Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup orange juice
- 1/4 cup milk
- 1/4 cup heavy cream
- 1/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 egg yolks
- 1/2 cup orange marmalade
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch tart pan with removable bottom
- Mixing bowls
- Whisk
- Rolling pin
- Parchment paper
- Pie weights or dried beans
- Saucepan
- Wooden spoon
- Fine-mesh strainer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flour, butter, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until the ingredients are well combined and the mixture resembles coarse crumbs.
3. Add the orange juice and milk to the mixture and stir until a dough forms.
4. Roll out the dough on a floured surface until it is about 1/4 inch thick. Line the tart pan with the dough, trimming the edges as needed. Prick the bottom of the crust with a fork.
5. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
6. Remove the parchment paper and pie weights or dried beans and bake for an additional 10 minutes, or until the crust is lightly golden brown. Set aside to cool.
7. In a saucepan, combine the heavy cream, sugar, cornstarch, salt, and vanilla extract. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and comes to a boil.
8. Remove the saucepan from the heat and stir in the butter until it is melted and fully incorporated.
9. In a separate mixing bowl, whisk the egg yolks until they are light and frothy. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
10. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
11. Remove the saucepan from the heat and strain the mixture through a fine-mesh strainer to remove any lumps.
12. Stir in the orange marmalade until it is fully incorporated.
13. Pour the mixture into the cooled tart crust and smooth the top with a spatula.
14. Sprinkle the sliced almonds over the top of the tart.
15. Bake the tart for 20-25 minutes, or until the filling is set and the almonds are lightly toasted.
16. Remove the tart from the oven and let it cool to room temperature before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch tart, which serves 8-10 people.
Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 10g
Cholesterol: 90mg
Sodium: 160mg
Total carbohydrates: 37g
Dietary fiber: 1g
Total sugars: 20g
Protein: 4g
Substitutions for ingredients:
- You can use a store-bought pie crust instead of making your own.
- You can use orange zest instead of orange marmalade.
- You can use sliced pistachios or hazelnuts instead of almonds.
Variations:
- You can add a tablespoon of orange liqueur to the filling for an extra burst of flavor.
- You can use a mixture of orange and lemon juice for a tangier filling.
- You can top the tart with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use a fine-mesh strainer to remove any lumps from the filling.
- Let the tart cool to room temperature before serving to allow the filling to set.
Storage instructions:
- Store the tart in the refrigerator for up to 3 days.
- Cover the tart with plastic wrap or aluminum foil to prevent it from drying out.
Reheating instructions:
- To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the tart on a decorative platter or cake stand.
- Dust the top of the tart with powdered sugar before serving.
Garnishes:
- Top the tart with whipped cream or vanilla ice cream.
- Garnish the tart with fresh orange slices or zest.
Pairings:
- Serve the tart with a cup of hot tea or coffee.
- Pair the tart with a glass of sweet white wine, such as Riesling or Moscato.
Suggested side dishes:
- Serve the tart with a side of fresh fruit, such as sliced strawberries or raspberries.
- Pair the tart with a side of vanilla bean ice cream.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of water at a time until the dough comes together.
- If the filling is too thin, cook it for a few more minutes until it thickens.
- If the filling is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
Food safety advice:
- Make sure to wash your hands and all cooking surfaces before preparing the tart.
- Store the tart in the refrigerator to prevent bacterial growth.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Melktert is a traditional South African dessert that translates to "milk tart" in English. It is made with a sweet pastry crust and a custard-like filling made with milk, sugar, and eggs.
- This recipe puts a twist on the classic melktert by adding orange juice and marmalade to the filling for a citrusy flavor.
Flavor profiles:
- This tart has a sweet and tangy flavor profile, with notes of orange, cinnamon, and nutmeg.
Serving suggestions:
- Serve the tart as a dessert after a South African-inspired meal.
- Bring the tart to a potluck or dinner party to impress your guests.
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Region: South African