Ingredients
Speculaas Milk Tart
Pastry
- 250 gram plain flour, Extra for Dusting
- 50 grams icing sugar
- 125 grams unsalted butter, Cold
- 1 egg, Large
- 1 tablespoon Light Milk
- 2 tbsp Speculaas Spice
Filling
- 600 gram Light Milk
- 1 tablespoons vanilla expract or paste
- 20 grams unsalted butter
- 2 eggs, large
- 2 tbsp cornflour
- 1/2 tbsp plain flour
- 75 grams caster sugar, Golden if you have
- 1 tsp Speculass Spice
Optional Camamel
- 130 grams caster sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180°C and grease a tart tin (Ø 22 cm).
- Place butter and sugar in bowl then cream 10sec/speed 5.
- Add Flour, egg, milk, Speculaas Spice mix, and salt, and mix 10 secs/speed 4. Remove mixture from the bowl and loosely make it into a ball, cover with glad wrap, and chill in the fridge for 20 mins. Do not overwork the pastry as it will become elastic and chewy.
- Oil a loose-bottomed tart tin (22 to 24 cm). On a lightly floured workspace, using a rolling pin roll out dough to 1/2cm tick. Loosely roll the pastry around a rolling pin, then roll it out over tart tin, pushing it into the sides. Trim off excess pastry and patch any holes. using a fork prick the bottom of the base all over then place in the freezer for 20 minutes.
- Place baking paper over the tart tin and fill with rice, beans or ceramic baking balls bake for 10 minutes.
- Remove from the oven and lift out the baking paper and weights. Place in oven again for 10 minutes, or until almost biscuit-like, then remove.
- Whilst the pastry is blind baking, place all filling ingredients into a bowl except the speculaas spice mix to mixing bow and mix 10 sec/speed 5. Cook 15 min/90°C/speed 4.
- Pour into baked crust and leave to cool slightly then sprinkle generously with Speculaas Spice Mix.
- Bake for 20 mins and then transfer to a wire rack to cool.
- Melt the sugar in a non-stick fry pan with a splash of water over medium heat until lightly golden. DO NOT STIR. Then pour over the baked tart. Cool fully to room temp then tap and crack the caramel.
Pastry
Filling
Optional Caramel Topping
Tip
Speculass Spice mix you can make as well. Mix in bowl.
5 Tbsp cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp ground aniseed
1/2 tsp white pepper
1/2 tsp ground coriander seed
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground mace
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is a Jamie Oliver recipe I converted for the Thermomix and put my own spin on it using Speculaas spice mix rather than cinnamon. This is a South African Desert or afternoon tea cake, known as a milk tart or "melktert". The dessert originated among settlers at the Dutch Cape Colony in the 17th century and is believed to have developed from the Dutch mattentaart[/i], a cheesecake-like dessert. Which I think makes it fitting to use Speculaas spice rather than just Cinnamon, as Speculaas is a Dutch Spice mix.
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