"Dié tert was geïnspireer deur ŉ soortgelyke tradisionele Marokkaanse tert, maar ek het dit gekombineer met elemente van ons eie traditsionele melkterte. Gee hom gerus ŉ probeerslag. Dié een is nie net mooi om na te kyk nie, maar sy tekstuur balaans is heerlik."
6 e botter, gesmelt
500 g filodeeg
¼ t fyn kaneel, plus nog ŉ bietjie vir versiering
1½ k melk
½ k kondensmelk
versiersuiker vir versiering
Smeer ŉ 23cm koekpan met botter. Plaas twee velle filodeeg in die pan en vou die kante om op hulself sodat die kante van die pan gedek is. Vou die oorblywende filodeeg velle in repies en rangskik in regop spirale in die middel van die pan. Smeer die deeg ligweg met gesmelte botter en sprinkel met kaneel. Bak teen 180˚C vir 15 - 20 minute tot goudbruin.
Intussen, verhit die melk tot net onder kookpunt en haal van hitte af. Klits die eiers, kondensmelk en vanieljegeursel saam. Voeg dan die warm melk geleidelik by, terwyl jy die hele tyd klits. Plaas die mengsel oor lae hitte en roer heeltyd tot die vla effens verdik. Gooi oor die filodeeg en bak vir 15 minute teen 180˚C tot goudbruin en gestol. Versier met versiersuiker en/of kaneel. Jy kan dit so louwarm bedien, of teen kamertemperatuur.
Moroccan milk tart
"This recipe was inspired by a similar traditional Moroccan tart, but I combined it with aspects of our own milk tarts. Do try it, this one is not only good to look at but its texture balance is delightful."
6 T botter, melted
¼ t ground cinnamon, plus more for dusting
½ c condensed milk
Brush a 23cm round cake pan with butter. Place two phyllo sheets in the bottom of the pan and fold the edges over onto themselves, covering the sides of the pan. Fold the remaining phyllo sheets into strips and roughly arrange in spirals upright in the centre of the cake pan. Brush the pastry with melted butter and sprinkle with cinnamon. Bake at 180ºC for 15 – 20 minutes or until golden brown.
Meanwhile, heat the milk until just below boiling point, then remove from the heat. Whisk together the eggs, condensed milk and vanilla, then gradually add the heated milk, whisking constantly. Return the mixture to the heat. Cook gently, stirring, until slightly thickened. Pour over the phyllo and bake for a further 15 minutes at 180ºC or until golden and set. Dust with icing sugar or/and cinnamon and serve lukewarm, or at room temperature.