Spending time with family and treasured friends, and making memories for a lifetime, is what Singita Serengeti House is all about.  Comfortable furnishings and details, seamless inside-outside lounging, a tennis court dedicated to the house, a swimming pool that invites an afternoon dip for everyone, and a personal team of staff, all help to make this exclusive-use retreat a place for total relaxation.  But more than that, looking out over an expanse of the Serengeti wilderness and sharing those moments with people you care about, is priceless.

Eating at Serengeti House is designed to do the same thing – untangle the normal daily stresses of our city lives.  How wonderful to wake up to home-baked, gluten-free muffins – or enjoy a picnic on the veranda overlooking the elephants at the watering hole in front of the house – even stop for tea while the chef whips up a milk tart made right there in the kitchen.  And if you haven’t tried milk tart yet, then you’re in for a special surprise.  This is a South African tradition but steeped in Dutch influences, and until you plan your next trip to Tanzania, here’s a little something to help you think about us.

Donna Patterson, Singita Chef, Grumeti Reserves – sharing my favourite recipe for Milk Tart.

Ingredients – what you’ll need:

1/2 cup butter, softened

1 cup white sugar

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

1 pinch salt

4 cups milk

1 teaspoon vanilla extract

1 tablespoon butter

2 1/2 tablespoons all-purpose flour

2 1/2 tablespoons cornstarch

1/2 cup white sugar

2 eggs, beaten

1/2 teaspoon ground cinnamon

The pie crust:

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar.

Add 1 egg and beat until mixture is smooth.

In a separate bowl, mix together 2 cups flour, baking powder, and salt.

Stir flour mixture into sugar mixture just until ingredients are thoroughly combined.

Press mixture into bottom and sides of two 9-inch pie pans.

Bake in preheated oven for 10 to 15 minutes, until golden brown.

Putting it all together:

In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine.

Bring to a boil over medium heat, then remove from burner.

In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar.  Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes.

Pour half of mixture into each pastry shell.  Sprinkle with cinnamon.

Chill before serving – easy as that.

Hope you’ll leave a comment and tell me how your baking goes.


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