South African cuisine is known for its vibrant flavours and diverse culinary heritage. Among the array of delicious dishes, one dessert that stands out is the beloved South African Milk Tart. This sweet treat has been enjoyed for generations, and today we’re presenting a delightful variation: Nut-Free South African Milk Tart Cups. Perfectly portioned and safe for those with nut allergies, these delectable cups offer all the creamy goodness and nostalgic charm of the original recipe. Let’s explore this delightful twist and learn how to create these tantalising treats.
A Brief Look at South African Milk Tart: Milk Tart, also known as “Melktert” in Afrikaans, is a classic South African dessert that traces its roots back to Dutch colonial times. The dish consists of a crumbly pastry crust filled with a velvety custard made from milk, eggs, sugar, and a hint of vanilla. Traditionally, a sprinkle of ground cinnamon adds a touch of warmth and aroma to this beloved dessert. The combination of the smooth custard and the buttery pastry creates a heavenly contrast that has made Milk Tart a staple in South African kitchens.
Nut-Free Adaptation: While the original Milk Tart recipe is already a crowd-pleaser, it often includes a crust made with ground almonds or other nuts. To cater to individuals with nut allergies, the nut-free adaptation of South African Milk Tart Cups substitutes the nut-based crust with a delicate alternative. By using a simple biscuit or cookie base, this version allows everyone to savour the delightful flavours of Milk Tart without any concerns.
Recipe: Nut-Free South African Milk Tart Cups Here’s a step-by-step guide to creating these scrumptious Nut-Free South African Milk Tart Cups:
Ingredients: For the crust:
- 200g plain biscuits or cookies (digestive biscuits or shortbread work well)
- 100g unsalted butter, melted
For the filling:
- 500ml milk
- 4 eggs
- 125g sugar
- 50g all-purpose flour
- 50g cornstarch
- 1 teaspoon vanilla extract
- Ground cinnamon, for dusting
Instructions:
- Preheat the oven to 180°C (350°F).
- Crush the biscuits or cookies into fine crumbs using a food processor or by placing them in a plastic bag and rolling over them with a rolling pin.
- In a mixing bowl, combine the melted butter with the biscuit crumbs until evenly coated. Press the mixture firmly into the base and sides of individual tart cups or a muffin tin, creating a thin and even crust.
- Bake the crusts in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and set aside to cool.
- In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Meanwhile, in a separate bowl, whisk together the eggs and sugar until well combined.
- Gradually whisk in the flour, cornstarch, and vanilla extract into the egg mixture until smooth and free of lumps.
- Slowly pour the hot milk into the egg mixture while whisking continuously to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens to a smooth consistency, about 5-7 minutes.
- Remove the custard from the heat and let it cool for a few minutes, stirring occasionally to prevent a skin from forming.
- Once the custard has cooled slightly, pour it into the prepared tart cups, filling them to the top. Allow the tart cups to cool completely at room temperature before transferring them to the refrigerator to chill for at least 2 hours.
- Just before serving, dust the tops of the tart cups generously with ground cinnamon.
Nut-Free South African Milk Tart Cups are a delightful adaptation of the beloved Milk Tart, providing a safe and equally delicious option for those with nut allergies. By replacing the traditional nut-based crust with a simple biscuit base, these cups retain the essence of the original recipe while accommodating dietary restrictions. So, whether you’re hosting a gathering or simply craving a sweet indulgence, give these Nut-Free South African Milk Tart Cups a try and experience the joy of this South African culinary treasure.
