Coconut milk tart squares
Try this unique twist on a South African favourite.
20-24 squares Preparation time: 20 minutes Cooking time: 15-20 minutes Cooling time: 2 hours or overnight
150 ml cake flour
50 ml cornflour
50 ml custard powder 200 ml sugar
1 litre (4 c) full-cream milk 2 cinnamon sticks 2 extra-large egg yolks 5 ml (1 t) vanilla or almond
desiccated coconut for
coating gooseberries and blueberries
Grease a 20 x 25 cm dish.
1 Custard Combine the flour, cornflour, custard powder and half the sugar (100 ml). Mix in 125 ml (½ c) of the milk to form a paste.
2 Add the cinnamon sticks to the remaining milk and heat to just below boiling.
3 Add about 125 ml (½ c) of the hot milk to the flour paste. Mix well and slowly stir the smooth paste into the remaining hot milk. Stirring continuously, heat until the mixture comes to the boil and thickens. Remove the cinnamon sticks.
4 Whisk the egg yolks with the remaining sugar (100 ml). Mix a little of the hot milk mixture with the yolk mixture. Add to the remaining hot milk mixture in the saucepan. Stirring continuously, heat over low heat until the mixture just comes to the boil. Stir in the essence. Pour into the prepared dish and cool for 2 hours or overnight. Turn out onto a wooden board and cut into squares. 5 To finish Roll the cooled milk tart squares in coconut and serve with berries.