Recipe: Milk tart with a Vicky Crease twist, made with Castle Milk Stout, poached pear slivers and a salted caramel shard

Using another South African classic, Castle Milk Stout as one of the ingredients, Crease calls her creation a ‘Stoutlicious Milk Tart’.

“Last year I created a Beeramisu dessert, using Castle Milk Stout in this traditional Italian dessert, and it was a great success. So I had to really think out of the box to try and beat that, and it came to me that Milk Tart is such a South African favourite, that it was possibly something I could put a new spin on,” Crease said.

“Who can resist fresh cream, infused with Castle Milk Stout, to create a dessert which is cool for the summer months and also not too heavy as an after-dinner treat.” The caramel shard adds a hint of sweet and salty into the mix – right on trend according to Crease.

For those who would like to try it at home, here’s the recipe:

Serves:  4

Preparation: 1 hour, 10 minutes

Ingredients

For the base:

• 2 tablespoons (30g butter)
• 2 tablespoons sugar
• 1 egg yolk
• ½ cup flour
• 1 teaspoon baking powder

For the filling:

• ½ cup full cream milk
• ½ tablespoon butter
• 1 egg separated
• Cold water
• 2 tablespoons corn flour
• ½ teaspoon vanilla extract
• 2 tablespoons sugar
• Cinnamon

For the poached pears:

• 1 vanilla pod
• 225g brown sugar
• 1 cinnamon powder
• 2 pears peeled, cut into slivers
• 1 can Castle Milk Stout

For the caramel shard:

• ½ cup castor sugar
• Baking sheet

Method

For the base:

1. Cream the butter and sugar
2. Add egg yolk and beat well
3. Add flour and baking powder and mix to form a soft dough
4. Press into 5cm muffin pans and prick well
5. Bake at 180 degrees until golden brown

For the filling:

1. Heat the milk and butter in a saucepan on the stove
2. Place the egg yolk in a ¼ cup measure and fill with cold water, combine with the corn flour and stir till mixed
3. Add to the mixed mixture
4. Simmer until thick
5. Stir in the vanilla
6. Beat the egg white to make a meringue with the sugar
7. Fold into the thickened egg mixture
8. Pour into the pastry cases and dust with cinnamon sugar

For the poached pears:

1. Halve the vanilla pod lengthwise, scrape out the black seeds and put in a large saucepan with the Castle Milk Stout, sugar, cinnamon. Cut each piece of pod into three long thin strips, add to the pan, the lower in the pear slivers
2. Poach the pears covered, for 20-30 minutes, making sure they are covered in the wine, the cooking time will very much depend on the ripeness of your pears
3. You can make these up 2 days ahead and chill
4. Remove the pears from the pan, let chill and top each milk tart with a pear sliver, sprinkle with cinnamon and vanilla pod

For the caramel shard:

1. In a saucepan melt the sugar over low heat until dissolved
2. Swirl onto baking sheet, break into shards and top each milk tart with a shard

Lekker eet!