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Roomkaastert – What’s the History & How do You Make the South African Version?

By February 14, 2020April 12th, 2021FinGlobal

Roomkaastert – What’s the History & How do You Make the South African Version?

February 14, 2020

cream cheese tart recipe

Roomkaastert – which is the Afrikaans name given to Cream Cheese Tart – is a delectable dessert that’s enjoyed by many South Africans. While it’s a firm favourite for the average South African, it’s not actually a locally invented treat. In fact, it heralds all the way from Greece! Or at least that’s what most people think. Cream Cheese Tart’s exact origins are unknown, but the earliest signs of it are found in recipes in Ancient Greece. In fact, the oldest mention of such a tart is found in a book written on the art of making Cream Cheese Tart that was written by Aegimus, who was a Greek physician in the 5th Century BC.

Why were the Greeks so into Cream Cheese Tart? As it turns out, the Olympic Games athletes in 776 BC (which was the first Olympic Games, by the way) ate it to provide them with energy and strength. It was then also adopted as a Greek wedding cake. It was actually baked by the bride and served to the friends of the new husband as a form of friendship.

The South African Version of the Cream Cheese Tart Recipe | Berry Cream Cheese Tart recipe

Over the years, national varieties of the Cream Cheese tart have been created and of course, you will be most familiar with South Africa’s version. South African Cream Cheese Tart typically consists of a crust of digestive biscuits, and whipped cream, gelatine, and cream cheese for the filling. Funny enough, this version is also very popular in Britain and often includes a fruit filling too.

Are you ready to make your own Cream Cheese Fruit Tart to wow your family and friends? Let’s get started!

Cream cheese tart recipe

Cream Cheese Fruit Tart Ingredients

To make a South African style Cream Cheese Fruit Tart, you will need to gather the following ingredients:

For the Crust.

  • 1 and ½ packs of biscuit crumbs (either Tennis Biscuits or Digestive Biscuits)
  • 8 tbsp of melted, unsalted butter.

For the Filling.

  • 907g of cream cheese (this is around 4 containers) at room temperature
  • 1 and 1/2 cups of sugar
  • 4 large eggs (beat these lightly)
  • 1 and ½ cups of heavy cream (this must not be cold – room temperature is best)
  • 3 tbsp of vanilla extract
  • ¼ tsp of salt

For the Sauce/Topping

  • 3 and ½ cups of assorted berries (try strawberries, raspberries, blueberries, mulberries)

How to Make the Crust

To make the crust, position the oven rack on the lower third level and preheat the oven to 160 degrees Celsius. Then, spend some time crushing up the biscuits. You can do this by hand, but a food processor is more effective. Add the melted butter to the crushed biscuits and really work it in. Line a baking tin with parchment paper and spray the tin with a “Spray & Cook” product.

Now, press the biscuit and butter mix into the tin at the bottom to form a crust with sides. You only need to bake this for 10 minutes to harden. You can then remove it from the oven and allow it to cool. Only fill the base/crust when it is completely cool.

How to Make the Filling

Use a stand mixer or a hand beater to beat the cream cheese, sugar, eggs, heavy cream, vanilla extract, and salt effectively. Keep beating for around 15 to 20 minutes until it is thick and smooth. If you want the inside of the tart to be fruity, you can add some puréed berries to the mix and blend it in.

Now, reduce the heat of the oven to 130 degrees Celsius. Pour the thick and smooth mixture of the filling into the hardened crust of the tart. Pop it into the oven and let it bake for just over 1 hour. 1 hour and 15 minutes should be sufficient. Leave the tart in the oven, turn the oven off, and allow it to cool inside.

How to Prepare the Topping

When the Roomkaastert is completely cool, you can sprinkle your fresh berries all over it and place it in the refrigerator to chill.

When it is cold, it is ready to be enjoyed. Simply serve and enjoy!

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