Lekker soet sonder sonde

Ek het nie juis ‘n soettand nie, maar vir melktert het ek nog nooit nee dankie gesê nie. Langebaan is die deesdae geseën met oulike bakkerye en ek draf gereeld daar in vir ‘n suurdeegbrood of twee. Dan bederf ek my graag met hul heerlike Portuguese tertjies – baie soos ons Suid-Afrikaanse melktert, maar daar word ‘n soet suurlemoenstropie in die melkpap ingemeng. Carmién Tea se nuutste toevoeging tot hul uitgebreide rooibostee-reeks is ‘n rooibostee met ‘n heerlike suurlemoengeur, Zesty Lemon. En dis toe net daar wat ek besluit dis mos nou sommer doodmaklik om die teesakkies te gebruik om die suurlemoenstropie mee te brou – jy gooi die teesakkies sommer saam met die water en suiker (ek het ‘n versoeter soos Erythritol gebruik) in die pot en laat prut 5 minute, dan is dit reg.

Outentieke Portuguese tertjies word met skilferkorsdeeg gemaak, ek gebruik filo wat die tertjies heerwat ligter maak as die oorspronklikes. Ek pak 4 velletjies filo in die muffinpannetjie, maar tussen-in strooi ek bietjie kaneelsuiker (kaneel gemeng met versoeter) wat die filo so lekker stroperig maak. In die oorspronklike resep word room gebruik. Vir my het boksmelk ‘n heerlike volroomsmaak, al is dit laevet, so dis ideaal om hier te gebruik. Gaan maak nou jou ‘n koppie tee, die nuwe Zesty Lemon van Carmién Tea, is so gepas en dan kan jy maar smul sonder skuldig voel.

PORTUGUESE CUSTARD TARTLETS

Makes 9—10 tartlets
Preparation time: 40 min
Baking time: 30 min

SYRUP
180 ml (¾ c) water
4 Carmién Tea Zesty Lemon tea bags
180 ml (¾c) sweetener like Erythritol
CRUST
5 sheets of phyllo pastry
Cooking spray or melted butter
Cinnamon sugar, made with Erythritol
FILLING
325 ml (1⅓ c) whole milk or evaporated low-fat milk
60 ml (¼ c) flour
Pinch salt
4 large eggs, beaten
5 ml (1 t) vanilla essence
Sugar for dusting

Preheat the oven to 190°C. Spray the hollows of 9-10 medium muffin pans with cooking spray.
1 SYRUP Place the water, tea bags and sweetener or sugar in a pot, and stir till the sweetener or sugar has dissolved. Then boil without stirring till syrupy, about 5 minutes. Keep aside while preparing the rest of the tartlets.
2 CRUST Fold each sheet of pastry in half and repeat once more. Cut through each fold to get long strips. Then cut each strip into two blocks.
3 Spray each piece of phyllo with cooking spray.
4 Arrange 2 blocks of phyllo in each hollow of the muffin pan to make 10 crusts. Dust with cinnamon sugar and add another 2 phyllo blocks. Cover the tin with a damp cloth.
5 FILLING Mix 50 ml of the milk with the cake flour. Scald the rest of the milk, remove it from the stove plate and slowly add the flour mix, whisking constantly. Return to the heat and whisk till thick.
6 Mix some of the thickened milk mixtures into the beaten eggs, then pour into the pot and bring to a boil while stirring.
7 Remove from the heat and slowly add the cooled syrup into the egg and flour mixture while beating.
8 Pour into the prepared pastry cases and fill to the top. Bake for about 30 minutes until the filling has been set.
9 Remove from the oven and let cool.
10 Sprinkle with a little sprinkling of sugar and scorch with a blow torch.

Hint: You can prepare the custard filling in the microwave as well.

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