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Ingredients

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Milk Tart Filling

Sweet Pastry

  • Sweet pastry sheet (2 sheets) 500.0 g
  • Butter, melted 150.0 g

White Chocolate Mousse Ice Cream


Milk tart, a beloved South African classic, is reimagined in this elegant mille-feuille. Layers of crisp pastry and smooth, cinnamon-spiced custard echo the comforting flavours of the traditional dessert, while the refined presentation brings a contemporary touch. The result is a delicate balance of texture and nostalgia, celebrating a heritage favourite in a modern form.

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Preparation

  1. Milk Tart Filling

    1. Heat 700 ml milk and 100 ml cream until just below boiling. 
    2. Mix remaining 100 ml cold milk + 80 g Carte d’Or Crème Brûlée Mix powder into a smooth slurry. 
    3. Pour slurry into the hot milk while whisking. 
    4. Add sugar, vanilla essence and Robertsons Cinnamon. 
    5. Cook 2–3 min until thick and glossy. Cool completely, then pipe. 
    6. Transfer to piping bag and keep chilled.
  2. Sweet Pastry

    1. Dust ready‑rolled sweet puff pastry and brush with melted butter. (2 sheets, ± 1 000 g total) with icing sugar.
  3. Cutting & Baking

    1. Cut pastry into 30 rectangles (5 × 8 cm) (3 per portion). 
    2. Dock with a fork. 
    3. Place between baking trays (for flat layers). 
    4. Bake at 200 °C for 12–15 min, golden and crisp. 
    5. Cool fully.
  4. Step 5

    1. Place baked pastry rectangle on plate. 
    2. Pipe a thin, even layer of milk tart filling (± 45 g). 
    3. Add middle pastry layer. 
    4. Pipe second filling layer (± 45 g). 
    5. Finish with top pastry rectangle. 
    6. Dust generously with icing sugar, or torch with sugar for a brûlée effect. 
    7. Add cinnamon garnish and a quenelle of cardamon ice cream.
  5. White Chocolate Mousse Ice Cream

    1. In a pot, add 150 ml milk and bring to boiling point. Remove from heat and add cardamon and vanilla paste. Infuse flavours and leave to cool. 
    2. Once cooled, add to a mixer bowl and add remaining milk. 
    3. Add Carte d’Or White Chocolate Mousse to milk mixture. 
    4. Start on slow then increase the speed. The mousse will begin to fluff and thicken (it should have the same consistency as a meringue.) 
    5. Place into a container in the freezer for 5 hours or until frozen.
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