I was on a chocolate roll one evening and decided I wanted to try and make a chocoalte milk tart ...but not just any chocolate milk tart BUT a triple chocolate milk tart.
You don't know what a milktart is? Here let me help ...
'Melktert, which means "milk tart" in Afrikaans, is a South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. The ratio of milk to egg is higher than in a traditional European custard tart or Chinese egg tart,
resulting in a lighter texture and a stronger milk flavour. Some
recipes require the custard to be baked in the crust, and others call
for the custard to be prepared in advance, and then placed in the crust
before serving. Cinnamon
is often sprinkled over its surface. The milk used for the custard can
also be infused with a cinnamon stick before preparation.' WIKIPEDIA
So you can see that I veered from the traditional in every way and it proved to be a winner ...
TRIPLE CHOCOLATE MILK TART
Preparation & Cooking time : 30minutes
Serves : Makes 1 Pie - approx 12 slices
Difficulty : 3/10
You will need:
For the filling :
4 cups milk
½ cup cream
2 ½ tbsp cornflour
1 cup sugar
3 eggs
pinch of salt
2 ½ tbsp flour
1 tsp vanilla essence
a big spoon of butter
3 Tbsp Cocoa
½ cup grated dark chocolate
2 Nectarines sliced to decorate (you can use any other fruit such as strawberries, peaches and even bluberries)
For the Biscuit base :
200gr butter
2 packets Vanilla Biscuits
2 Tbsps Cocoa
Method:
For the biscuit base :
Crush all the biscuits really fine , add the butter and cocoa, rub in until a clumpy mixture is formed. Mould this mixture into a pie dish and place in the fridge to set.
For the filling :
- Bring milk to the boil.
- Beat eggs well and add sugar, flour, cornflour,cocoa, salt and-mix well.
- Pour boiling milk into the mixture and stir well.
- Return to stove, add the grated chocolate and stir rapidly until mixture thickens.
- Add butter and vanilla essence and pour into the biscuit base.
- Allow to cool in the fridge (you do not need to cook the tart any further)- Decorate with fresh fruit prior to serving , serve with cream on the side.
** cooks note -
Milk tart is quite rich and so rather cut it into slices as opposed to dishing up large slices which will go wasted.
Bon Apetit!
This is my take on a firm favourite that I often munch on at a cute boutique restaurant & Coffee shop in Blouberg (Cape Town) called 'Petit Fours' .
I have a savoury tooth of note and so this little heap of happiness is less like a cheescake ... and more like a 'glorified' quiche ... either way it is yummy!
I am so sad however that my final image did not do it justice, forgive me whilst I am still learning ....
SAVOURY CHICKEN CHEESECAKE WITH MUSHROOM SAUCE
Preparation & Cooking time : 50 minutes
Serves : 4
Difficulty : 5/10
You will need:
For the Savoury Chicken Cheese Cake :
2 Small Oven Roasted Chicken Breasts - (shredded)
1.5 Cups Grated Mature Cheddar Cheese - (grated)
100ml Double Cream
6 X-Large Eggs
Salt & Pepper to taste
Paprika
For the Base/Crust :
1 Packet Savoury Cheese Biscuits - crumbled
100gr Butter
For the Mushroom Sauce :
1 Punnet Mushrooms - chopped into chunks
1 Pinch Mixed Herbs
175ml Double Cream
1 Tbsp corn flour dissolved in a little warm water
1 Tbsp butter - for sauteeing
Method:
Preheat oven to 180'c
For the Base/Crust :
In a bowl crush all the biscuits until fine , rub in the butter until all are combined and mould into the base of four ramekins.
Place the ramekins in the oven whilst prepaing the filling to blind bake a little.
For the Savoury Chicken Cheesecake Filling :
Keep a small heap of grated cheddar to one side and thereafter, in a glass bowl add all the ingredients and mix together well.
Remove the ramekins from the oven and spoon this chicken mixture over the biscuit base , sprinkle each ramekin with a little cheese as pictured below ...
Bake at 180'c for 30 - 40 mins ( always test with a knife as oven temperatures may vary)
For the Mushroom Sauce :
In a sauce pan add the 1 Tbsp butter and sautee the mushrooms until slightly golden in colour, add the cream and herbs and allow to the flavours to infuse for a few minutes.
In a drinking glass mix 1 Tbsp Cornstarch into a little cold water , pour this into the mushroom mixture and allow the sauce to thicken to your desired consistency and remove from the heat.
Once the Chicken Cheescakes are ready and a lovely golden hue , remove them from the oven ...
You can now serve warm, either in the ramekin or alternatively loosen it and turn it out onto a plate.
Serve with a fresh dollop of mushroom sauce
** cooks note -
This tastes great when served with a side of Coleslaw Salad.
Bon Apetit!
Country Style Caramalised Carrots
Preparation & Cooking time : 30 minutes
Serves : 4 - 6
Difficulty : 2/10
You will need:
18 Carrots ( the ones pictured aboove are the colourful Heritage Carrots)
For the Caramelising :
White/Caramel Sugar
Olive Oil
Method: (see below for pictorial)
Wash Carrots and leave to dry.
Once carrots are dry place on a baking tray , sprinkle a good amount of oilve oil to coat carrots. Now take your sugar and coat the carrots with enough sugar to just coat the carrots.
Place in the oven and grill until a lovely caramel brown , approximately 15-20 minutes.
Serve as a side dish with any main meal.
** cooks note -
Do not over sugar as this will causing burning , carrots are already naturally sweet and contain sugars.
