Makes: 2 Tarts
Cooking time:  1 Hour

Home made puff pastry

500g Clover butter, at room temperature
250g Clover butter from freezer
4x250ml (140g) cake flour
3 egg yolks
10ml cream of tartar
1x200ml can soda water
5 ml salt

Filling for Milk Tarts

1 litre Clover Full Cream Milk
6 extra large eggs, seperated
20 ml maizena
40 ml cake flour
5 ml vanilla essence (or 2,5 ml vanilla essence and 2,5 ml almond essence)
250 ml (200g) sugar
one large pat Clover butter
pinch salt

• Sift cake flour and salt together in a mixing bowl.
• Grate frozen Clover butter into the flour and mix until the mixture resembles a mealiemeal texture.
• Knead for 3 minutes.
• Roll out thinly.
• Divide butter into 3 equal portions.
• Spread one portion of the butter onto two thirds of the rolled-out dough.
• Fold dough, covering all the butter and leave to rest in a ridge for 30 minutes.
• Mix 5 ml of the cream of tartar with the second quantity of butter.
• Again, roll dough out thinly and spread butter mixture over two thirds of the dough.
• Fold and leave to rest for another 30 minutes.
• Mix the last quantity of the butter with the rest of the cream of tartar.
• Roll dough out again and spread the surface of the dough with the butter and cream of tartar mixture. Roll dough up like a swiss roll and cut into 4 equal portions.
• Cover each individual portion with plastic wrap and freeze until needed.
• The dough is enough for 4 milk tarts

To make the white sauce:

• Preheat oven to 220ºC
• Line two enamel plates with puff pastry.
• Bring 750 ml Clover Milk to the boil.
• Add maizena, cake flour, salt, and one third of a cup of sugar to the remaining 250 ml milk and mix to a smooth paste.
• Remove boiled milk from stove and beat paste into milk with a wire whisk until a smooth mixture is formed.
• Beat egg yolks and one third of a cup of sugar together and add the essences. Add one large pat of butter.
• Stir in with warm milk mixture.
• Beat the egg whites until they start to foam and add a third of a cup sugar.
• Beat the mixture to a soft peak stage and fold into mixture.
• Stir through thoroughly and divide mixture between two lined pie dishes.
• Bake at 220ºC for ten minutes.
• Open and close oven door quickly and bake for another 10 minutes at 200ºC.

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You say it best...

• "Delicious and creamy - this is a winning traditional South African Melktert!!"
• "Its absolutely delicious, creamy and very tasty. Have scrapped all my other milktart recipes and replaced with this one.Thanks, I absolutely love the creaminess of this filling. It makes me think of my Gran's milktart from yonks ago !!"
• "Reminds me of my Grandma's milktart - what good memories"