This Lemon milk tart meringue pie with lemon curd drizzle is the perfect combination of two desserts and a fab twist on a local South African dessert!

SERVES 8 / PREP TIME 30 minutes + refrigeration

INGREDIENTS 
For the biscuit base
300 g lemon-flavoured Tennis biscuits
150 g butter, melted
For the milk tart filling
375 g tin condensed milk
700 g full cream milk
2 tsp vanilla essence
2 eggs, separated
70 g cornflour
70 ml water
Pinch of salt
To serve
125 ml store-bought lemon curd
Store-bought meringue kisses

METHOD
For the biscuit base
1. Break biscuits into a food processor and blend to fine crumbs. Mix in the butter until well combined.
2. Press biscuit base into the base and up the sides of a 24cm springform cake tin and refrigerate for 30 minutes.
For the milk tart filling
1. Place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to a boil while whisking constantly.
2. Remove from the heat and let cool for two minutes.
3. In a small mixing bowl, mix together the cornflour, water, egg yolks and salt until smooth. 
4. Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly. 
5. Return the pot to low heat and whisk until the mixture has thickened.
6. Remove from heat and allow to cool for 10 minutes.
7. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form. 
8. Gently fold egg whites into the hot custard. Pour the filling over the chilled biscuit base. Allow to cool completely before refrigerating for at least 2 hours. 
To serve Remove the milk tart from the cake tin. Spread lemon curd and decorate with meringue kisses

Pro tip: If your filling looks a little lumpy, pass it through a sieve before folding in the egg whites.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

Our delicious mojito cheesecake is super easy to make, full of flavour and tastes just like a mojito itself! What more could you want on a Friday evening?

The post Lemon milk tart meringue pie appeared first on MyKitchen.

Dazzle your guests by turning their all-time favourite desserts into amazingly moreish ice cream flavours. Start with this melktert ice cream recipe!

SERVES 6 // COOK TIME 10 min // FREEZING TIME 4 hr

INGREDIENTS
⅓ cup butter
2 tsp cinnamon
¼ cup honey
¼ cup lemon juice
¼ cup double-thick cream
200 g packet Tennis biscuits
1.8 L vanilla ice cream

METHOD
1. Melt the butter in a pot over medium heat. Mix in the cinnamon, honey and lemon juice.
2. While stirring constantly, pour the cream into the hot honey mixture and slowly bring to the boil. Boil, stirring, for 1 minute.
3. Remove from the heat and allow to cool completely. Crumble the Tennis biscuits into the sauce, reserving some for serving. Mix to combine.
4. Scoop ice cream into a large bowl and let it soften Mix in the Tennis biscuit mixture.
5. Spoon into a freezer-proof container and smooth the surface. Cover and freeze for 4 hours or until set.

Think ahead: Sprinkle a little extra cinnamon on top of each bowl of ice cream for an authentic melktert look.

Try our twist on the classic South African dessert, malva pudding with this chocolate malva pudding with apricot ganache. It’s so good!

The post Melktert ice cream appeared first on MyKitchen.

Ditch the store-bought bread with this evening’s meal and try our scrummy sweetcorn loaf with a biltong spread recipe instead!

SERVES 6 // COOK TIME 45 min

INGREDIENTS
For the sweetcorn loaf
1 tin whole kernel corn, drained
3 cups flour
1 tsp salt
2 eggs
1 tsp baking powder
½ tsp bicarbonate of soda
¼ cup vegetable oil
1 cup grated Cheddar
For the biltong cream cheese
230 g tub cream cheese, at room temperature
50 g finely chopped biltong

METHOD
For the sweetcorn loaf
1. Preheat oven to 180°C. Line a loaf tin with baking paper
2. Place half the corn in a food processor and blend until smooth. Transfer to a large bowl and stir in the remaining corn.
3. Mix in the remaining ingredients until combined.
4. Spoon batter into the prepared tin and bake for 45 minutes until golden.
For the biltong cream cheese
1. Mix together the ingredients and serve with the loaf.

Quick tip: Convert this loaf into lunch-box muffins by spooning the mixture into a greased muffin tray and baking for about 20 minutes.

Recipes & Styling: Marizka Du Toit
Photography: Jurie Senekal

Mixing local flavours is what we do best here at MK, and we’re going to show you how – starting with these biltong and roast pepper calzones.

The post Sweetcorn loaf with biltong spread appeared first on MyKitchen.