Ginger milk tart with salted caramel macadamia nut brittle – Food & Home Magazine
South African favourites all in one bite? Say no more! These ginger milk tarts with salted caramel macadamia nut brittle are the stuff of sweet dreams!
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Cooking tools:
- Mixing bowl
- Sifter
- Chef's knife
- Measuring cup
- Plastic wrap
- Refrigerator
- Oven
- Tart pan
- Parchment paper
- Pie weights
- Fork
- Rolling pin
- Saucepan
- Stove
- Whisk
- Spoon
- Skillet
- Baking sheet
Ingredients
- PASTRY
- 500g (3¼ cups) cake flour, sifted
- 100g icing sugar, sifted
- 250g cold butter, cut into cubes
- 2 large eggs, beaten
- 15 30ml (1 – 2 tbsp) milk
- CUSTARD
- 2 large eggs
- 45ml (3 tbsp) cornflour
- 625ml (2½ cups) milk
- 10g (1 tbsp) butter
- 250g tin of condensed milk
- 5ml (1 tsp) vanilla extract
- 10ml (2 tsp) ground ginger
- 5ml (1 tsp) ground cinnamon
- CARAMEL
- 300g (1¼ cups) castor sugar
- 125ml (½ cup) water
- 100g whole salted macadamia nuts
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