Want an excellent example of the sort of Caribbean Cuisine you’ll find on your next Charter? Cool Runnings has excellent Caribbean Cuisine on Charter and shows off the magic of food in the Virgin Islands.
(Written by “Bambi” of Cool Runnings)
This morning while making a “Melk Tert” I was reminded of the magic of food, the mere whiff of vanilla and cinnamon can bring my long departed Grandmother right back into my galley. I have been cooking (and sailing) for more years than I care to remember. Countries, places and persons blur in my memory only to be brought vividly back to life by the fragrant smell of fish frying, roasting chicken, baking bread or for that matter any ingredients sizzling together with fresh herbs and spices in a pan, in short food is a conduit to my memory
banks, I know you have all experienced this magic!
This dessert is a typical much loved South African dessert, it is not an original recipe, there are many , many versions, differing from family to family. I have included a little of the Caribbean by adding a ginger and coconut to the crust thereby creating a fusion of flavors.
The prep is easy and the result will be applauded by your guests!
Caribbean Cuisine on Charter: Melk Tert or Milk Tart
1 packet of ginger snaps, crushed, add 1 TBSP dry flaked coconut.
Mix biscuit and coconut with 3 oz of melted butter.
Press this mixture into the greased bottom of a spring form pan, or a baking pan with a loose bottom. Set aside.
For the filling you will need:
2 eggs lightly beaten, add to this:
2 level tablespoons corn flour and 2 teaspoons vanilla extract, mix well to remove all lumps. ( a little milk can be added to ease the
mix) Set aside.
In a saucepan mix together 3/4 can of condensed milk, 1/2 cup cream and 2 cups milk.
Heat slowly, when nearly boiling add the corn flour/egg mixture and stir continuously until the mix thickens.
Pour the hot thickened mixture onto the biscuit base gently over the back of a spoon. (this will keep the biscuit base from breaking up.)
Sprinkle a mixture of : cinnamon and sugar over the top of the tart, using more cinnamon than sugar.
Leave to cool and then pop into the refrigerator until thoroughly cool. Slice and serve with a garnish of fruit on the side.
Chef with “Cool Runnings”
(in the sunny BVI)
Learn More about Cool Runnings and Caribbean cuisine on charter.