Orange-infused milk tartlets

Ingredients

Method

For the pastry:
• 250 g butter, softened
• 225 g caster sugar
• 2 T vegetable oil
• 2 large free-range eggs
• 1 t vanilla essence
• ½ t ground cardamom
• 1 t orange zest
• ½ t salt
• 2 t baking powder
• 500 g flour
For the filling:
• 9 extra-large free-range eggs
• 1 x 385 g can condensed milk
• 3 cans milk (use the condensed milk can as a measurement)
• 1 t orange zest
• 1 t vanilla essence
• a mixture of ground cinnamon, cardamom and nutmeg, for sprinkling
• 120 g caster sugar, for sprinkling

Method

Ingredients

1. To make the pastry, mix the butter, sugar and oil until creamy. Add eggs and vanilla, then beat until smooth.

2. Add the cardamom and orange zest and beat lightly. Sift in the remaining ingredients and mix to form a soft pastry. Wrap in clingwrap and chill for at 15–30 minutes.

3. Press ping-pong-ball-sized pieces of dough into cupcake tins, then chill for 10–15 minutes.

4. To make the filling, beat the eggs well, about 1 minute. Add the condensed milk and beat again.

5. Heat 1 can milk and add the orange zest. Allow to steep for 5 minutes. Add all the milk
and vanilla to the mixture, then strain through a fine sieve to remove the orange zest.

6. Preheat the oven to 180°C. Pour the filling into the dough cups – do not overfill. Lightly sprinkle with the spice mixture and bake for 18–20 minutes. Allow to cool for a few minutes, then remove from the tray.

7. Sprinkle about ¼ t caster sugar over each tartlet and use a blowtorch to caramelise the sugar until golden and crispy.

Find more milk tart recipe here

Videographer: Barry de Villiers

Photographer: Shavan Rahim

Food Assistant: Bianca Jones