No-Bake Milk Tart
- 200 g sweet tea biscuits, crushed
- 125 ml butter
- For the filling:
- 750 ml milk
- 65 ml honey
- 4 eggs
- 65 ml (¼ c) cup sugar
- 45 ml cake flour
- 45 ml corn flour
- 30 ml butter
- 5 ml vanilla or almond essence
- to sprinkle: ground cinnamon
- Crush the biscuits and stir in the butter.
- Press the crumbs into the base of a pie dish.
- Refrigerate while making the filling.
- Place the milk in a medium saucepan and bring to the boil.
- Whisk the honey, eggs, sugar, and both flours together.
- Pour the hot milk over the honey mixture and strain the custard through a sieve back into the saucepan.
- Return the saucepan to medium heat, whisking continuously until the custard thickens.
- Remove from heat and whisk in the butter and essence.
- Pour the hot custard into the prepared pie dish.
- Sprinkle the top of the tart with ground cinnamon.
- Cool completely before serving.
Cinnamon and Sugar Vetkoek
Ingredients for the vetkoek
- 500 g cake flour
- 30 ml sugar
- 20 ml baking powder
- 5 ml salt
- 4 eggs
- 500 ml warm milk
- sunflower oil for frying
- mixed ground cinnamon and caster sugar
- Strawberry Jam
- Sift the cake flour, sugar, baking powder and salt into a large bowl.
- Whisk together the eggs and the milk.
- Whisk the milk into the dry ingredients, beating well until the mixture is smooth and thick.
- Heat the oil in a large saucepan.
- Check that the oil is ready by adding a small amount of dough to the oil. If it bubbles straight away, then the oil is ready.
- Ladle an evenly sized rounded spoonful of the batter into the hot oil and fry until golden.
- Drain on a paper towel to remove the excess oil.
- Toss the hot vetkoek in the cinnamon sugar and leave to cool slightly.
- Make an incision in the vetkoek with a sharp knife and fill the cavity with strawberry jam.
- Serve immediately.