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Verleivallei Melktert

Verleivallei Melktert

Food & Treats

Milk tart with lavender or pelargonium flowers — lose your heart with this seductive spin on an old-time favourite.

Pastry

  • 500g all-purpose flour

  • 100g icing sugar

  • ¼ tsp salt

  • 1 tsp lavender or pelargonium flowers

  • 250g butter

  • 2 eggs

Method

  1. Combine all ingredients in food processor, pulsing until mixture forms a ball without overprocessing.

  2. Press into springform cake tin, lining sides and base.

  3. Freeze briefly to set pastry.

  4. Blind bake at 180°C for ~20 minutes with foil/baking paper and raw rice or beans until golden.

  5. Remove paper and rice/beans, pour in filling.

Filling

  • 1 litre full cream milk

  • 2 cinnamon sticks

  • 150 ml all-purpose flour

  • 50 ml corn-starch

  • 50 ml custard powder

  • 250 ml milk

  • 3 eggs

  • 125 ml white sugar

  • 50 ml butter

  • 2 tsp Bossieveld Inspiration gin

  • ½ tsp vanilla essence

Method

  1. Heat milk with cinnamon sticks; infuse and remove cinnamon.

  2. Mix flour, corn-starch, custard powder, sugar with hot milk to form smooth paste; add to hot milk with whisking.

  3. Gently bring to boil and simmer until thickened.

  4. Whisk egg yolks with hot milk mixture, then beat into thickened mixture.

  5. Stir in butter, gin, and vanilla.

  6. Whisk egg whites to soft peaks; fold into mixture.

  7. Pour into pan and bake at 180°C for 40–45 minutes until golden and centre sets.

  8. Cool completely.

  9. Remove from pan onto serving plate.

  10. Sprinkle with lavender/pelargonium sugar and cinnamon.

  11. Drizzle with ginger-gin syrup before serving.

Lavender or Pelargonium Sugar

Pick, wash, and add 1 tablespoon flowers (not stems) to 1 cup caster sugar. Store in an airtight container.

Bossieveld Inspiration Gin and Ginger Syrup

  • 1 cup light brown sugar

  • 1 cup water

  • ¼ cup Bossieveld Inspiration Gin

  • 200 ml tonic water

  • 1 large knob ginger, matchstick-cut

  • 1 cinnamon stick

Method

  1. Heat all ingredients gently while stirring to dissolve sugar.

  2. Bring to boil and simmer until thick and syrupy; strain.

  3. Pour into sanitized bottle; seal when cooled.

Cocktail variation: Pour 25 ml syrup into ice-filled glass, add gin tot, top with tonic water, garnish with peach slices.

NextKaroo Kuberkrakers