Melktert is a traditional tart of South Africa eventhough they have their origin from the Dutch which is quite easy and delicious tart to enjoy anytime, this milk tart is a sweet pastry crust containing a creamy filling made usually with milk, flour, sugar and eggs...The eggs used in this tart give a light texture and a stronger milk flavour to this tart and this recipe goes for a custard prepared already in stove top and then baked in the crust in oven..Some used to springle cinnamom powder while others goes for powdered sugar and cinnamon powder together..This melktert suits prefects for a party menu also a fabulous dessert..We enjoyed having this tart and i prepared them from the scratch eventhough for the crust u can go for storebought pastry sheet...



For Crust:
2cups Flour
1no Egg
1/4cup Sugar
Salt
100grs Butter
1/2tsp Baking powder

Whisk the butter and sugar until they turns fluffy, add the flour,baking powder, salt and mix everything with fingers until they turns moist and crumbled like dough..mix in the beaten egg and turn everything as soft dough,close with a kitchen towel and arrange in fridge for an hour..

For Filling:
750ml Milk
2tsp Butter
2tbsp Cornflour
1tbsp Sugar
1cup Sugar
3nos Eggs
Sugar and cinnamon powder for topping

Melt the butter in milk over medium heat.. beat the eggs, sugar and vanilla and gradually add the cornflour, whisk everything well..Add slowly the hot milk to the egg mixture, stir continously to avoid eggs from scrambling, mix everything well...Cook this milk-egg mixture in simmer over the stove top until this mixture gets thick..put off the stove and let this mixture get cooled (stir in between)..



Preheat the oven to 350F, roll the dough with rolling pin in a floured surface, line the tart mould with a baking sheet, arrange the rolled dough over the lined sheet and prick the dough with a fork..Now pour the egg mixture into the tart shell, sprinkle the surface with sugar and cinnamon powder and bake for 30minutes in middle rack..

Serve chilled!!

Zobo, Nigerian hibiscus punch is made from an infusion of dried hibiscus calyxes which form at the base of flowers as they mature, this red calyxes are frequently used as a natural food colouring also make a delicious herbal punch which can be taken hot or cold.. Its important to dry this hibiscus calyxes in the sun for 2-3days before using which brings out a wonderful fruity aroma..In West Africa, this calyxes are know as bissap or roselles and in Nigeria the drink from this dried roselles is called as Zobo, these roselles are rich in Vitamin C and calcium..I enjoyed having this punch since its non-alcholic..With ginger,sugar and this dried roselles this punch tastes great and we enjoyed it when they were still warm...


1cup Dried roselles
2tbsp Ginger (grated)
Sugar
4cups Water

Heat water with grated ginger and dry hibiscus calyxes..put off the flame and cover the vessel and let them sit for few hours...Strain the infusion and stir in sugar as per need..

Serve warm or cold..

Somalian spiced tea sounds quite similar like our spiced tea..I love this spiced tea coz this tea goes for splendid spices calling for cloves, cardamom seeds, cinnamon sticks, ginger...A prefect tea for cold wintery evening or a lazy morning breakfast..We enjoyed each and every sip of this tea and we loved it..I got this spiced tea again from Tammy's space, thanks again to Tammy for this fantastic spiced tea, we truly enjoyed this fantastic tea for our sunday breakfast..


2nos Tea bags
4nos Cloves
5nos Cardamom seeds
1no Cinnamon stick
1tbsp Ginger (grated)
2cups Water
1cup Milk
Sugar as per need

Heat the water along with tea bags, meanwhile crush the cardamom seeds, cloves and cinnamon stick using a pestle and mortor..Add the crushed spices,ginger and sugar to the boiling tea, reduce the heat and simmer for few minutes..finally add the milk and strain the spiced tea with a muslin cloth or a strainer..

Enjoy hot tea with some biscuits for snacks..