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Eggless Turmeric Milk Tart

Turmeric Milk Melktert

Shove over overpriced Turmeric Latte and Golden Milk. It’s Haldi Doodh and it always has been!

Ever since I heard about the South African Melktert (Milk Tart) I knew I had to try it. It’s creamy, custardy and packed with delicious cinnamon flavours on top of a shortcrust pastry base. What’s not to love?

Much like a British custard tart, the Melktert is made with egg yolks for that famous custard-like wobble. As you know, yolks are not my setting agent of choice – I’m going rogue and using my own blend of cornflour (cornstarch) and wheat flour blended with milk.

I was inspired by Paul Hollywood’s show City Bakes on Food Network, where he makes an Earl Grey Melktert in Cape Town. The show is fantastic and you can watch the episode tonight, 15th May on Food Network. Give it a watch and try out a take on the famous Melktert.

Turmeric Milk Tart

Since it began, I’ve boycotted the rise of the turmeric milk fad that seems to have infiltrated every coffee shop and café in sight. It should be simple, a feel-good tonic to make you feel better after a rough day, not flashy, expensive and inaccessible. After all, the ingredients are basic. Haldi Doodh is a healing tonic Indian mums stir up for children when they’ve got sore throats and coughs. As a natural antiseptic, turmeric (either fresh or dried and ground) was always in the kitchen. As a child I would reluctantly down mugs of hot Haldi Doodh because it didn’t taste like the banana milkshake I’d hoped for it to be. It wasn’t bad, it just wasn’t Nesquick. As much as I now love haldi doodh and the soothing properties it carries, I don’t believe in paying a shed load for it when I can make it at home.

The beautiful thing is that when fresh turmeric is combined with milk, cardamom and black pepper, you get the most miraculous flavour and aroma of fresh mango. Just a little bit, not too much, blitzed with the milk for a pretty yellow colour. Once cooked, the colours will transform from daffodil to deep amber.

This tart is as sweet and flaky as it is fruity, spicy and ever so slightly bitter. Each element is perfectly balanced, just how I like it.

Turmeric Milk Tart

Eggless Turmeric Milk Tart
Serves 8-10

Ingredients

For the sweet pastry:
240g flour
140g unsalted butter, frozen and grated whilst still frozen (this helps incorporate it faster and keeps everything cold)
Pinch of salt
2 tbsp brown sugar
3 tbsp cold water

For the turmeric milk filling:
415g evaporated milk
395g can condensed milk
50ml whole milk
3cm piece turmeric, peeled (this will stain so wear gloves!)
3 cardamom pods, seeds lightly crushed
6-8 black peppercorns, seeds lightly crushed
1 tsp vanilla extract
40g flour
40g cornflour
50g salted butter
Ground cinnamon to dust

Method

1. Pre-heat the oven to 180°C.

2. To make the pastry, place the flour, salt and brown sugar in the bowl of a food processor. Add the grated butter and pulse until the mixture resembles fine breadcrumbs. Add the cold water and pulse until the mixture just comes together. Wrap the dough in cling film and allow to rest in the fridge for 30 minutes.

3. Take a 25 x 3.5cm loose bottomed tart in with fluted edges. Roll the pastry out to about 35cm wide, 4mm thick. This will ensure you have enough overhang at the edges. Place the roll dough into the tin and allow it to hang over the sides. Use a spare ball of dough to gently press the dough into the corners and sides to line the tin. Don’t worry if you make a tear, just patch it up.

4. Place a piece of greaseproof paper over the dough and fill with baking beans, rice or any dried lentils you have. Bake for 10 minutes.

5. Carefully remove the baking beans, greaseproof paper and prick the pastry all over with a fork. Turn the oven down to 120°C and bake for 20-25 minutes until the pastry is golden brown and dries out completely.

6. Remove from the oven and set aside to cool. Put the oven back up to 160°C

7. To make the filling, place the flour and cornflour into a large bowl. Add 50ml whole milk and stir to make a thick paste.

8. Place the evaporated milk in a blender (I used a Nutribullet), and add in the fresh turmeric, cardamom, peppercorns, vanilla and condensed milk. Blend until super smooth, about a minute.

9. Slowly whisk the evaporated milk mixture into the flour paste until smooth. Pour the mixture into a pan and cook on a medium-low heat until slightly thickened (think cheese sauce consistency). Add the butter and whisk.

10. Pass the mixture through a sieve and into a jug to remove any lumps.

11. Place the tart shell on a baking tray and place it in the oven. Pull the shelf out and pour the filling into the shell. Push the shelf back in gently and close the oven door. Bake for 30 minutes.

12. Crack the oven door open and allow the tart to cool in the oven.

13. Dust the tart with ground cinnamon and decorate as you wish. Serve warm.

Turmeric Milk Tart

Love Sanjana

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