Deconstructed Milk tart

Since my previous post, we finally had some rainfall in the country (Praise God) and today is wonderfully overcast- perfect pancake weather!

#grateful     clouds bringing much needed rain

My favourite pancake filling of all time has to be caramel and banana with roasted almonds... (oooh yes please, with some crème fraîche). But a second best worth making (when the caramel is "klaar"- finished) must definitely be a vanilla custard or a milk tart filling.

Milk tart is somewhat similar to  a custard tart, but with one essential extra ingredient, namely cinnamon. Milk tart is a South African favourite.

A dear friend of mine (who also happens to be a great preacher... her musings to be posted soon) gave me this amazingly quick recipe which I "tweaked" into a milk tart version. The origins of the recipe can be traced back to another dear lady whose husband is also a pastor. And who now resides and are involved in a church in the beautiful Cape, South Africa. Thanks Joanne Grenfell. :-)

Jup, one thing a pastors wife need to be able to do is cook ;-)

Just kidding, but quick, easy and cheap is always helpful.

This is my deconstructed milk tart version but the filling is equally num num on pancakes:

Deconstructed MILK TART

Ingredients:
1 x roll puff pastry
1 x packet vanilla instant pudding
250 ml cream
200 ml milk
  *optional- icing sugar mix (icing sugar, boiling water and lemon juice)

1. Roll out store-bought puff pastry in a non-stick pan. Cut into squares and bake in the oven at 180 degree Celsius until baked and puffed. While waiting for the puff pastry...
2. Mix instant pudding powder with the cream and milk and allow to set in fridge. 
3. *Mix together icing sugar and a few drops of lemon juice and a few drops boiling water. The mixture must not be too runny but should smear easily. Set aside.
4. As soon as you take the puff pastry out of the oven, loosen the squares from each other and separate each square into two bits. Leave to cool completely.
5. *Smear each square with a little bit of the icing mixture
6. Place the filling into a piping back and pipe onto the square. (It works best if you do this part just before serving).
7. Dust cinnamon over the top.

For a pancake filling, you need only mix the instant pudding powder with the cream and milk and allow to set in fridge. Dust each rolled pancake with cinnamon once filled. Serve immediately.

Once puff pastry has been cut into squares and place in oven, mix your filling by combining the cream and milk with vanilla instant pudding powder. When the puff pastry is done, separate each square- a fork does the job easily. Make your icing sugar mixture.

Once the pastry squares have cooled down, smear with icing sugar. Place the vanilla instant pudding filling into a piping bag and pipe onto the squares. Dust with cinnamon. (The cinnamon makes ALL the difference. test it.)