanks much for your lovely comments!
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I can imagine that it must seem a little odd as you make it but the result looks great and such delicious flavors. Thanks for co-hosting this week at Fiesta Friday!
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This looks rich and delicious with lovely flavors. I love your crystal-clear instructions, as always! Thanks for co-hosting the party this week. :)
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This tart looks so delicious and yummy Selma. Thank you for co-hosting the FF. Could I take the liberty to ask some technical help. I have been trying to include a printable version of the recipes on my blog like you just did.. I am simply not able to, I am not sure if it is something to do with the theme. Could you please if possible guide me in this.
Hugs and Regards
skd
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Of course I will – I will send you an email with all the details. x
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Oh thank you so much 💕
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I’ve sent you an email – check your spam folder if you can’t find it!
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I got it. Yay thank you 😊
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Ohh yum! Such a fresh and delicious orange tart and I love the use of cardamom and cinnamon :D This sounds amazing!
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Have never heard of a milk tart but it sounds intriguing and looks really delicious & moist! Yum! Thank you for sharing Selma!
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What a fabulous recipe! I need to read the guidelines more carefully for the Fiesta Friday. I don’t think I did it right.
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Love this recipe, Selma! Thanks so much for sharing and for co-hosting FF this week! :)
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Wow! What a recipe Selma! Very original, and I’m sure delicious! I’m very happy to co-host with you FF this week, such a great honour!
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Wow Selma, what a luscious looking taste with fabulous teaming… yummm
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This looks like a really tasty and light tart Selma! And I love blood oranges … and cardamon! Been wondering about that combination of flavours so thanks for sharing! :)
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That looks so yummy, Selma. The texture reminds me the clafoutis. Thank you for co-hosting this week FF :)
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Thank you for co hosting Selma! I think I would love this dessert! The combination of Cardamom, orange and cinnamon in a creamy tart just sounds divine…
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The mild tart looks delicious! Blood oranges give it such a nice color! Happy FF!
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This looks amazing! I’ve never seen anything like it before. I love the idea of it being so liquid and I’ll definitely give it a try soon! Still have some German dessert wine left …
Thanks for co-hosting this week’s Fiesta Friday! It is looking like another brilliant party :-)
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Mmmm, this looks divine, Selma! My local veggie market has blood oranges now, so I would love to try it!! :D
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Blood oranges are so versatile aren’t they? I’ve seen so many recipes incorporating it into baked goods, I’ve yet to try baking them. Love the ingredients and anything with cardamom in it has to be a winner! Again, thanks for co-hosting Selma.
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A crustless tart? Wow – I love crustless pies and tarts, Selma. I sometimes don’t eat the crust. This looks like my kind of dessert. :D Thanks for co-hosting FF! xx
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This looks gorgeous !!
Happy FF !! :)
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I have not heard of a milk tart, how interesting and delicious looking!
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This tart looks and sounds delightful, Selma!
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Thanks Patty – so nice to see you on the blogs again xx
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How lovely!
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The tart looks delicious! I love blood oranges and they sound delicious with cardamom. The orange syrup sounds heavenly :)
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Oh I must make this Selma. How absolutely delicious this looks. Two of my favorite flavors….cardamom and cinnamon together with my beloved blood orange! Just a fantastic post.
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Thanks so much, Teresa. I always think of you whenever I see a blood orange!!
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Seeing Woolworth’s brought back a dose of nostalgia Selma. What a gorgeous tart! My childhood Woolworth’s would never have had something so classy and delucious but it did have my first lipgloss, something mocha, that the nuns would make me wipe right off when I got to school!
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Oh, that is so funny!! We used to roll our skirts up at the waistband, only to have the nuns stop us and unroll them back down to the dowdy just above the knee length! The Woolies in SA is very different to the Woolies we had in the UK. It’s much more posh – more like Marks & Spencers than anything else!
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This looks absolutely wonderful! I like the crust less top showing the deep colour of the filling. It is very tempting!
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Hi Selma, i have tried milk tart and really liked it. i hear it is a estaple a bit like pavlova is here, in South Africa, i have never made one but …one day. i love the combination with oranges too
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What and interesting recipe/tart, Selma! I know, I am going to love this. :P
(BTW Selma, My blog has moved to a new self-hosting site. I published a post a few hours ago. Can you see it in your Reader? If you do, I’m glad. If not, and you are interested to sign up for e-mail notifications, please do so at fae-magazine.com.) Thanks, :)
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wow what an interesting recipe, I was puzzled by pudding wine, never hard of that, comes up as dessert wine in Australia.
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Just reading the title of your post made me hungry, and then the recipe. Awesome. I have to try it. Thanks for sharing.
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