Wow guys, I can’t believe we are only a few days away from Christmas. For millions this is the best time of the year. For our family it surely is the busiest. We have four birthdays in a matter of a week – right before Christmas. One of those belonged to my gorgeous hubby and he was delighted when I made one of his favorite treats – Crustless Milktart.
This is surely one of South Africa’s most loved sweet treats – and the most original. There are loads of different recipes for Milktart, but this one has to be my most beloved one of them all, mainly because it’s hubbys favorite. It’s one of those dishes that I know I can’t mess up – you know – and actually impress the man of my dreams.
Nevertheless Crustless Milktart is an absolute charming tea time treat, and it simply has to be presented when feasting with family and friends over Christmas time.
I mean that’s what it’s all about right? A few days of totally indulging…
Preheat the oven to 180 degrees Celsius and grease a 1.5 liter pie tin or dish
|Prep Time||10 min|
|Cook Time||1 hour|
- 4 large eggs seperated
- 1 cup brown sugar
- 1 teaspoon vanilla essence
- 25 ml fresh orange juice
- 5 ml orange zest
- 30 ml butter softened
- 1 cup flour
- 1 teaspoon baking powder
- 1 pinch ground nutmeg
- 1 litre milk
- cinnamon sugar to dust
- Beat the egg yolks, sugar, vanilla, orange juice and zest together.
- Gradually add the butter, and mix well.
- Sift the flour, baking powder and nutmeg and add to the egg mixture. Mix well.
- Gradually add the milk to this mixture while still mixing until incorporated.
- Beat the egg whites until stiff and fold into the milk and egg mixture.
- The batter will be very runny; gently pour this mixture into your prepared dish and bake at 180 degrees Celsius for 1 hour.
- Remove from oven and dust with cinnamon sugar.