This delightful Milk Tart is a cherished family favorite, often enjoyed during birthdays and special occasions. For my readers outside of South Africa, a Milk Tart is a classic dessert featuring a baked crust filled with a rich, creamy custard, generously sprinkled with cinnamon. The combination of the buttery crust...
Ingredients
Crust
- 2cupsFlour
- 1Egg, beaten
- 1/2cupSugar
- 2tspBaking powder
- 1/2cupButter, soften
- pinchof Salt
Filling
- 1LMilk (keep 125ml separate for egg paste)
- 3Eggs
- 1tspVanilla Essence
- pinchof Salt
- 60mLSugar
- 3tbspButter
- 2tbsp& 1/2 Flour
- 2tbsp& 1/2 Cornflour
- Cinnamin for garnish
How to make Milk tart
Crust
Cream together the sugar and soft butter, stir in the beaten egg
Add the flour, baking powder and salt, stir until well combined.
With your finger press a thin layer of crust mixture in a 27cm tart case. Once done use a fork to press out air bubbles. (Do not prick the tart case full of holes, use the flat size of fork.)
Preheat oven to 180C (356F) and bake for 10-15 min until golden brown
Filling
In a large pot heat up the 875ml milk and butter till the butter is melted and steam is rising. Do not overheat otherwise you milk will burn.
Whisk together the sugar, flour, corn flour, salt, vanilla essence with the 125ml milk and eggs, till it forms a smooth paste.
Add the egg paste to the hot milk and whisk continuously to prevent lumps from forming.
Continue whisking until the filling thickens and the flour taste has been "cooked out"
Pour the thicken filling over the baked tart crust, make sure it is evenly distributed.
Sprinkle generously with Cinnamon
Let it cool down completely, before putting in the fridge for a minimum of 3 hours before serving.
Tips & Tricks
When you make your Milk tart filling, use a whisk, the more you whisk it, the fluffier is your filling.
Recipe by
@flavourvolt
Hello, and welcome to my culinary corner of the internet! I'm thrilled to have you join me on this delicious journey. My name is Corney,...