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Salted Caramel Pecan Nut Pumpkin Pie

Salted Caramel Pecan Nut Pumpkin Pie

by | Aug 7, 2019 | 0 comments

Somewhere between a pumpkin pie, a pecan pie and a caramel tart, this salted caramel pecan pie is the best of all worlds!

Like most really great desserts, this pecan pie was born out of a craving for three desserts which ended up as one! I do love putting vegetables in desserts (it eases my conscience, after all) but I’ve always thought pumpkin pie NEEDED something. Like a chewy pecan pie topping, perhaps? And maybe a dash of salty caramel to even out all that sugar. Yes, this is probably the best pie you will ever eat! 

Salted Caramel Pecan Pie
Serves 8
Somewhere between a pumpkin pie, a pecan pie and a caramel tart, this mash-up is the best of all worlds!
Print
Prep Time
1 hr
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr 30 min
Total Time
2 hr
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. BASIC SWEET PASTRY
  2. 225g (375ml) cake flour, sifted
  3. 125 g salted butter, chilled and cubed
  4. 80g (125ml) icing sugar, sifted
  5. 3 egg yolks
  6. 15 ml iced water
  7. PUMPKIN FILLING
  8. 75ml milk
  9. 75ml double cream
  10. 3 eggs
  11. 200g (250ml) pureed pumpkin
  12. 80g (90ml) caster sugar
  13. 5ml ground cinnamon
  14. 2,5ml ground cloves
  15. 2,5ml ground ginger
  16. 2,5ml allspice
  17. 5ml vanilla extract
  18. SALTED PECAN PIE FILLING
  19. 100g whole pecan nuts
  20. 100g (125ml) soft brown sugar
  21. 5ml salt
  22. 210g (125ml) golden syrup
  23. 25g (30ml) salted butter, melted
  24. 5ml vanilla extract
  25. 3 large eggs
Instructions
  1. To make the pastry, place the flour, butter and icing sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs.
  2. While the motor is running, add the egg yolks and vanilla.
  3. Add just enough iced water to form a dough.
  4. Turn out onto a lightly floured surface and bring together to form a ball.
  5. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  6. Preheat the oven to 180 degrees Celsius (160 degrees fan-forced).
  7. Roll the pastry out between two sheets of non-stick baking paper to 5 mm thick.
  8. Line a 25 x 10-cm loose-bottomed tart tin with the pastry.
  9. Trim the pastry to leave some pastry roughly hanging over the sides (this will be trimmed neatly after baking) and prick the base with a fork.
  10. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper, fill with rice or dried beans and blind bake for 15 minutes.
  11. Take out the beans and allow to cool.
  12. Lower the oven temperature to 180 degrees Celsius (160 degrees fan forced).
  13. In the jug of a blender, pulse the milk, cream, eggs, sugar, pumpkin, spices and vanilla until completely smooth.
  14. Pour the puree mix into the cooled tart shell and bake immediately for 15 minutes.
  15. Further reduce the temperature to 160 degrees Celsius (140 degrees fan forced).
  16. Bake for 45-60 minutes or until a skewer comes out clean.
  17. Remove from the oven and increase the oven temperature to 180 degrees Celsius (160 degrees fan forced).
  18. Arrange the whole pecans on top.
  19. Combine the pecan pie filling ingredients together and pour over the arranged pecans while the pie is still warm.
  20. Bake immediately for 25-30 minutes or until the filling is completely set.
  21. Remove from the oven and serve at room temperature with a dollop of double thick cream.
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calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/
Recipe originally created for Spinneys Magazine

 

Christmas Mince Pie Hertzoggies

Christmas Mince Pie Hertzoggies

by | Nov 12, 2018 | 0 comments

A buttery shortcrust pastry filled with homemade fruit mince and topped with a chewy coconut meringue – introducing the South African Mince Pie Hertzoggie!

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South African Christmas Desserts

Mince pie hertzoggies are the mince pies we should’ve had here in South Africa. At least that’s what I think! Every Christmas I take it as my duty to put a South African spin on some very European traditions that we’ve adopted. I’ve made this No-Bake Christmas Pudding which is actually a fridge cake in disguise, these Gingerbread Beach Huts which look like the colourful Muizenberg huts and this Milk Tart Eclair Trifle with Pinotage Jelly and Naartjie Caramel. 

Christmas isn’t Christmas without a Christmas pudding, a gingerbread house, trifle or mince pies. But at least we can make it our own, right?! 

 

Hertzoggies

If you don’t know what a hertzoggie is, it’s a local South African tart filled with jam (usually apricot) and finished with a chewy coconut meringue topping. They are sweet, buttery and incredibly moreish! So instead of the usual jam filling, I filled my mince pie hertzoggies with fruit mince. But not just any fruit mince. 

Homemade Fruit Mince

I used Food Lover’s Market’s Luxury Festive Cake Mix as the base of my very own homemade fruit mince. It’s so easy to make you’ll wonder why you’ve been buying the horrid bottled stuff all along. If you’re not a fruit mince fan, then it’s only because you probably haven’t tasted the good stuff. It’s so easy to make and delicious – especially if you use a really excellent quality fruit cake mix. The Red Bucket has been around for 23 years for a reason. It is loaded with dried fruit and has nuts and chopped glazed fruit already in it so it’s packed with flavour and half the work has already been done. At R69.99 for 1kg it’s also really affordable. 

If you’re more of a Christmas cake person, check out the indulgent Chocolate Mousse Fruit Cake I made for Food Lover’s Market last year that was a total hit! 

 

Mince Pie Hertzoggies
Yields 14
The South African jam tart topped with coconut meringue gets a festive Christmas spin and is filled with a homemade fruit mince.
Print
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
6530 calories
942 g
538 g
289 g
63 g
173 g
1815 g
3605 g
563 g
8 g
98 g
Nutrition Facts
Serving Size
1815g
Yields
14
Amount Per Serving
Calories 6530
Calories from Fat 2506
% Daily Value *
Total Fat 289g
445%
Saturated Fat 173g
866%
Trans Fat 8g
Polyunsaturated Fat 21g
Monounsaturated Fat 77g
Cholesterol 538mg
179%
Sodium 3605mg
150%
Total Carbohydrates 942g
314%
Dietary Fiber 35g
138%
Sugars 563g
Protein 63g
Vitamin A
139%
Vitamin C
84%
Calcium
51%
Iron
120%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. PASTRY
  2. 210g cake flour
  3. 90g cornstarch/cornflour
  4. 100g icing sugar
  5. pinch salt
  6. 250g salted butter, softened
  7. HOMEMADE FRUIT MINCE
  8. zest and juice of 1 small orange
  9. 60g dark muscovado sugar
  10. 250g Granny Smith apples, peeled, cored and grated
  11. 1/2 tsp mixed spice
  12. ½ tsp ground cinnamon
  13. 200g Food Lovers Market Luxury Fruit Cake Mix
  14. 2 tbsp (25g) mixed peel or chopped crystallized fruit
  15. 30g cherries
  16. ¼ cup (55g) pecan nuts, toasted
  17. 1 tbsp brandy
  18. COCONUT MERINGUE TOPPING
  19. 4 egg whites
  20. 1 cup (230g) castor sugar
  21. 2 cups (155g) desiccated coconut
Instructions
  1. Preheat the oven to 150 degrees celsius with a large metal baking tray on the middle rack. Grease 2 x 12-hole muffin tins.
  2. To make the fruit mince, heat the orange juice and brown sugar until dissolved.
  3. Add all ingredients except the brandy and cook for 40 minutes until the liquid has been absorbed. Stir in the brandy and allow to cool.
  4. To make the pastry, combine dry ingredients in a mixer and gradually add the butter until the shortbread comes together. Dust a surface with flour and roll the pastry out to 5mm thick.
  5. Cut out rounds big enough to line your muffin tin.
  6. Place a spoonful of the fruit mince into each pastry cup.
  7. Whisk the egg whites until soft peak stage then beat in the castor sugar until thick and glossy. Fold in the coconut. Place in a piping bag and pipe meringue to cover the top of the fruit mince.
  8. Bake in the preheated oven on top of the preheated baking tray for 20 minutes or until golden brown. Allow to cool in the tin before removing and dusting with icing sugar.
  9. Pile the hertzoggies high on a cake stand and decorate with spun sugar and sparklers.
Notes
  1. Roll out the leftover pastry and cut out stars. Bake them and use to decorate your tower of mince pies.
beta
calories
6530
fat
289g
protein
63g
carbs
942g
more
The Kate Tin https://thekatetin.com/
Sparkling Wine Buttercream Tart with Figs

Sparkling Wine Buttercream Tart with Figs

by | Aug 1, 2018 | 0 comments

This Sparkling Wine Buttercream Tart with Figs is topped off with edible flowers to create a show-stopping dessert that is bang on trend. 

Sparkling Wine Buttercream Tart

Say hello to your new favourite tea-time-or-anytime treat; this sparkling wine buttercream tart laden with figs and flowers. But this isn’t just any tart, this tart is completely customisable and can be turned into whatever shape/size/flavour you want. So, when Food & Home Entertaining challenged me to make my own version, I knew it would have to be a little fancier than an everyday tart. And by fancy, we all know I mean there’s a little bubbly in it!

Sparkling Wine Buttercream Tart

If you’re not a big fan of cake, or you’re feeling slightly daring this sparkling wine buttercream tart is the perfect alternative. It’s layered, there’s frosting, it’s got toppings and above all, it’s as tasty as it looks!

The best part of this dessert that it’s completely up to you how you want to make it. Make the biscuits chocolate flavoured or fill it with your favourite raspberry buttercream or even chocolate mousse, top it off with macarons or berries – you have complete control here! You can create any shape you want; cut the biscuits into a number for a birthday or create a monogram for an anniversary. Or just make a heart for one because you’re worth baking for too! 

Sparkling Wine Buttercream Tart

Sparkling Wine Buttercream Tart with Figs and Flowers
Serves 4
Print
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
10064 calories
1082 g
2590 g
591 g
78 g
365 g
2466 g
2066 g
679 g
23 g
184 g
Nutrition Facts
Serving Size
2466g
Servings
4
Amount Per Serving
Calories 10064
Calories from Fat 5203
% Daily Value *
Total Fat 591g
910%
Saturated Fat 365g
1824%
Trans Fat 23g
Polyunsaturated Fat 27g
Monounsaturated Fat 157g
Cholesterol 2590mg
863%
Sodium 2066mg
86%
Total Carbohydrates 1082g
361%
Dietary Fiber 10g
39%
Sugars 679g
Protein 78g
Vitamin A
375%
Vitamin C
1%
Calcium
42%
Iron
230%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. SWEET PASTRY
  2. 500g (2 cups) cake flour
  3. 120g icing sugar, sifted
  4. 240g salted butter, cubed
  5. 6 large egg yolks
  6. SPARKLING WINE BUTTERCREAM
  7. 4 large egg whites, at room temperature
  8. 550g white sugar
  9. 180ml (3/4 cup) sparkling wine
  10. 450g unsalted butter, at room temperature
  11. 5ml (1 tsp) vanilla extract
  12. Small fresh figs, to decorate
  13. Edible flowers, to decorate
Instructions
  1. For the pastry, place the flour and icing sugar in a food processor and pulse to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolks and process until the dough just comes together. Tip out onto a lightly floured work surface and bring pastry together with the heel of your hand. Divide into 2 discs then wrap in plastic wrap and refrigerate for 1 hour to rest.
  2. Preheat the oven to 180°C (160°C if you’re using a fan-forced oven). Grease 2 large baking sheets and set aside. On a lightly floured surface, working with one disc of pastry at a time, roll the pastry out onto a large sheet of baking paper 5mm thick, then cut each into a medium-sized heart –12x 12cm wide. Cut out the centre of each heart so you’re left with a 2cm border. Bake the pastry hearts in the preheated oven for 10-12 minutes or until the edges start turning golden brown. Allow to cool completely.
  3. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Combine the sugar and sparkling wine in a medium-sized pot and stir over medium heat for about 5 minutes until the sugar dissolves completely. Increase the heat and bring the syrup to the boil. Stop stirring and attach a sugar thermometer to the pot (if any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water). Continue to cook the syrup until it reaches 115° C (final desired temperature). As soon as the sugar syrup hits 110°C, begin whipping the egg whites on medium-high speed. The goal is to have the egg whites at soft peaks when the sugar reaches the 115° C. With the mixer running, add the sugar syrup in a slow, steady stream down the side of the mixing bowl. Continue to whip on high speed until the mixture reaches stiff peaks and the bowl is no longer warm to the touch. The meringue should be smooth and glossy. With the mixer still running, gradually add room temperature butter in chunks. Continue adding and mixing until all of the butter is incorporated and the buttercream is light and smooth. Beat in the vanilla and mix to combine. Place the buttercream in a piping bag with a straight nozzle.
  4. To assemble the tart, pipe blobs of buttercream on the first pastry heart to cover the surface area, then top with the second pastry heart. Repeat with the remaining two pastry layers so you have 4 in total. Decorate the top with more buttercream then arrange quartered fresh figs and edible flowers on top. Serve immediately.
beta
calories
10064
fat
591g
protein
78g
carbs
1082g
more
The Kate Tin https://thekatetin.com/
Sparkling Wine Buttercream Tart with Figs

Baked Chocolate Cheesecake

Baked Chocolate Cheesecake

by | Feb 5, 2018 | 10 comments

Introducing the best baked chocolate cheesecake ever!

I cheated on my usual baked chocolate cheesecake recipe. There, I said it! I know, I know! I’m a bad, hideous, terrible person! For years I’ve been using one ridiculously amazing cheesecake recipe and it is my go-to for everything. It’s a white chocolate cheesecake that has been pimped out with blueberries, lavender, raspberries, cardamom, coffee and even saffron.  But this baked chocolate cheesecake? Damn is it good.

Just look at it’s velvety, silky smooth texture! Is it weird that a cheesecake gets me this excited? Probably, but I don’t care because this recipe is a revelation.

If you’re one of those people who don’t like baked cheesecake, it’s probably because you haven’t had a PROPER baked cheesecake. Overbaked cheesecake is the WORST and there are a few things you can do to avoid getting that horrid, crumbly, chalky texture…

  1. Bake it in a bain marie (water bath) until it juuuuust quivers. It should have a jelly wobble to it. Then it’s ready! Don’t bake it for a second longer.
  2. Avoid it cracking by turning off the oven and allowing your cheesecake to wallow in its warm bath until completely cool. Take it out too soon and the temperature difference will cause it to split down the middle. If that does happen, just cover it up with raspberries and pretend it never happened – no one will ever know!
  3. Never serve a cheesecake cold. NEVER EVER. That’s generally why it will be chalky and stick to the roof of your mouth. Allow it stand at room temperature for 1 hour and it will be all soft and mousse-like.

Print
Chocolate Cheesecake

Yield: Serves 8-10

Chocolate Cheesecake

Ingredients

  • CRUST
  • 200g coconut biscuits
  • 100g salted butter, melted
  • 50g The Kate Tin Cocoa Powder
  • CHEESECAKE
  • 675g full fat cream cheese, softened
  • 375g sour cream or plain yoghurt
  • 220g Natura Sugars Soft Brown Sugar
  • 4 large eggs
  • 450g 70% dark chocolate (I use the brand AFRIKOA), melted
  • 50g butter, melted
  • 2 tbsp The Kate Tin Cocoa Powder, sifted
  • Fresh raspberries and edible flowers, to decorate

Instructions

  1. Preheat the oven to 180 degrees celcius or 160 degrees if you're using a fan-forced oven.
  2. Grease and line a 22cm round springform cake tin and wrap the outside in foil.
  3. Prepare a large roasting tray large enough for the cake tin to fit inside, fill halfway with water and place in the oven while it preheats.
  4. To make the crust, place the biscuits, butter and cocoa powder in a food processor and process until fine. Press into the base of the lined tin.
  5. Bake in the preheated oven for 8-10 minutes then remove and allow to cool completely.
  6. To make the cheesecake, place the cream cheese, yoghurt and soft brown sugar in the bowl of a food processor and blend until smooth.
  7. Add the eggs one at a time, blending in between each addition.
  8. Add the melted chocolate, butter and cocoa powder and blend well.
  9. Pour into the prepared baking tin and smooth the top.
  10. Place the cheesecake into the bain marie (the water should be hot by now) and bake for 35-40 minutes or until the cheesecake wobbles slightly.
  11. Turn the oven off and allow it to cool inside for 30 minutes.
  12. Then remove from the oven and allow to cool at room temperature until the water is completely cool.
  13. Remove from the bain marie, wrap in cling wrap and refrigerate for at least 3 hours (or preferably overnight).
  14. Remove the cheesecake from the fridge an hour before you want to serve it.
  15. Decorate with fresh raspberries and edible flowers to serve.
https://thekatetin.com/baked-chocolate-cheesecake/

Pineapple Coconut Macaroon Tart with Pineapple Blossoms

Pineapple Coconut Macaroon Tart with Pineapple Blossoms

by | Jan 7, 2018 | 2 comments

#SPONSORED

Pineapple Coconut Macaroon tart with Pineapple Blossoms

This Pineapple Coconut Macaroon Tart has a fragrant, tropical filling and a clever base made of coconut macaroon mix means you can line the tart without blind baking or rolling out pastry! The pineapple blossoms are easier to make than you think!

Pineapple Macaroon Tart with Pineapple Blossoms

Pineapple Tart reminds me of my summer. Of hot sunny days spent playing outside before being yelled at by my mother to come inside ‘before you get burnt to a crisp’. It wasn’t the UV rays that convinced me though – it was what was waiting on a side plate on the kitchen counter. A slice of, what in our house was dubbed, ‘Summer Pie’. The 'pie', which was more like a fridge tart really, consisted of whipped cream, condensed milk, pineapple jelly, crushed tinned pineapple all layered with coconut tea biscuits. Served ice cold, it tasted of sunshine and school holidays – bliss!

Pineapple

The moment my friends over at Natura Sugars asked me to create a recipe inspired by their beautiful Natura Sugars Golden Caster Sugar, one look at the bright yellow bag instantly reminded me of my mom’s pineapple tart (Summer Pie). So I’ve made a slightly more sophisticated, grown-up version with a clever shortcut instead of the usual pastry tart case: coconut macaroons!

Pineapple blossoms with Natura Sugars Golden Caster Sugar

The Natura Sugars Golden Caster Sugar is perfect for the pineapple coconut macaroon tart filling – not only because the fine crystals dissolve easily, but it’s crafted in tropical Mauritius (how fitting!) I’ve also used it in the coconut crust as it lends a lovely subtle caramel flavour. Serve this pineapple tart straight out the fridge, ice cold with a scoop of ice cream and you’ll have absolutely no doubt why it’s called Summer Pie!

PINEAPPLE COCONUT MACAROON TART WITH PINEAPPLE BLOSSOMS

Serves 8-10

 

COCONUT MACAROON CRUST

2 cups (160g) desiccated coconut

2 egg whites

1/4 cup (55g) Natura Sugars Golden Caster Sugar

 

PINEAPPLE FILLING

1 small pineapple, peeled

1 cup (250ml) cream (you could use coconut cream, if you like)

2 eggs

3 egg yolks

½ cup (110g) Natura Sugars Golden Caster Sugar

½ cup (125ml) pineapple juice

zest and juice of 1 lime

few drops yellow food colouring

 

MERINGUE TOPPING

1 egg white

1/4 cup (60ml) Natura Sugars Golden Caster Sugar

 

To make the pineapple coconut macaroon tart, preheat oven to 140°C (120°C fan-forced). Grease 1 large loose-bottomed 25cm tart tin. Place the coconut, egg whites and sugar in a bowl and stir to combine. Press mixture firmly into the base and sides of the tart tin. Bake for 30-35 minutes or until just golden. Thinly slice the pineapple and set aside on a lined baking sheet. Place the pineapple slices in an oven preheated to 100°C (80°C fan-forced) for 1 hour or until dried. While still warm, press the pineapple blossoms into a muffin tray for form flower shapes. Allow to cool completely. To make the filling, whisk the cream, eggs, sugar, pineapple juice and colouring together. Strain the mixture into a clean bowl and carefully pour the filling into the baked tart shell. Bake for 30–35 minutes or until just set. Allow to cool at room temperature before refrigerating until completely set. To make the topping, whisk the egg white unti soft peak stage then gradually add the sugar to form a glossy meringue. Pile on top of the set tart and toast with a blowtorch (or preheat our oven's grill to it's highest setting). Decorate the tart with the pineapple blossoms.

Watch the video below for the full instructions:

<iframe width="560" height="315" src="https://www.youtube.com/embed/kHklX-iSYB4" frameborder="0" allowfullscreen></iframe>
Turmeric Milk Tart

Turmeric Milk Tart

by | Sep 23, 2017 | 1 comment

Turmeric is not the first thing you'd imaging putting inside a milk tart - and goodness knows that this might upset a few people but this turmeric milk tart, is rather special for me. Heritage day might mean braaing for most South Africans, but for me, it’s the day I dig out my maternal grandmother and great aunt’s tattered recipe books and make something that represents MY heritage - what makes me unique. This year, it is this turmeric milk tart; a spicy twist on my Nanna’s milk tart inspired with some other flavours that make me, me.

My maternal grandmother probably turned in her grave when I added turmeric, ginger and cardamom to her recipe, but it’s a nod to my most recently discovered roots. While digging up our family history, my father discovered that my great great great grandmother was from Mumbai – while travelling for work in India, my great great great grandfather fell in love with her and they moved back to Cape Town to get married and so the Williams family begun.

With my mom's side being Afrikaans (the infamous Hildagonda Duckitt is in her lineage - the first women to write a cookbook in South Africa nogals too!) and my dad's side being a mix of Welsh, some British and a dash of Indian, this recipe is an ode to MY heritage – and it just so happens to be delicious too (and trendy - golden milk is super fashionable!).

Turmeric Milk Tart

Makes 1

 

1 x 400g roll puff pastry, thawed

Egg white, to glaze

 

Filling:

500ml milk

1 cinnamon stick

3 green cardamom pods

6 black peppercorns

100ml (60g) cake flour

25ml )16g) corn starch

pinch of salt

60ml sugar

3 egg yolks

2 tsp turmeric (use fresh turmeric, if you can find)

1 tsp freshly grated ginger

pinch of ground nutmeg

1 tsp almond extract

165ml milk

10g butter

3 egg whites

40ml sugar

 

Cinnamon/turmeric for dusting

 

To make the tart case, line a 25cm tart tin (an enamel plate works well too) with the puff pastry, trimming off the sides to fit.. Measure the edge of the pan and cut another strip to fit. (if you want to make a braid, simply cut it in 3 and plait the strips). Brush a little egg white on the strip and press it onto the edge. Brush the base of the pie crust with egg white too. Refrigerate until needed. Preheat the oven to 260 °C (240°C if fan-forced). For the filling, bring the milk to a boil with the cinnamon stick, cardamom and peppercorns. In the meantime, whisk together the flour, cornstarch, salt, sugar, egg yolks, spices, almond extract and remaining milk to make a creamy paste. Strain the hot milk over the paste, whisking continuously then return to the heat and cook until thickened. Whisk in the butter. Whisk the egg whites until stiff, gradually add the remaining sugar to form a glossy meringue then fold into the still-warm custard. Pour the mixture into the baked tart case and bake in the preheated oven for 8 minutes. Lower the temperature to 200 °C (180°C if fan-forced) and bake for another 15-20 minutes or until wobbly but just set. Dust with ground cinnamon, if desired.

TIP Try and find an old-fashioned enamel 'blik bord' to bake the milk tart in - it really makes a big difference in making sure you don't get a soggy puff pastry bottom! You can find them at flea markets and they're dirt cheap.