Spoil your taste buds with two of Chef Zakhele Ndlozi’s delightful recipes, just in time for World Chef Day on 20 October!  

Zakhele Ndlozi, Executive Sous Chef at Sibaya Casino & Entertainment Kingdom, has whipped up two tart recipes you can prepare ahead of parties and group gatherings and enjoy with family and friends.   

“I have put my own twist on a traditional melktert recipe and also created something more unusual with a pap tart recipe, catering to suit sweet and savoury taste buds – or both,” said Ndlozi.  

“Once baked, my Chai Spiced Milk and Meringue Tart and Phyllo Pap Tart can be stored in the fridge until party time. In fact, they taste even better when they’re chilled and set.” 

Enjoy these two yummy recipes – perfect to serve your guests at a spring soiree!

Chai Spiced Milk and Meringue Tart  

Serves 12

  

Ingredients: 

Pastry crust 

1½ cups cake flour
⅓ cup icing sugar
¼ teaspoon salt
125g unsalted butter (cold cut into small pieces)
1 large egg yolk 

Milk filling 

2¼ cups (496ml) cups milk
2 Tbsp butter
2 Tbsp flour
3–4 Tbsp (23–30g) cornstarch
1 cup condensed milk
2 large eggs
2 tsp vanilla essence
1 tsp chai spice mix
½ teaspoon cinnamon 

Italian meringue  

300g caster sugar
150g water
4 egg whites
Juice of half a lemon 

Method

Pastry crust 

1. Butter or spray a 9-inch pie pan with a removable bottom, ensuring it is thoroughly coated, then set it aside. 
2. In a food processor, combine the flour, salt and sugar by pulsing a few times. Add the butter and pulse until a rough dough is formed. 
3. Add the egg yolk and pulse again until the dough just comes together. 
4. Transfer the dough to a work surface and knead briefly, only until the dough is fully incorporated – don’t overwork it.  
5. Gently press the dough into the bottom and up the sides of the prepared pie pan, starting from the centre and working outward, being careful not to press too hard.  
6. Place the pie pan in the freezer for at least 30 minutes to prevent the dough from rising.  If you’re short on time, bake the crust with pie weights or beans to keep it flat. 
7. Preheat the oven to 180°C and bake the crust for 20 to 25 minutes or until golden brown. Set aside to cool.  

Milk filling 

1. Place a saucepan over medium heat and add the butter, chai powder, nutmeg, and milk. 
2. Bring the mixture to a boil, then remove it from the heat.
3. In a separate bowl, combine the flour, corn starch, and sugar, then whisk in the eggs and vanilla until smooth. 
4. Gently whisk this mixture into the saucepan, taking care to eliminate any lumps. Return the saucepan to the stove and stir constantly until the mixture begins to bubble. 
5. Cook for about 5–6 minutes, then remove from heat and pour the mixture into the baked pastry shell. Sprinkle with cinnamon and chill until ready to serve.

Meringue 

2. Combine 300g of sugar and 150g of water in a saucepan. Simmer over medium heat, stirring until the sugar has dissolved. After this point, do not stir the syrup further. (If any sugar crystals form on the sides of the pan, use a wet pastry brush to brush them back into the syrup.) 
3. Bring the syrup to a boil until it reaches 100°C. 
4. Once this temperature is reached, maintain high heat and begin preparing the egg whites.
5. In a mixing bowl, combine 4 egg whites and lemon juice, then whisk on speed 3 until soft peaks form.
6. Continue boiling the syrup until it reaches 121°C. Carefully and slowly stream the hot syrup into the egg whites while whisking at medium speed. Increase the speed to high and whisk for about 6 minutes, or until the meringue is thick, glossy, and completely cooled.
7. Use the meringue to frost and pipe on top of the tart. For a toasted effect, lightly torch the meringue using a blow torch, then dust with cinnamon. 

(Tip: Use a sugar thermometer)

 

Phyllo Pap Tart 

Serves 24

Ingredients  

Pap: 

2 cups (500ml) water
1 cup (250ml) milk
1 cup maize meal, quick cooking
5ml salt
125g butter   

Filling: 

30ml oil
1 onion, chopped
2 garlic cloves, crushed
200g rindless streaky bacon, chopped
250g mushrooms, sliced
150g spinach, chopped
250g carrots grated.
1 can tomato baked beans
15ml sugar
5ml dried Italian herbs
Salt & freshly ground black pepper to taste
500g cheddar, grated
5 g parsley  

Base: 

8 sheets phyllo pastry 
100g melted butter 

Method 

Pap:  

1. Using a large saucepan, combine the water and milk, and heat until warm. Add the maize meal and salt, stirring until the mixture is lump-free. Cover the saucepan and let it simmer over very low heat for 5 to 7 minutes.
2. Once done, add the butter and mix until fully incorporated. Set aside

Filling:  

1. Preheat the oven to 180°C and generously grease an ovenproof dish with butter. In a frying pan, heat the oil and sauté the onion until soft. Add the garlic and cook for an additional
2. Next, add the bacon and mushrooms, frying until golden. Incorporate the carrots, followed by the baked beans, sugar, basil, and seasoning to taste. Simmer over low heat for 5 minutes.

Preparation: 

1. Begin by melting the butter in a saucepan and set it aside to cool. Take one sheet of phyllo pastry, brush it with the melted butter, then place another sheet on top and brush it as well. 
2. Cut the layered pastry into six squares and place them into a cupcake tray. Blind bake the empty phyllo pastry for 5 minutes at 180°C, then set aside to cool.
3. Next, divide the pap in half. Spoon half a tablespoonful into each muffin cup, spreading it out evenly. Top with half of the filling and half of the cheese. Repeat with another layer of pap, followed by the remaining filling and cheese.
4. Bake for 20–30 minutes, or until golden and the cheese has melted.

Also read: 10 baking hacks you never knew you needed