FARM TO TABLE: Old Tarts and Koe(k)sisters By Louzel Lombard Steyn
in 2009 also recognised this in crowning the country’s best milk tart, baked by Deona Tait from Pretoria.She swore that the milk tart needed to be baked in an enamel tin. It’s the perfect conveyor of heat and ensures the pastry does not go soggy beneath the filling when baking.”
From the puff pastry tart comes another adaptation, the sour cream crust milk tart. If we’re being technical, this type of tart uses exactly the same components as the puff pastry tart, albeit in different forms. The evolution of the milk tart didn’t stop there. Nowadays, shortcrust milk tart with its cold-set filling is perhaps the most attainable and prominent on South African home-industry shelves and in our catering industries, mainly because it’s easier.Traditionally speaking, this type of milk tart is often ascribed to Afrikaners’ Dutch heritage. Legend has it that it was introduced to our food culture by Dutch dairy farmers who settled in the Cape of Good Hope in the 1600s.
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