Crustless Cardamom & Blood Orange Milk Tart

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

• Servings: 6-8
• Difficulty: moderate
• Print

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

1. 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.
2. Measure out the milk in a jug then stir in the vanilla paste, cardamom and orange zest and set aside.
3. In a small bowl, sift or hand whisk together the flour, baking powder and salt to mix it all together and set aside
4. Beat egg whites until stiff and set aside.
5. Beat the egg yolks, sugar and butter until pale and creamy.
6.  Fold the flour mixture into the egg mixture with a enough of the flavoured milk to make a loose batter.
7. Gently fold in the stiffly beaten egg whites.
8. Then slowly stir in the rest of the milk.
9. 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.
10. Remove from the oven and leave to cool, then refrigerate until set.
11. 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!

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.