Buddy Valastro also known as THE CAKE BOSS was recently in South Africa for the Good Food and Wine Show in Cape Town, and was asked to give his opinion on traditional South African desserts.
He was asked to taste our famous MELK TERT/ MILK TART and KOEKSUSTERS. Buddy said it was very similar to the custard tarts he had from Portuguese bakeries.
I am willing to give you the recipe, but be warned…. It’s ADDICTIVE!
It has also been recognised by publications like The Guardian as “one of the best things to eat in the world”.
Learn more about this delicacy on this blog here: Pastel de Nata: Where to savour Portugal’s iconic pastry around the …
- 400 gr packet of thawed puff pastry
- 650ml milk
- 100ml corn flour
- 250ml sugar
- 250ml cream
- 5ml vanilla essence
- 8 egg yolks (9 if small)
- Roll out pastry on lightly floured surface. Use to line 2 cupcake pans. Refrigerate until required.
- Combine 150ml milk with cornflour, stir well and set aside.
- Bring remaining milk, sugar and cream to the boil. Add cornflour mixture, stir well until mixture starts to boil and thickens. (1-2 minutes).
- Add vanilla essence.
- Remove from heat and add egg yolks one at a time and stir with a whisk after each addition.
- Spoon custard mixture (3/4 full) into pastry lined cases and pour a cap full of vanilla essence over each tart and bake until more brown than golden. Usually 30-40 minutes. If it looks like the one in the picture, you’ve done well. Its basicaproof Flop proof.
Yes adding a capful of essence on each tart may seem a lot, but it’s what gives it that ‘burnt’ topping.
Note: This is the recipe me, myself and I follow… The pictures are not of the recipe! Its just to show you what the “burnt” effect looks like. I have made this recipe many times and its definitely worth making! I am Portuguese afterall. Oh and yes, they do have to bake for a long time. If you bake this recipe for 10-15 minutes, it will not set! Happy?
Here is a recipe to make the PASTRY from scratch:
If you have any questions regarding the recipe, please email me
I’m more than willing to help you out.