Leigh

Microwave fudge

Posted on by Leigh

Microwave fudge

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 10 pieces
Calories: 375kcal

Ingredients

  • 400 g sweetened condensed milk
  • 300 g semi-sweet chocolate chips
  • 100 g unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Prepare a microwave-safe dish. You can use a glass or ceramic dish that's suitable for microwave use.
  • In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter.
  • Microwave the mixture in 20-30 second intervals, stirring each time, until the chocolate and butter are completely melted and well combined. This should take about 1-2 minutes, but be careful not to overheat it.
  • Once the chocolate and butter are smooth, stir in the sweetened condensed milk, vanilla extract, and a pinch of salt. Mix until everything is well combined.
  • Microwave the mixture for an additional 1-2 minutes, stopping to stir every 30 seconds. The fudge should become thick and glossy.
  • Pour the fudge mixture into the prepared dish, spreading it out evenly.
  • If you'd like, you can sprinkle chopped nuts, sea salt flakes, or sprinkles on top of the fudge for added flavor and decoration.
  • Let the fudge cool at room temperature for about 2 hours or until it's firm.
  • Once the fudge has set, cut it into small squares or rectangles.
  • Store the microwave fudge in an airtight container at room temperature or in the refrigerator for longer shelf life.
    Enjoy your delicious homemade microwave fudge!
Nutrition Facts
Microwave fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
375
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
37
mg
12
%
Sodium
 
114
mg
5
%
Potassium
 
322
mg
9
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
33
g
37
%
Protein
 
5
g
10
%
Vitamin A
 
372
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
135
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Double chocolate banana bread

Posted on by Leigh

Double chocolate banana bread

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 50 minutes
Cool: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories: 210kcal

Ingredients

  • 3 ripe bananas
  • 3 large eggs
  • 80 g almond butter
  • 60 g coconut flour
  • 40 g cocoa powder (unsweetened)
  • 60 g honey or maple syrup (adjust to taste)
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 100 g dark chocolate chips (at least 70% cocoa)

Instructions

  • Preheat your oven to 180°C (350°F) and grease a loaf pan or line it with parchment paper.
  • In a mixing bowl, mash the ripe bananas until they are smooth.
  • Add the eggs, almond butter, honey or maple syrup, and vanilla extract to the mashed bananas. Mix everything together until well combined.
  • In a separate bowl, combine the coconut flour, cocoa powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter.
  • Stir in the dark chocolate chips into the batter.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid overbaking).
  • Once done, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes.
  • After 10 minutes, transfer the bread to a wire rack to cool completely.
  • Once the Double Chocolate Banana Bread has cooled, slice and enjoy!
    This recipe yields a delicious and moist paleo-friendly Double Chocolate Banana Bread with rich chocolate flavor and natural sweetness from ripe bananas. Adjust the sweetness level to your liking by adding more or less honey or maple syrup. Enjoy!
Nutrition Facts
Double chocolate banana bread
Serving Size
 
1 Serving
Amount per Serving
Calories
210
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
56
mg
19
%
Sodium
 
217
mg
9
%
Potassium
 
335
mg
10
%
Carbohydrates
 
26
g
9
%
Fiber
 
6
g
25
%
Sugar
 
14
g
16
%
Protein
 
6
g
12
%
Vitamin A
 
105
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
74
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate chip muffins

Posted on by Leigh

Chocolate chip muffins

Print Pin Rate
Course: Dessert, Snack
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 10 muffins
Calories: 317kcal

Ingredients

  • 250 g all-purpose flour
  • 100 g granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 120 g unsalted butter melted and cooled
  • 2 eggs large
  • 200 ml milk
  • 1 tsp vanilla extract
  • 150 g chocolate chips (semi-sweet or milk chocolate)

Instructions

  • Preheat your oven to 200°C (180°C for a fan oven). Line a muffin tin with paper liners or grease the cups with a bit of butter or oil.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Gently fold in the chocolate chips.
  • Using a spoon or an ice cream scoop, divide the batter evenly among the muffin cups, filling each about two-thirds full.
  • Bake in the preheated oven for about 20 minutes or until a toothpick or cake tester inserted into the center of a muffin comes out clean or with a few moist crumbs (not wet batter).
  • Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  • Once they are completely cool, you can enjoy your homemade chocolate chip muffins!
    Feel free to adjust the amount of chocolate chips or add nuts if you prefer. Enjoy your delicious chocolate chip muffins!
Nutrition Facts
Chocolate chip muffins
Amount per Serving
Calories
317
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
61
mg
20
%
Sodium
 
223
mg
10
%
Potassium
 
117
mg
3
%
Carbohydrates
 
40
g
13
%
Fiber
 
1
g
4
%
Sugar
 
20
g
22
%
Protein
 
4
g
8
%
Vitamin A
 
381
IU
8
%
Calcium
 
96
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate fudge cake

Posted on by Leigh

Chocolate fudge cake

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling: 10 minutes
Total Time: 50 minutes
Servings: 8 slices
Calories: 977kcal

Ingredients

Cake

  • 200 g all-purpose flour
  • 200 g granulated sugar
  • 200 g unsalted butter
  • 200 g dark chocolate (at least 70% cocoa)
  • 4 eggs large
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt

Chocolate Fudge Frosting

  • 200 g dark chocolate (at least 70% cocoa)
  • 200 g unsalted butter
  • 200 g icing sugar (powdered sugar)
  • 2-3 tbsp milk (as needed)

Instructions

  • Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper.
  • In a heatproof bowl, melt the 200g of dark chocolate and unsalted butter together. You can do this by placing the bowl over a pot of simmering water (double boiler) or by microwaving in short bursts, stirring between each burst until fully melted. Let it cool slightly.
  • In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined.
  • Gradually add the melted chocolate and butter mixture to the egg mixture, stirring continuously until smooth.
  • In another bowl, sift together the all-purpose flour, baking powder, and salt.
  • Gently fold the dry ingredients into the chocolate mixture until just combined. Be careful not to overmix.
  • Divide the batter equally between the two prepared cake pans.
  • Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
  • While the cakes are cooling, prepare the chocolate fudge frosting. In a heatproof bowl, melt the remaining 200g of dark chocolate and unsalted butter together using the same method as before. Let it cool slightly.
  • Gradually sift in the icing sugar into the chocolate and butter mixture, stirring until well combined. If the frosting is too thick, you can add a few tablespoons of milk to reach your desired consistency.
  • Once the cakes are completely cool, spread a layer of the chocolate fudge frosting on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake.
  • You can decorate the cake with additional chocolate shavings, sprinkles, or other toppings of your choice.
  • Slice and enjoy your delicious chocolate fudge cake!
    This recipe should yield a moist and decadent chocolate fudge cake that's perfect for any occasion.
Nutrition Facts
Chocolate fudge cake
Amount per Serving
Calories
977
% Daily Value*
Fat
 
64
g
98
%
Saturated Fat
 
39
g
244
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
18
g
Cholesterol
 
191
mg
64
%
Sodium
 
251
mg
11
%
Potassium
 
434
mg
12
%
Carbohydrates
 
92
g
31
%
Fiber
 
6
g
25
%
Sugar
 
62
g
69
%
Protein
 
10
g
20
%
Vitamin A
 
1394
IU
28
%
Calcium
 
100
mg
10
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Blueberry pancakes

Posted on by Leigh

Blueberry pancakes

Print Pin Rate
Course: Breakfast, Snack
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 pancakes
Calories: 85kcal

Ingredients

  • 200 g all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 300 ml buttermilk
  • 1 egg large
  • 2 tbsp butter melted
  • 150 g fresh blueberries
  • butter or oil for cooking

Instructions

  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
  • In a separate bowl, whisk together the buttermilk, egg, and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps in the batter.
  • Gently fold in the fresh blueberries.
  • Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to grease the surface.
  • Pour 1/4 cup (60ml) of the pancake batter onto the skillet for each pancake. You can cook multiple pancakes at once if your skillet allows.
  • Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface.
  • Flip the pancakes and cook for another 1-2 minutes, or until they are golden brown and cooked through.
  • Transfer the pancakes to a plate and keep warm while you cook the remaining batter.
  • Serve the blueberry pancakes with your choice of toppings, such as maple syrup, more fresh blueberries, or a dollop of whipped cream.
    Enjoy your delicious blueberry pancakes!
Nutrition Facts
Blueberry pancakes
Amount per Serving
Calories
85
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
16
mg
5
%
Sodium
 
198
mg
9
%
Potassium
 
51
mg
1
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
Vitamin A
 
96
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
56
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

White chocolate lemon cake

Posted on by Leigh

White chocolate lemon cake

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 30 minutes
Refrigerate: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8 people
Calories: 827kcal

Ingredients

Cake

  • 200 g unsalted butter softened
  • 200 g white chocolate chopped
  • 200 g granulated sugar
  • 4 eggs large
  • zest of 2 lemons
  • 200 g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 100 ml milk

Lemon Curd Filling

  • juice of 2 lemons
  • zest of 1 lemon
  • 100 g granulated sugar
  • 2 eggs large
  • 50 g unsalted butter cubed

White Chocolate Ganache

  • 200 g white chocolate chopped
  • 100 ml heavy cream

Instructions

  • Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
  • In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each, until smooth. Set it aside to cool.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest.
  • Sift the flour, baking powder, and salt into the wet mixture and fold it in gently.
  • Stir in the melted white chocolate and milk until you have a smooth cake batter.
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • While the cakes are baking, prepare the lemon curd filling. In a saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and eggs. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and whisk in the cubed butter until smooth. Let it cool.
  • When the cakes are done, remove them from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  • Once the cakes and lemon curd are completely cool, prepare the white chocolate ganache. In a small saucepan, heat the heavy cream over low heat until it begins to simmer. Remove from heat and add the chopped white chocolate. Let it sit for a minute, then stir until smooth and glossy.
  • To assemble the cake, place one of the cake layers on a serving plate. Spread a layer of lemon curd over the top.
  • Place the second cake layer on top and pour the white chocolate ganache over the cake, allowing it to drip down the sides.
  • Decorate as desired, perhaps with some lemon zest or white chocolate shavings.
  • Chill the cake in the refrigerator for about 30 minutes to set the ganache before serving.
    Enjoy your delicious white chocolate lemon cake!
Nutrition Facts
White chocolate lemon cake
Amount per Serving
Calories
827
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
30
g
188
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
216
mg
72
%
Sodium
 
333
mg
14
%
Potassium
 
255
mg
7
%
Carbohydrates
 
87
g
29
%
Fiber
 
1
g
4
%
Sugar
 
68
g
76
%
Protein
 
11
g
22
%
Vitamin A
 
1180
IU
24
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
199
mg
20
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Croissant

Posted on by Leigh

Croissant

Print Pin Rate
Course: Breakfast, Dessert, Snack
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 676kcal

Ingredients

Dough

  • 250 g all-purpose flour
  • 50 g granulated sugar
  • 7 g active dry yeast (1 packet)
  • 120 ml warm milk
  • 120 ml warm water
  • 1 tsp salt
  • 200 g unsalted butter cold

Egg Wash

  • 1 egg
  • 15 ml milk

Instructions

  • In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm milk. Let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine:

  • The remaining sugar
  • Flour
  • Salt
  • Warm water
  • The yeast mixture
  • Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic. Form it into a ball.
  • Wrap the dough in plastic wrap and refrigerate it for at least 1 hour or overnight.
  • Take the cold butter and place it between two sheets of plastic wrap. Using a rolling pin, gently flatten and shape it into a rectangle, about 0.6cm thick.
  • Roll out the chilled dough into a larger rectangle, then place the butter layer in the center. Fold the dough over the butter layer, sealing the edges.
    Now you can continue with the remaining steps of rolling, folding, and shaping the croissants, as described in the previous recipe. When you're ready to bake, preheat your oven to 200°C (392°F) and bake the croissants for about 20 minutes, or until they are golden brown and puffy. Enjoy your homemade croissants!
Nutrition Facts
Croissant
Amount per Serving
Calories
676
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
153
mg
51
%
Sodium
 
628
mg
27
%
Potassium
 
163
mg
5
%
Carbohydrates
 
63
g
21
%
Fiber
 
2
g
8
%
Sugar
 
14
g
16
%
Protein
 
10
g
20
%
Vitamin A
 
1365
IU
27
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
72
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate filled croissant

Posted on by Leigh

Chocolate filled croissant

Print Pin Rate
Course: Dessert, Snack
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 1044kcal

Ingredients

Croissant Dough

  • 250 g all-purpose flour
  • 1 tsp salt
  • 25 g granulated sugar
  • 7 g instant yeast
  • 150 ml warm milk
  • 25 g unsalted butter melted
  • 200 g cold unsalted butter (for laminating)

Chocolate Filling

  • 100 g dark chocolate (semi-sweet or bittersweet), chopped
  • 50 g milk chocolate chopped
  • 30 g unsalted butter

Assembly

  • 1 egg beaten (for egg wash)
  • 30 g powdered sugar (for dusting)
  • 30 g chopped nuts (optional, for garnish)

Instructions

For the Croissant Dough:

  • In a mixing bowl, combine the flour, salt, and sugar.
  • In a separate small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until it becomes frothy.
  • Pour the yeast mixture and melted butter into the dry ingredients. Mix until a dough forms.
  • Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Shape it into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.

For the Chocolate Filling:

  • In a microwave-safe bowl, combine the dark chocolate, milk chocolate, and butter. Microwave in 20-second intervals, stirring in between, until the chocolate and butter are completely melted and smooth. Alternatively, you can melt them in a heatproof bowl over a pot of simmering water (double boiler).
  • Let the chocolate mixture cool to room temperature.

Assembly:

  • Take the chilled dough out of the refrigerator and roll it into a rectangle on a floured surface. It should be about 1/4-inch thick.
  • Cut the dough into triangles. Each triangle should be wide enough to accommodate a piece of chocolate.
  • Place a piece of chocolate filling at the base of each triangle and roll it up, tucking in the sides to seal the chocolate inside.
  • Place the filled croissants on a baking sheet lined with parchment paper, leaving enough space between them.
  • Brush the croissants with beaten egg for a shiny finish.
  • Preheat your oven to 200°C (390°F).
  • Bake the croissants in the preheated oven for 20 minutes or until they are golden brown and puffed up.
  • Remove the croissants from the oven and let them cool slightly on a wire rack.
  • Dust the warm croissants with powdered sugar and sprinkle with chopped nuts if desired.
    Enjoy your delicious homemade chocolate-filled croissants!
Nutrition Facts
Chocolate filled croissant
Amount per Serving
Calories
1044
% Daily Value*
Fat
 
75
g
115
%
Saturated Fat
 
43
g
269
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
19
g
Cholesterol
 
183
mg
61
%
Sodium
 
637
mg
28
%
Potassium
 
421
mg
12
%
Carbohydrates
 
84
g
28
%
Fiber
 
6
g
25
%
Sugar
 
28
g
31
%
Protein
 
14
g
28
%
Vitamin A
 
1726
IU
35
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
108
mg
11
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Crêpe

Posted on by Leigh

Crêpe

Print Pin Rate
Course: Breakfast, Snack
Prep Time: 10 minutes
Cook Time: 15 minutes
Rest: 30 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 287kcal

Ingredients

  • 250 g all-purpose flour
  • 2 eggs milk
  • 500 ml milk
  • 50 g unsalted butter melted
  • 1/4 tsp salt
  • 1/2 tsp sugar (optional)
  • 1 tsp vanilla extract
  • butter or oil for cooking

Instructions

  • In a large mixing bowl, whisk together the flour and salt. If you want sweet crêpes, add the sugar to the dry ingredients. You can also add vanilla extract for flavor.
  • In another bowl, beat the eggs and then add them to the dry ingredients. Mix until you have a thick paste.
  • Gradually pour in the milk while continuously whisking. Make sure to whisk well to avoid lumps.
  • Add the melted butter to the batter and mix until it's well combined.
  • Let the batter rest for at least 30 minutes. This allows the flour to fully absorb the liquid and will result in smoother crêpes.
  • Heat a non-stick frying pan or crêpe pan over medium heat. You can lightly grease the pan with a small amount of butter or oil if it's not truly non-stick.
  • Pour a ladleful (about 1/4 cup or 60 ml) of the batter into the center of the hot pan.
  • Immediately lift the pan off the heat and tilt it in a circular motion to spread the batter evenly across the bottom of the pan.
  • Cook for about 1-2 minutes or until the edges start to lift and the crêpe turns golden brown on the bottom.
  • Carefully flip the crêpe using a spatula and cook the other side for another 1-2 minutes, or until it's also golden brown.
  • Remove the crêpe from the pan and place it on a plate.
  • Continue the process with the remaining batter, stacking the crêpes on top of each other.
  • Serve your crêpes with your favorite toppings such as Nutella, jam, fresh berries, whipped cream, or a sprinkle of powdered sugar.
    This recipe should yield about 10-12 crêpes, depending on the size of your pan and how thin you make them. Adjust the filling and toppings according to your preference. Bon appétit!
Nutrition Facts
Crêpe
Amount per Serving
Calories
287
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
83
mg
28
%
Sodium
 
154
mg
7
%
Potassium
 
197
mg
6
%
Carbohydrates
 
36
g
12
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
9
g
18
%
Vitamin A
 
427
IU
9
%
Calcium
 
122
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Melktert (Milk tart)

Posted on by Leigh

Melktert (Milk tart)

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Cook Time: 30 minutes
Refrigerate: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8 slices
Calories: 449kcal

Ingredients

Pastry Crust

  • 250 g all-purpose flour
  • 125 g unsalted butter cold and cubed
  • 50 g granulated sugar
  • 1 egg
  • a pinch of salt

Filling

  • 3 cups milk (750 ml)
  • 3 eggs large
  • 125 g granulated sugar
  • 50 g cornstarch
  • 50 g all-purpose flour
  • 1 cinnamon stick
  • 1 tsp vanilla extract
  • a pinch of salt
  • ground cinnamon for dusting (optional)

Instructions

Pastry Crust

  • In a large mixing bowl, combine the flour and a pinch of salt.
  • Add the cold, cubed butter to the flour and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
  • Add the sugar and mix it into the flour mixture.
  • Beat the egg and add it to the mixture. Mix until a dough forms. If the dough is too dry, you can add a little cold water, a tablespoon at a time, until it comes together.
  • Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Filling

  • Preheat your oven to 180°C (350°F).
  • In a saucepan, heat the milk and cinnamon stick over medium heat until it's hot but not boiling. Remove the cinnamon stick and discard it.
  • In a separate bowl, whisk together the eggs, sugar, cornstarch, and flour until smooth.
  • Gradually pour the hot milk into the egg mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and comes to a gentle boil. This should take about 5-7 minutes.
  • Remove the mixture from the heat and stir in the vanilla extract.

Assemble

  • Roll out the chilled pastry dough on a floured surface to fit a tart tin (about 23 cm or 9 inches in diameter). Line the tart tin with the pastry, trimming any excess.
  • Pour the prepared filling into the pastry crust.
  • Bake in the preheated oven for 25 minutes, or until the filling is set and the pastry is golden brown.
  • Allow the milk tart to cool to room temperature before refrigerating for a few hours or overnight.
  • Before serving, dust the top of the tart with ground cinnamon if desired.
    Enjoy your delicious South African Milk Tart!
Nutrition Facts
Melktert (Milk tart)
Amount per Serving
Calories
449
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
127
mg
42
%
Sodium
 
71
mg
3
%
Potassium
 
223
mg
6
%
Carbohydrates
 
61
g
20
%
Fiber
 
1
g
4
%
Sugar
 
27
g
30
%
Protein
 
10
g
20
%
Vitamin A
 
667
IU
13
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
145
mg
15
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.