Roux Pecan Milk Tart

Roux Pecan Milk Tart

Wobbly and delicious, Milk Tart is the thing childhood dreams are made out of. I think all South African children can remember a mother or grandmother that would welcome them home with a slice after school. The cinnamon covered top, the creamy middle - could life get any better?

I recently received a box of Roux Pecans, the only EU and Swiss organically certified pecan producer around. Once I'd stopped popping handfuls into my mouth as I went about my morning, I was inspired to use them in a recipe. Whilst I could've substituted walnuts for pecans in a simple Waldorf Salad or made pecan nut pie, their earthy sweetness made me want to take it a step further.

I'm queen of the cravings. When I get a taste in mind, I am given no choice (by my senses) to do anything but submit to my desires. At that point, I decided to combine my lust for Milk Tart with the nutty goodness of organic pecans.

Crust

Ingredients

1 cup Roux Pecans, frozen

2 T melted butter

2 T castor sugar

Method

In a food processor, pulse the frozen pecans until crumbly. Add the butter and sugar and tip into the tart dish. Compress with palms into the base of the dish and set aside. 

Milk Tart

Ingredients

4 eggs, separated

100g castor sugar

60g (75ml) butter or margarine, melted

140g cake flour

5ml baking powder

pinch of salt

500ml milk

5ml vanilla extract

Powdered cinnamon to sprinkle before serving

Method

Preheat oven to 180ºC ( 350ºF).

Beat egg yolks, sugar and butter till creamy. Sift cake flour, baking powder and salt together and beat it into the egg mixture. Add milk and vanilla extract and mix. 

Beat egg whites till firm and fold into milk mixture with a metal spoon; the mixture is thin. Pour mixture into tart dish and bake for 40 - 50 minutes on middle oven shelf till done. Don't be alarmed if the mixture is slightly lumpy, have faith, it all works out in the end. 

Serve hot or cold with a good sprinkling of powdered cinnamon. 

Win a box of Roux Pecans with Aficionado.