Luxury milk tart with dried naartjie peel

Recipe from: 20 July 2011

Ingredients 14
Servings 1
Minutes 10 mins


Serving Change
  • For the filling:
  • 1
    full-cream milk
  • 125
    pouring cream
  • a strip of fresh naartjie (tangerine) peel
  • 1
    vanilla pod, halved lengthways
  • 1
    5-cm quill of cinnamon
  • 2
    extra-large free-range eggs
  • 6
    cake flour
  • 2
  • 200
    caster sugar
  • 1
    dried, ground naartjie peel
  • Topping:
  • caster sugar
  • dried, ground naartjie peel


10 mins
Put the milk, cream, naartjie peel, vanilla pod and cinnamon quill in a large saucepan, place over low flame and bring very slowly to the boil.
As soon as the milk begins to seethe and rise in the pan, remove it from the heat, cover and set aside for 15 minutes to infuse. Strain the milk into a jug or bowl and discard the peel, vanilla pod and cinnamon.
Break the eggs into a mixing bowl and whisk them lightly.
Add the flour, cornflour, caster sugar and one-third of the warm, strained milk.
Beat together, using a wire whisk, until quite smooth.
Pour this mixture back into the saucepan and add the remaining two-thirds of milk.
Cook, over a low flame, stirring constantly, until the mixture is thick and smooth - it should have the consistency of a thick white sauce. Don't allow the mixture to boil.
Pour the mixture into the prepared pie dish and bake at 160ºC for 25-35 minutes, or until the filling has set but is still rather wobbly in the middle. Remove from the oven and allow to cool.
Put the ground naartjie peel and caster sugar into a tea strainer and sift this mixture all over the top of the tart.

Makes one 23cm tart.

Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa's blog, click here.


Read more on: bake  |  milk

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