For the pastry: 225 g flour, 1½ tsp baking powder, 1 pinch salt, 50 g sugar, 80 g soft butter, 1 small egg
For the filling: 400 ml milk, 1 cinnamon stick, 100 g sugar, 2 eggs, 3 tbsp. cornflour, 3 tbsp. flour, ½ tsp vanilla extract, 2 tbsp. butter
First prepare the dough. To do this, put the flour, baking powder and salt in a bowl and mix together. Cream the butter into the sugar, then beat in the egg. Now fold in the flour mixture until all the ingredients are combined into a dough. Press the dough evenly (it should not be too thick) into a tart or spring form pan with a diameter of 25 centimetres and then prick it with a fork. Place the dough in the freezer for 30 minutes and then bake in a preheated oven at 200 degrees for about 15 minutes or until the base is golden. Incidentally, the pastry base can be baked one to two days in advance – just cover the cooled base well and store it in an airtight container.
Now it's the turn of the filling. Put the milk in a saucepan with the cinnamon stick and heat the liquid to just below boiling point. Lightly beat the eggs, mix with the sugar, flour and cornflour. Quickly stir in the hot milk. Put the mixture back on the cooker and let it cook until it thickens. Stir constantly so that nothing sticks to the bottom of the pot and the mixture does not become lumpy. Remove the saucepan from the cooker, add the vanilla extract and butter and stir well until the butter has dissolved. Spread the mixture over the tart base and then place the milk tart in the fridge for at least four hours – preferably overnight – so that the filling sets. Before serving, sprinkle with cinnamon to taste and enjoy!
Our wine recommendation:
It is best to choose a wine from the Culinaria Collection by Leopard's Leap to accompany the South African Milk Tart, as the creations from this line are all wonderful food companions and turn the traditional dessert into a culinary highlight. With its notes of tropical fruits and sweet spices, the Leopard's Leap Culinaria Chenin Blanc 2018 harmonises perfectly with the milk tart. The fruity and well-structured Leopard's Leap Culinaria Pinot Noir Chardonnay 2020 is also a good choice. Red wine fans can pair the elegant and complex Leopard's Leap Culinaria Grand Vin 2019 with the South African speciality.