Nespresso And Romany Cream Milk Tart
Bringing two South African classic flavours together, this milk tart is rich, creamy, and packed with caramelly coffee notes.
Milk and Coffee, coffee and chocolate, these simple combinations are undoubtedly better than the sum of their parts. Mix them all together and they combine in a life-changing (yeah, fine I’m biased) blaze of nostalgic South African glory and my favorite creation to date.
I’m not going to waffle on, this one will truly speak for itself.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this with other chocolate biscuits?
We haven’t experimented with other biscuit varieties. In theory Oreos and other chocolate sandwich biscuits will work. Once the cookie crumbs are mixed with the butter, and flour, they should clump together when pressed. If the mixture is too dry, add a little more melted butter, if too wet, a little more flour.
Nespresso And Romany Cream Milk Tart
- Total Time: 8 Hours
- Yield: 8 - 12 Slices
- Diet: Vegetarian
Description
Bringing two South African classic flavours together, this milk tart is rich, creamy, and packed with caramelly coffee notes.
Ingredients
For The Base
- 300g Romany Cream biscuits
- 5 Tbsp flour
- 120g butter, melted
- 1/4 tsp salt
For The Filling:
- 1,25L full cream milk
- 250ml (5 espresso shots) Nespresso Scuro or espresso
- 1/2 tsp salt
- 5 Tbsp cornflour
- 5 Tbsp flour
- 5 eggs
- 2 tsp vanilla extract (or sub for essence)
- 1 tin condensed milk
- 20g butter
Instructions
- Heat the oven to 180C.
- Using a food processor or rolling pin, blitz the biscuits and salt to a fine crumb. You are looking for a sand-like consistency. Mix in the flour, and stir to combine, before adding the melted butter. Pour half of the mixture into a 26cm, springform cake tin and press the crumbs into the base to form the bottom crust. Pour in the other half of the crumbs to create the walls of the milk tart. Press everything down well to ensure the mixture is compacted. Pop the milk tart base in the freezer for 15 minutes to set.
- Once set, bake the base for 7 minutes. Remove from the oven and set aside.
- To make the coffee milk tart combine the eggs, coffee, salt, 1 cup of milk, cake flour, cornflour and vanilla in a bowl and blend together thoroughly with a immersion blender or regular blender. Keep blending until you are certain you have no lumps in the mixture. Set aside.
- In a large pot, place the remaining 4 cups of milk, condensed milk and butter and place the pot over medium heat. Stir gently until the mixture comes to a simmer (gently bubbles). Remove the pan from the heat and, while whisking the hot milk constantly, slowly pour in the egg mixture. This is called tempering and prevents the eggs scrambling.
- Turn the heat down a little to medium-low and gently stir the custard, making sure to get into the corners of the pot, until the custard starts to thicken. Cook the custard until very thick – If you want to be extra accurate, cook the custard to a temperature of 75C. If your custard gets too hot (over 80C) it can split. Probe thermometers are very inexpensive and can be found online
- Pour the custard into the tart shell, sprinkle with cinnamon, and allow to set in the fridge for at least 8 hours or overnight.
- Category: Cakes and Cookies
- Method: Stovetop
- Cuisine: South African
Nutrition
- Serving Size: 1
- Calories: 445.77kcal
- Sugar: 32.98g
- Sodium: 313.67mg
- Fat: 25.23g
- Saturated Fat: 14.45g
- Unsaturated Fat: 5.93g
- Trans Fat: 0.01g
- Carbohydrates: 43.79g
- Fiber: 0.15g
- Protein: 10.42g
- Cholesterol: 117.25mg
