THE FLY­ING COOK

Saturday Star - - NEWS - CHANTEL MAN­NING

WHEN I bite into the crispy shortbread, the an­gelic creamy milk filling tan­ta­lis­ing my taste buds and golden sun rays tick­ling my face, I am filled with joy that I am a South African.

Grow­ing up with all the aun­ties’ favourite recipes, which would lead to lengthy ex­pres­sive dis­cus­sions as to whose milk tart is ac­tu­ally the best. Sneak­ing into the fridge late at night to make sure that the milk tart is safe and then a lit­tle slice just to en­sure that my mom has not lost her touch, is cer­tainly a big part of our eat­ing cul­ture.

As I was re­search­ing the his­tory of the de­light­ful tart, how­ever, I de­cided to rather to give credit to all the moms, go­gos, oumas and aun­ties who have pre­served this recipe and taken the time to share this se­cret with the younger gen­er­a­tion.

For­get the stresses of life and make a milk tart, and cre­ate fam­ily mem­o­ries. Easy Meals for Busy People Crust 1/2 cup soft but­ter 1/2 cup sugar 1 egg 2 cups cake flour 2 tsp bak­ing pow­der 1/2 tsp salt

The milk tart

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