Kimberley-born Chef Katlego Molefi says he has always been inspired to create out-of-the-box recipes by cooking with the contents of his home pantry. The 27-year-old has been living on the East African archipelago of the Seychelles for two-years working as a chef de partie at the popular beach restaurant La Plage.
The young chef recently started his own part-time mobile food business called Café a la Maison in Kimberley and he’s shared a modern twist on the South African classic – milk tart with a creamy cinnamon chantilly.
Milk tart is an undeniably delectable Mzansi treasure. The revered classic can be found on Sunday lunch spreads in the homes of many South Africans. Closely related to the Portuguese “pasteis de nata” – a custard-filled pastry – the “melktert” forms an intricate part of our South African Dutch heritage.
Ingredients:
6 Servings
Crust
- 2 tbsp. butter
- 2 tbsp. Sugar
- 1 egg
- ¾ self-rising flour
- Pinch of salt
Filling
- 2 cups of milk
- 1 egg
- ½ cup sugar
- ¼ cup flour
- 1/4 cup corn flour
- 2 tbsp. butter
- 1 tbsp. vanilla essence
- Pinch of salt
- Ground cinnamon for dusting
Chantilly
- 250 ml whipping cream
- 1 tsp. cinnamon
- ¼ cup sugar
Method:
- Pre heat oven to 180°
- For crust – Mix butter, sugar, egg, self-raising and a pinch of salt to form a dough.
- Mould formed dough in muffin tray and chill in refrigerator for 30 mins, bake at 180°.
- For filling – In a sauce pan, heat milk on a low heat. Be careful not to boil. Add sugar, stirring until dissolved, then add eggs. Stir until fluffy mixture starts to form, then add flour and corn flour.
- Return sauce pan to stove, tempering mixture until it thickens. Remove from heat. Add butter and vanilla essence. Fill crust with filling dust with cinnamon and chill in refrigerator.
- For Chantilly – combine all of the ingredients in a large bowl. Beat the mixture starting on low using a hand mixer, gradually increase to high. Beat until soft peaks start to form. Do not overbeat. Use immediately. Enjoy!
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