Made with rooibos tea and macadamia nuts, this milk tart will warm your heart.
Introduced to the southern tip of Africa during the 17th-century colonial era and adapted by cooks there, the melktart — or milk tart — is a cousin of the custard tarts that have been made in various parts of the world for centuries.
This recipe for the traditional South African dessert features a sweet pastry shell filled with vanilla and rooibos tea custards — plus a macadamia nut brittle for a satisfying textural contrast.Heat oven to 375 F with the rack in the middle position, and line a baking sheet with parchment paper. Spread 1½ cups macadamia nuts in a single layer on the prepared baking sheet and toast in the oven until golden brown, 12 to 15 minutes. Transfer to a bowl and place in the freezer to cool.Strain the tea through a small fine-mesh sieve set over a measuring cup, pressing on the leaves with the back of a spoon to extract as much liquid as possible. Set aside.Pulse ½ cup cooled macadamia nuts in a food processor until coarsely ground. Add flour, icing sugar and salt, and pulse until combined. Add butter and pulse until the mixture resembles fine crumbs. In a separate bowl, mix egg and water, then add it to the food processor and pulse until a dough forms. Turn the dough out onto a floured surface and knead a few times until the dough comes together, adding more water, 1 teaspoon at a time, if needed. Loosely wrap in plastic wrap, flatten into a ½-inch thick disc and refrigerate for 20 minutes. On a floured surface, roll the dough out so it’s about ¼ inch thick. Press it into the tart pan, trimming any excess. Dock the pastry all over with a fork and chill in the freezer for 20 minutes. Remove the tart shell from the freezer. Cover the surface with parchment paper and fill the shell with pie weights. Place the tart pan on a baking sheet and bake until golden and set, 30 minutes. Remove the weights and parchment and continue to bake until light golden brown, 5 to 7 minutes. Freeze until completely cooled.Bring milk, ¼ cup sugar and cinnamon sticks to a simmer in a medium saucepan over medium heat and cook, stirring often, for 2 minutes. Remove from heat and set aside. In a large bowl, whisk eggs with remaining ¼ cup sugar, then whisk in flour, cornstarch and salt. Add tea and whisk until combined.into the egg mixture. Then pour the tempered egg mixture back into the saucepan with the rest of the milk and set over medium heat. Bring to a simmer and cook, stirring continuously, until the mixture has thickened, 3 to 5 minutes. Pour the custard through a fine-mesh strainer set over a large bowl. Line a quarter-sheet pan with plastic wrap, and pour the custard on top. Press a sheet of plastic wrap onto the surface of the custard and refrigerate until cold to the touch. Fit a large piping bag with a large round tip, or cut the tip of the bag to make a 1-inch hole. Put the custard in a bowl and stir to loosen, then transfer to the prepared piping bag. Pipe the custard into the cooled pie shell. Press a sheet of plastic wrap onto the surface and chill the tart while you prepare the vanilla milk custard.Use a paring knife to split the vanilla bean in half lengthwise and scrape out the seeds. Bring milk, vanilla seeds and pod, and ¼ cup sugar to a simmer in a medium saucepan set over medium heat. Cook, stirring often, for 2 minutes, then remove from heat. Whisk together egg and remaining ¼ cup sugar in a large bowl until the sugar is dissolved, then whisk in flour, cornstarch and salt.into the egg mixture. Then pour the tempered egg mixture back into the saucepan with the rest of the milk and set over medium heat. Bring to a simmer and cook, stirring continuously, until the mixture has thickened, 3 to 5 minutes. Pour the custard through a fine-mesh strainer set over a large bowl. Whisk in butter. Line a quarter-sheet pan with plastic wrap, and pour the custard on top. Press a sheet of plastic wrap directly onto the surface and refrigerate until cool. Fit a large piping bag with a large round tip, or cut the tip of the bag to make a 1-inch hole. Put the vanilla custard in a bowl and mix to loosen, then transfer to the prepared piping bag. Pipe the vanilla custard on top of the tea custard and smooth with an offset spatula. Chill the tart in the freezer while you prepare the garnish.Line a quarter-sheet pan with parchment paper, and grease a rubber spatula with cooking spray. Roughly chop remaining 1 cup nuts and set aside. Place sugar and corn syrup in a medium saucepan and pour the tea around the edges. Cook over medium heat until a candy thermometer reads 300 F. Brush the edges of the pot with water to prevent sugar crystals from forming. Working quickly, remove from heat and stir in nuts and salt. Immediately scrape the brittle onto the prepared sheet pan and use the rubber spatula to spread the brittle into a single layer. Set aside to cool. Break the cooled brittle into pieces and reserve eight to 10 larger pieces for decoration. Pulse the rest in a food processor until coarsely ground.Remove the tart from its pan and place on a serving plate. Sift cinnamon on top and sprinkle the ground brittle From life's little projects to its big questions; the latest in food, style, relationships, work and money, home, wellness, pets and travel delivered directly to your inbox each week.
Recipe Technical Bake Melktert Milk Tart
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