Chai Spiced Milk and Meringue Tart

Chai spiced milk and meringue tart by Zakhele Ndlozi, Executive Sous Chef at Sibaya Casino & Entertainment Kingdom. Image: Supplied

Zakhele Ndlozi, Executive Sous Chef at Sibaya Casino & Entertainment Kingdom, has whipped up two tart recipes you can prepare ahead of parties and group gatherings and enjoy with family and friends.

“I have put my own twist on a traditional melktert recipe and also created something more unusual with a pap tart recipe, catering to suit sweet and savoury taste buds – or both,” said Ndlozi.

“Once baked, my Chai Spiced Milk and Meringue Tart and Phyllo Pap Tart can be stored in the fridge until party time. In fact, they taste even better when they’re chilled and set.”

Serves 12

Ingredients:

Pastry Crust

· 1 ½ cups cake flour

· ⅓ cup icing sugar

· ¼ teaspoon salt

· 125 g unsalted butter (cold cut into small pieces)

· 1 large egg yolk

Milk filling

· 2 ¼ cups (496 ml) cups milk

· 2 tablespoons butter

· 2 tablespoons flour

· 3-4 tablespoons (23- 30grams) cornstarch

· 1 cup condensed milk

· 2 large eggs

· 2 teaspoons vanilla essence

· 1 teaspoon chai spice mix

· ½ teaspoon cinnamon

Italian Meringue

· 300 g caster sugar

· 150 g water

· 4 egg whites

· Juice from half a lemon

Method:

Pastry Crust

· Butter or spray a 9-inch pie pan with a removable bottom ensuring it is thoroughly coated, then then set it aside.

· In a food processor, combine the flour, salt and sugar by pulsing a few times. Add the butter and pulse until a rough dough is formed. Add the egg yolk and pulse again until the dough just comes together.

· Transfer the dough to a work surface and knead briefly, only until the dough is fully incorporated – avoid overworking it.

· Gently press the dough into the bottom and up the sides of the prepared pie pan, starting from the centre and working outward, being careful not to press too hard.

· Place the pie pan in the freezer for at least 30 minutes to prevent the dough from rising. If you’re short on time, bake the crust with pie weights or beans to keep it flat. Preheat the oven to 180 degrees C and bake the crust for 20 to 25 minutes or until golden brown. Set aside to cool.

Milk Filling

· Place a saucepan over medium heat and add the butter, chai powder, nutmeg, and milk. Bring the mixture to a boil, then remove it from the heat.

· In a separate bowl, combine the flour, cornstarch, and sugar, then whisk in the eggs and vanilla until smooth.

· Gently whisk this mixture into the saucepan, taking care to eliminate any lumps. Return the saucepan to the stove and stir constantly until the mixture begins to bubble. Cook for about 5-6 minutes, then remove from heat and pour the mixture into the baked pastry shell. Sprinkle with cinnamon and chill until ready to serve.

Meringue

· Combine 300 g of sugar and 150 g of water in a saucepan. Simmer over medium heat, stirring until the sugar has dissolved. After this point, do not stir the syrup further.

· Tip: If any sugar crystals form on the sides of the pan, use a wet pastry brush to brush them back into the syrup.

· Bring the syrup to a boil until it reaches 100°C.

· Once this temperature is reached, maintain high heat and begin preparing the egg whites. In a mixing bowl, combine 4 egg whites and lemon juice, then whisk on speed 3 until soft peaks form.

· Continue boiling the syrup until it reaches 121°C. Carefully stream the hot syrup into the egg whites while whisking at medium speed. Increase the speed to high and whisk for about 6 minutes, or until the meringue is thick, glossy, and completely cooled.

· Use the meringue to frost and pipe on top of the tart. For a toasted effect, lightly torch the meringue using a blow torch, then dust with cinnamon.