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RECIPE Old-fashioned Marmite tart with biltong slices

2019-04-07 00:00

YOU Home Cooking
by Esther Malan
Human & Rousseau
Recommended selling price: R290
240 pages

Home Cooking is a mouthwatering selection of Esther Malan’s best recipes from her popular Take Five food column in YOU and Drum magazines. The recipes range from delicious ideas for breakfast, quiches and pies, to braais, chicken, street food, and quick and healthy salads, as well as puddings and baked goodies.

Everything is tested in the YOU kitchen, which ensures the recipes are foolproof and will work again and again.

OLD-FASHIONED MARMITE TART WITH SLICED BILTONG

Marmite tart is a favourite in many homes. We give it a topping of biltong slices – a perfect savoury snack for your next party.

Serves six
Preparation time: 15 to 20 minutes
Baking time: 25 minutes

Batter
100g butter, at room temperature
125ml sugar
2 eggs
80ml milk
250ml cake flour
10ml baking powder
2.5ml salt
125ml grated cheddar cheese

Topping
30ml butter, at room temperature
10ml Marmite or Bovril

To finish
Extra grated cheddar cheese
150g moist biltong slices
15ml biltong powder
5ml coriander seeds, toasted and coarsely ground

Preheat the oven to 180°C and grease a 23cm x 29cm ovenproof dish with non-stick spray.

Method (batter)

  • Using an electric beater, beat the butter and sugar together in a mixing bowl until light and creamy. Then use the beater to mix in the eggs one at a time.
  • Pour in the milk and beat well.
  • Sift the flour, baking powder and salt over the mixture and beat until just mixed. Add the cheese and lightly mix in.
  • Pour the batter into the prepared dish and bake for 20 minutes or until just golden and a skewer inserted in the middle comes out clean.

Method (topping)

  • Mix the butter and Marmite or Bovril and spread over the tart as soon as it comes out of the oven.

Method (to finish)

  • Sprinkle the cheese on top and bake for another five minutes or until the cheese has melted. Sprinkle generously with biltong slices, biltong powder and coriander seeds.
  • Set aside to cool. Slice and serve.

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October 13 2019