My ‘ouma’ South African grandmother’s legendary milk tart. It is lip-smacking. The recipe is a real winner. It is a traditional South African tart that is very easy to prepare.
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This is a decadent creamy, zesty dessert best served with thin crispy wafer biscuits. Adding fruit gives this dish another dimension and you can even add a biscuit base to turn it into a tart. Want a show stopper? Add an Italian meringue top to the tart and serve in slices with Chantilly cream.
Ingredients
- 340 g Distilled Water
- 170 g Lye (sodium hydroxide)
- 1050 g Olive Oil
- 170 g Coconut oil
- 28.3 g Castor oil
- 15 Drops Essential oil (optional)
Directions
- Pour the lye into the water, mix and set aside until clear and around 43 degrees Celcius.
- Heat your oils together.
- When both mixtures are around 43 Celcius mix the lye into the warm oils.
- Blend with stick blender until light trace.
- Add your essential oil if you are using them and blend.
- Pour into moulds and leave overnight to set.
- Remove from moulds and cut into bars.
- Use this soap to make liquid Castile soap.
Beard Oil by Hesketh Emporium
Taken from mypizzacorner.com