• Give this South African classic a twist by adding Van der Hum liqueur. The creaminess of the tart and flavours of cinnamon raise it to a new level.

    COOK’S TIP
    To bake blind, line the pastry with baking paper and fill with rice or beans. Bake for 10 minutes at 180ºC, then discard the rice or beans.

    Van der Hum milk tarts

    Serves: Makes 3 tarts
    Cooking Time: 1 hr 10 mins + 1 hr to refrigerate

    Ingredients

    • 1 quantity pâte sablée
    • Filling

    • 450ml milk
    • 50ml Van der Hum liqueur
    • 90g sugar
    • 30ml butter
    • 30ml cake flour
    • 30ml cornflour
    • 100ml milk
    • pinch salt
    • 2 eggs
    • ground cinnamon, to dust

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Line 3 x 6cm x 11cm tart tins with the pastry and bake blind (see cook’s tip).

    3

    To make the filling, bring the milk, Van der Hum, sugar and butter to the boil.

    4

    Mix the rest of the ingredients except the cinnamon together to form a paste. Slowly pour the milk into the paste and whisk.

    5

    Return to a gentle heat and thicken while whisking continuously.

    6

    Pour into the cases and sprinkle with cinnamon. Allow to set in the fridge for 30 minutes.

     

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