Click here to share your experience
Joint the Dutch East community. Please use this blog page to tell others about your experience at Dutch East, what menu items you and your guest enjoyed the most.
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die mascarpone sunday was absoluut hemels!!
Was there for the first time this past weekend, and I have to say it was one of the best dining experiences I have had in a VERY long time. Outstanding food and service, and the attention to the little details make all the difference. Dining at Dutch East will now officially be one of our favorite passtimes.
We have had a wonderful diner at Dutch east. The price quality / ratio was good. And the service was magnificent. We would like to thank Lu Lu again and we do wisches her a wonderful future with her passion for coffee and her son.
Thanks a lot and hopefully till next time in franschenhoek.
Deep fried milk tart, strawberry cinnamon coulis, macerated berries and whipped cream
Milk tart filling
Ingredients:
220ml full cream milk, 1 x 3cm piece stick cinnamon, 60g sugar, 2 eggs separated, 20 ml plain cake flour, 20 ml corn flour
Method:
Combine the eggs, flour, corn flour and sugar in a mixing bowl. Whisk the mixture till well combined. Over a double boiler add the milk and stir till the mixture becomes creamy and the eggs are cooked. Remove from the heat and pour into a shallow tray (about 2.5 cm deep). Freeze the mixture till hard.
For the pastry:
Ingredients:
250g all purpose flour, 3 tbs corn flour, 3 tbs sugar, 3 grams sea salt, 37 g cold unsalted butter, 25g duck fat, ½ tsp rice wine vinegar, 125 g water
Method:
Combine the flour, corn flour, sugar and salt in a mixer. Mix for 10 min till combined.
Add the butter and fat and blend for 3 min, till it looks like fine grains. Mix the vinegar and the water and add mixture to the flour mix slowly, with a tbsp till all the water is added and the dough is formed. Remove the dough and refrigerate for 1 hour before using
For the milk tart:
Remove the frozen milk tart mixture from the freezer and cut into 6cm x 4cm blocks. Put the block back into the freezer.
Put the dough on a lightly floured surface and roll the dough out to about 2mm thickness. Cut the dough into blocks big enough to cover the milk tart block. The party must be able to overlap on all side. Lightly brush the whole dough block with egg wash. Now put the milk tart block in the centre off the dough and fold the dough around the milk block and securing it on all edge by gently pushing the edges into one another.
Freeze the tartlets till use.
To finish the milk tart, fry in 175 C oil for 8 min and nice a golden. The inside must be melted.
I would PLEASE like to know how you do the fried milktart? Im in JHB so can’t eat there regularly and can’t forget that amazing milktart i had!
Planning to visit on Friday evening, yet to make reservation but menu quite inviting.
I would like to share with you all my fantastic experience at the restaurant. I had one of my best meals ever. I can still taste the flavours of my dinner on 30 December. We tried going back on 01st January, but unfortunately the restaurant was closed.
Next time! Thanks for the combination of wonderful food and excelent service.
Having been there twice now already, I can say that I really love the dining experience. Looking forward to going back there once a month until I’ve had the whole menu.
Exceptional food, exceptional service! Santjie went the extra mile for us on Friday evening…thank you so much! You must try their rib-eye steak at least once…you will end up coming back and back….!