Crispy layers of golden puff pastry filled with smooth vanilla custard and finished with a generous dusting of icing sugar. A classic South African bakery favourite that’s perfect for afternoon tea, birthdays, or simply treating yourself.
This recipe uses ready-made puff pastry and instant vanilla pudding, making it quick, reliable, and perfect for beginners. Be sure the pastry is completely cooled before filling to keep the custard smooth and the layers crisp.
200 g (1 packet) Cream / Cream Crackers (can be bought in British shops, see the list here) or use puff/phyllo pastry
extra butter for greasing
CUSTARD
1 litre full cream milk
385 g (1 can) condensed milk
60 ml (4 tbsp) Farmstyle butter
125 ml (½ cup) cake flour
95 ml cornflour
45 ml (3 tbsp) custard powder
1 ml salt
4 eggs, separated
250 ml (1 cup) fresh cream
5 ml (1 tsp) vanilla essence
TOP LAYER
500 ml (2 cups) icing sugar, sifted
30 ml (2 tbsp) hot water
Grease a dish of about 30 cm x 22 cm in size with butter.
Pack the crackers in such a way that their centre lines are all in the same direction.
Heat the milk and the condensed milk in a saucepan. Stir from time to time.
Stir the butter into the milk mixture.
Stir the cake flour, cornflour, custard powder and salt in a mixing bowl.
Add the egg yolks to the cream, and mix. Add the flour mixture to the cream mixture and stir until smooth.
Stir the custard mixture slowly into the hot milk mixture in the saucepan while you continue to stir.
Let it simmer for 2 to 3 minutes. Remove from the stove.
Mix the vanilla essence into the custard mixture.
Beat the egg whites until they form peaks, and fold it into the custard mixture.
Carefully spoon the custard mixture onto the crackers. Flatten it on top.
Pack the crackers on top in such a way that their centre lines lie in the same direction.
Let the custard slices cool down, and place in the fridge until completely cooled.
TOP LAYER
Mix the icing sugar and water into a smooth paste, and spoon it onto the custard slices.
Cut in slices and serve.
Peppermint Crisp tart A beloved South African dessert whose origins can be traced back to the 1970s. The dessert quickly gained popularity for its unique combination of flavours and textures. The Peppermint Crisp tart consists of layers of crunchy biscuits, whipped cream mixed with caramelised condensed milk and Peppermint Crisp, and
Lemon Meringue Tangy, creamy, and topped with a cloud of golden meringue, this South African Lemon Meringue is the perfect balance of sweet and citrus. With a crisp biscuit base, smooth lemon filling, and a light, fluffy topping, it’s a much-loved family favourite that’s equally at home on a Sunday
Melktert Resepte There are many different ways of making Melktert. One method is to cook the filling on the stove and then add it to a prepared crust. The other is to bake it in the oven together with the crust.A crust can be made from “Tennis” or “Marie” biscuits,
You must be logged in to post a comment.