Use this to search the site!
Just type your request in the
blank and click on "Search"!

Today's Case

Belgica Tart Recipe

Subject: Belgica Tart
From: Renata
Date: 11/1/2020, 10:31 AM

On 11/1/2020 7:32 AM, Renata wrote:

I was doing a search for my daughter regarding the Belgica Tart 
and found correspondence between yourself and Dom in 2014. You 
were correct in thinking that the Belgica Tart was created by 
the Vanslembrouck family in Durban, South Africa.

My grandparents (Joseph and Agnes) owned the Belgica Hotel and 
my father (Hugo) was the head chef of their Rubenshof restaurant 
at the hotel. Right next door was the family bakery named 
"Cest si Bon" and this is where the Belgica Tart was created.

Unfortunately my father passed away 3 years ago and my uncle 
(Werner, who also worked in the family business) passed away in 
December. I was a young girl when they closed the business to 
concentrate on Arriba Chocolates and the exact recipe has passed 
with them.

If my mum is able the find the recipe in my dad’s handwriting I 
will gladly share it with you.

Kind regards
Renata F. (Vanslembrouck)

Hello Renata,

Thanks for writing! I would love to have the original recipe. When I read your email, my curiosity was stimulated, so I searched the web to see if I could find any new information about the Belgica tart. I was surprised to find two recipes on Facebook, plus a scan of an old newspaper clipping of a recipe that was printed in the "Natal Mercury." See these pages:

Durban Down Memory Lane: Natal Mercury recipe

Keenan Blake's Kitchen

Granny Mouses House/Ouma Muis se Huis

That previous correspondence is at: 11-07-2014


Hello Phaed

Many thanks for helping me. I think the Durban Down Memory Lane is the correct one. 
My dad never put rolled oats in the topping as in the other recipes.
One of our retired bakers is still alive and lives in Belgium. My mum will contact 
him and ask whether he recognises the recipe.

Kind Regards

Renata F
Belgica Tart (From the Natal Mercury)

Preheat Oven to 180°C
20 cm diameter pie plate and baking tray

Pastry (paté sucrée)

1 C. (250 ml) 	Sasko Vitamin Enriched Cake Flour (SEE NOTE 1)
63 ml (1/4 C)	Castor sugar
60 g		Cold butter, chopped
2		Egg yolks
10 - 20 ml	iced water


* Sift the flour, add sugar, butter and egg yolks.
* Using fingertips or a knife, blend the ingredients 
  together, adding water, if necessary.
* Line pie plate with pastry.
* Pick the base and refrigerate for 20 mins before 
  baking blind.

Confectioner's Custard 

63 ml 	(1/4 C)	Sasko Vitamin Enriched Cake Flour (SEE NOTE 1)
63 ml 	(1/4 C) Custard powder
63 ml 	(1/4 C) Corn Flour
125 ml 	(1/2 C) Sugar
200 ml 		Cold milk
500 ml	(2 C)	Boiled milk
2		Eggs, beaten
7 ml		Vanilla essence


* Mix the flour, custard, corn flour and sugar with 
  the cold milk to form a smooth paste.
* Add boiled milk and cook until thick.
* Whisk in eggs and cook for a minute or two, stirring
  all the time,
* Pour filling into cooked pastry shell and allow to set.


312 ml (1/4 C)	Sugar (SEE NOTE 2)
250 ml (1 C)	Coconut 
1		Egg
83 ml  (1/3 C)  Water
125 ml (1/2 C)  Nib nuts (SEE NOTE 3)


* Combine above and spread on a baking tray.
* Toast until pale brown in colour stirring occasionally.

To Finish:

Top cooled custard with stiffly whipped cream and coat
carefully with topping.

NOTE 1: "Sasko" was/is apparently a South African brand.
	Just use whatever brand of cake flour is available.
NOTE 2: This cannot be correct. 312 ml of sugar does not equal 1/4 cup.
	Perhaps it should be either 312 ml = 1 1/4 C 
	63 ml sugar = 1/4 cup. 
        I have no idea. Use your own judgement.
NOTE 3: "Nib nuts" just means "chopped nuts". It could be almonds or 
	walnuts or pecans or whatever. The other two recipes for this 
	tart call for pecans, so....

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Send Requests to

Copyright © 2020 Phaedrus