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Rama Milk Tart


RAMA Milk Tart

Recipe: Anél Potgieter

Serves: 8
Preparation: 15 minutes
Cooking:  40 minutes
1 roll (400 g) puff pastry
125 g ice cold RAMA Original, grated
For brushing: 1 egg, separated and egg yolk whisked

cinnamon sugar, for sprinkling
2 cups milk
1 stick cinnamon 
¼ t salt

¼ cup sugar
2 t RAMA Original
2 eggs, separated
1 Tbsp corn starch
1 Tbsp cake flour
¼ t almond essence
1 t vanilla essence



Fold the dough open. Spread the grated RAMA over the dough. Fold in half from the bottom then fold from the top. Fold the left side towards the middle then fold the right half towards the middle. Push the dough down lightly with the rolling pin and roll out. Fold up, cover with cling wrap and put in fridge for 30 minutes. 
Place one cup of the milk, the cinnamon, salt and half of the sugar and RAMA in a thick bottom saucepan and bring to the boil. 
Mix the remaining sugar, corn starch, flour, the egg yolks and vanilla essence with the remaining cup of milk and whisk until there are no lumps. 
Remove the milk from the heat and discard the cinnamon sticks. With a hand whisk beat the flour mixture quickly into the warm milk mixture until blended. Return to the heat and simmer for 5 minutes, stirring regularly. Take the saucepan off the heat and cool for 10 minutes. Beat the egg whites until stiff and fold into the mixture.

Preheat the oven to 200 °C.
Roll out the pastry larger than your tart (pie) pan or dish. Line the tart (pie) tin or dish with the pastry to cover the bottom and sides. Cut the edge even, with a bit of extra overlapping the edge of the  pie dish – the dough might shrink a little during baking.
Brush the bottom of the dough with egg white and pour in the filling. Brush the edges of the dough with egg yolk. Bake for 35—40 minutes until golden brown on top. Sprinkle with a little cinnamon sugar on top and serve.

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