Chef Chris Tustian has blown in to the Cradle of Humankind, and Roots restaurant is in for quite a ride. Try his Deconstructed Milk Tart…
- 550g butter
- 300g sugar
- 750g cake flour
- 30ml vanilla essence
- 250g icing sugar
- 5 large eggs
- 5 leaves of gelatine
- 750ml apple and cranberry juice
- 1.5 litres milk
- 120g flour
- 120g corn flour
- pinch of salt
- icing sugar
- few mint leaves for garnish
- To make the pastry, cream 500g butter and 100g sugar together. Add one egg and mix well. Add the flour, icing sugar and 20ml vanilla essence and mix well. Roll out pastry to a thickness of about 5mm. Take a knife and pre-cut 3 x 6cm rectangles. Take a fork and lightly make holes down the centre of your rectangles. Place into pre-heated oven at 170°C until they are light golden brown.
- For the jelly, take your 5 gelatine leaves and soak them in ice water until soft. Pour 750ml apple and cranberry juice into a pot and heat on medium heat until warm. Add the gelatine leaves to the warm juice. Whisk until dissolved. Pour into a shallow baking tray and set in the fridge.
- To make the milk tart, melt 50g butter in 1.5 litres milk. Add 10ml vanilla essence. Cream 200g sugar and 4 eggs until fluffy. Add 120g flour and 120g corn flour and a pinch of salt to the creamed sugar and eggs. Add some of the hot milk to the mixture and stir well. Add all the wet ingredients to the dry ingredients and return to pot. Stir continuously until stiff.
- To serve the dish, take the pastry cream and place into a piping bag with a star nozzle. Take 3 pre-portioned rectangle biscuits. Pipe cream onto two biscuits. Place 2 piped biscuits on top of each other and add the third biscuit on top. Take jelly and portion to 2cm x 1cm squares. Place on top of milk tart and sprinkle icing sugar lightly over it. Garnish with mint.
Wine suggestion: Ridgeback Natural Sweet Viognier