That’s what the 1987 Huisgenoot Winning Recipes cook book called this recipe, and yes, it is. I’ve been searching for a perfect milktart recipe for so so long, have tried and been disappointed by so many. A perfect milktart (and I’ve checked with my Afrikaans friends, so it’s not just my waspy thoughts on the matter), should be just set; so that cutting a neat slice with sides that remain primly vertical is almost impossible. This one equals the best I’ve ever had (which happened to be, very rightly, at the tea-shop at the Voortrekker Monument). Thank-you Mrs Elbe Esterhuizen of Johannesburg for this wobblesome glory. The pastry here is very good; tender and puffy as it should be (quite unlike a ‘normal’ sweet shortcrust), but I think you could even skip the pastry and just make the silken filling, which is blissful eaten like a pudding from little ramekins.
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