Wednesday, 22 August 2012

Greek Milk tart.

by Barbara Joubert, Sarie - November 2008

This goodness is not only in South Africa known. This Greek version tastes ahead

Ingredients:  (Serves 6)

  • 400 ml Melk 
  • 8 Nouvelle Tip phyllo dough
  • 200 g (220 mL) butter, melted and divided between two pickups 
  • 3 owners 
  • 2 egg yolks 
  • 100 g (125 ml) sugar 
  • 75 g (120 ml) semolina 
  • 8 seeds of 1 vanilla pod or 5 ml vanilla essence 
How to:
Preheat oven to 190 ° C. Pour the milk into a saucepan and heat until just at boiling point. Allow to cool. Line a baking dish, 20 x 30 cm with baking paper. Sift a little flour over the paper. Place one sheet of phyllo in the casserole. The dough should be right around the rim of the bowl depends. Use one of the cups melted butter (another dish do you like the stuffing) and spread the phyllo well. Repeat with three more skins. Beat the egg yolks and sugar until light and fluffy. Add the semolina, vanilla and milk gradually. Pour the mixture into a saucepan. Heat while stirring constantly until it is creamy and thicker. Remove from heat and add the second bowl with melted butter. Mix well. Pour the mixture into the bowl with the phyllo conducted. Fold the dough over the edge of the bowl hung over the filling. Halve the remaining four sheets of phyllo and place one half sheet on top of filling. Brush with melted butter and repeat with the remaining seven skins. Rub well on top with butter. Cut the tart into portions with a sharp knife. Place in hot oven. Turn the heat off after 15 minutes at 160 ° C. Bake for 30 more minutes until golden brown and crisp. Cook the syrup.
You will need:
  • 300 g (375 ml) sugar 
  • 200 ml water 
  • 15 ml lemon juice 
  • 2 ml vanilla essence 
Place all ingredients in a saucepan. Bring to boil while occasionally stirring. Simmer for about 10 minutes. Pour the hot syrup over the tart when it comes out of the oven.

Note:  Do not cover the pie, otherwise the dough soggy.  Tip phyllo paper and can quickly dry out while you work.