Cookie Monster Chôm Chôm - melktert
Rambutan is derived from the Malay word rambut meaning hair. In Vietnam it is called chôm chôm (messy hair) but it originates from Kalimantan in Borneo.
This exotic fruit has a reddish brown, leathery skin with spines but it’s soft, white, translucent flesh is so delicate, fragrant and succulent. It is classed as a super fruit due to its antioxidant and anti cancer properties.
Mattentaart originates from the Dutch Cape Colony Kaapkolonie in the Cape of Good Hope in Southern Africa. Cinnamon was introduced by Javanese slaves and is sprinkled over the surface.
I first made this ‘tert’ for my Motswanan friend Michael aka Cookie Monster and many versions were made before I realised he was taking ‘the Michael’ saying it was good but not quite right ... It was never going to be perfect whilst I kept making it!
I think the sourness of the rambuten compliments the richness of the melktert and woody notes of the cinnamon.
Cookie Monster Chôm Chôm - melktert
Rambutan is derived from the Malay word rambut meaning hair. In Vietnam it is called chôm chôm (messy hair) but it originates from Kalimantan in Borneo.
This exotic fruit has a reddish brown, leathery skin with spines but it’s soft, white, translucent flesh is so delicate, fragrant and succulent. It is classed as a super fruit due to its antioxidant and anti cancer properties.
Mattentaart originates from the Dutch Cape Colony Kaapkolonie in the Cape of Good Hope in Southern Africa. Cinnamon was introduced by Javanese slaves and is sprinkled over the surface.
I first made this ‘tert’ for my Motswanan friend Michael aka Cookie Monster and many versions were made before I realised he was taking ‘the Michael’ saying it was good but not quite right ... It was never going to be perfect whilst I kept making it!
I think the sourness of the rambuten compliments the richness of the melktert and woody notes of the cinnamon.
Open in Cookpad AppSteps
- 1
Preheat oven to 180° C.
- 2
Crush the biscuits with a rolling pin. Melt the butter and add to the biscuits and mix to combine. Line a round form with a detachable base and grease the sides.
- 3
Press the biscuit mix into the round form tin and place in the fridge to set.
- 4
Heat the milk gently until warm.
- 5
Separate the eggs and beat the yolks with sugar until light and creamy. Combine the salt with the flours and fold into the mixture.
- 6
Add a little warm milk to the egg mixture and return to the pot of milk. Bring to the boil and whisk constantly until thick. Remove from the heat and whisk in the butter, vanilla, lime juice and cinnamon essence.
- 7
Whisk the egg whites until soft peaks then fold into the custard mixture.
- 8
Pour onto the chilled biscuit base then sprinkle with a good amount of cinnamon.
- 9
Bake for 40 minutes.
- 10
Serve with rambutan.
Similar Recipes
More Recipes
-
-
-
-
Zucchini and Tomato Stuffed Chicken Fillet
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Comments (7)