Milktart Croissants – Lizet Hartley

Lizet Hartley's Milktart Croissants

Lizet Hartley’s Milktart Croissants

This is one of Lizet Hartleys ‘what-if’ kitchen moments. “What if “, she said, “I make a milk tart filling and flavour it the way my mum used to, with just a few drops of almond essence? What if I stick some Woolies mini croissants in the oven and stuff them to the brim with the milk tart filling the minute they come out? And what if I dust them liberally with cinnamon, as befits any halfway decent milk tart?

So I did just that, and I loved it. Perfect, bite-sized, flaky, creamy, dreamy milk tart mouthfuls – way less trouble than a traditional milk tart and just as nice.

All you need is…
This filling is sufficient for 8 mini croissants.
half a cup of sugar
half a cup of plain cake flour
2 large eggs
2 cups of milk
1 tbs butter
pinch of salt
almond essence
cinnamon
icing sugar
8 par-baked mini croissants (Woolworths has)

What you do is…
Mix the flour and sugar, add the eggs and whisk until smooth. Gradually add the milk whilst whisking. Add a pinch of salt. Place mixture in a thick-bottomed saucepan over a medium-low heat and dot over the butter. Bring to a boil and cook until the mixture is thick and the flour cooked (about ten minutes), stirring continuously.
Add a few drops of almond essence (it’s strong, so be conservative and taste). Remove from the heat and allow it to cool to room temperature. Bake the croissants according to the packet instructions. Slice open and fill with the milk tart mixture. Be generous! (I find a piping bag makes it easier.) Dust with loads of cinnamon and just a touch of icing sugar for the pretty.

Makes 8, preparation time 10 minutes, cooking time 15 minutes

Michael’s wine recommendation – CLICK HERE

Monis Full Cream Traditional Flor Method Wine

Monis Full Cream
Traditional Flor Method Wine

Lizet Hartley

Lizet Hartley

Lizet Hartley is one of my favourite food bloggers, her website is beautiful, her food is real nostalgia stuff. Food from the heart. She says, “I’m a freelance recipe developer, food stylist and food and lifestyle writer. Melkkos & Merlot is my blog baby, my space where I play with new recipes, old favourites and my camera.” Her blog converts easily between English and Afrikaans at the click of a button, is well worth a visit. Subscribe to her newsletter, it is a joy. Click here.

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April 30th, 2015|Categories: Recipes|Tags: , , |