ouma-200x150-3.jpgPenelope’s friend Neel (the brilliant Art Director who does all the Penelope Pies art) comes from South Africa, where his Ouma (pictured here) made the most incredible Melktert. Neel is of Boer descent, the Dutch settlers who came to Africa in 1652 and then promptly trekked their way up to the Transvaal because they were as independent as they were original, and not incidentally, terrific bakers. In fact, among Boer women, melktert making wasn’t just competitive, it was almost a contact sport.

Puff Pastry*

  1. 13 ounces all-purpose flour
  2. 1½ tsp (7 ml) salt
  3. 3 oz cold unsalted butter, cut in bits
  4. 7 oz cold water
  5. 10 ounces unsalted butter, softened

In a food processor, combine the flour, salt and (3 oz) pieces of cold butter

Process until a coarse meal is formed

With the processor running, slowly add the water

Turn the machine off as soon as the dough comes together to form a ball

Turn out onto a lightly floured surface

Knead the dough a few times by hand, rounding it into a ball

Wrap the dough tightly in plastic and chill overnight

Take the dough from the fridge and roll in the remaining butter

Note: It’s important that the dough and the second lot of butter be of almost equal consistency; if necessary, allow the dough to sit at room temperature to soften or chill the butter briefly to harden

On a lightly floured board, roll out the dough, using a dry pastry brush to brush away any flour from the dough’s surface

*But seriously, buy it. Almost every recipe that includes puff pastry suggests using pre-made puff pastry sheets. Just don’t tell Neel’s grandmother if you want a warm reception in Johannesburg.

Ingredients

  1. 1½ tsp butter
  2. good pinch salt
  3. 1 stick cinnamon
  4. 3 cups boiling milk
  5. 2 tsp custard powder
  6. 3 tsp corn flour
  7. 3 tsp cake flour
  8. 2 tsp cold milk
  9. ½ cup sugar
  10. 4 large eggs, separated
  11. ½ tsp almond essence
  12. cinnamon and sugar

The Filling

Combine the butter, salt, cinnamon and boiling milk

Combine the custard powder, corn flower and cake flour into a paste with the cold milk, then stir in a little of the hot milk mixture

Stir the custard mixture into the hot milk

Add 4 tsp of the sugar and bring to a boil, stirring continuously

When the mixture has thickened, remove from the stove and discard the cinnamon

Beat the egg whites until stiff but not dry

Gradually beat in the remaining sugar

Beat the egg yolks lightly and add a little of the custard mixture to the egg yolks

Stir the yolk/custard mixture into the main custard mixture and add the almond extract

Fold in the egg whites, being careful not to beat but add with a gentle folding motion

Pour the mixture into the pastry shells and bake for about 10 minutes

Lower the temperature to 350° and bake for another 10 to 15 minutes or until the filling has set

Cool slightly and sprinkle the top of the custard with cinnamon and sugar

Serve cold