THE FLYING COOK
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