The Easy Biltong Tart Recipe

Biltong Tart

The Biltong Tart Recipe.

Biltong Tart can be either baked in the oven or on a Weber Charcoal Barbecue. The tart is quick to make and does not take long to cook at all.  It can be eaten all year round. It is a big hit at parties and always goes down well. This recipe goes well with koeksisters as a perfect dessert.


  • 125g Flour (260 ml) 125g cream cheese or cottage cheese
  • 125g Butter (135 ml) 1ml salt


  • Sift the flour and salt together. Rub the butter into the flour mixture, using your fingertips.
  • Mix the cream cheese in with a knife.
  • Place the dough in the refrigerator to cool.
  • Roll the dough out to about 3mm thickness.
  • Place pastry in a ungreased pie tin about 200mm in diameter.
  • Bake pastry shell for 15 minutes at 220 degrees C (450 degrees F.)

Biltong Tart Filling.

  • 20g Flour (37,5 ml) 50g Mushrooms chopped (150 ml)
  • 20g Butter (25 ml)
  • 3 ml lemon juice
  • 250ml milk
  • 10g onion, chopped (10 ml)
  • 50g finely grated biltong (200ml)
  • 5 ml parsley, chopped
  • 10g Butter (12,5ml)
  • 2 eggs


  • Add the milk slowly and keep stirring until the sauce boils. Simmer it for 3 minutes.
  • Chop the mushrooms and sprinkle with lemon juice. Saut√© the mushrooms and chopped onion in the 10g butter until brown.
  • Add to the white sauce.
  • Separate the eggs beat the egg yolks and add to the white sauce.
  • Beat the egg whites until stiff and fold into mixture.
  • Spoon into partially baked pastry shell and bake for 10 minutes at 200 degrees C (400 degrees F.) (8-10 servings)

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