Co­conut milk tart squares

Try this unique twist on a South African favourite.

YOU Something Sweet - - CONTENTS -

20-24 squares Prepa­ra­tion time: 20 min­utes Cook­ing time: 15-20 min­utes Cool­ing time: 2 hours or overnight

CUS­TARD

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

essence

TO FIN­ISH

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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.