milk tart

A delicious and super easy creamy dessert recipe you will love to serve for just about any occasion.

South African Melktert (milk tart)

all-purpose flour

sugar

salt

butter

water

milk

Tablespoon butter

Tablespoons flour

cornstarch

eggs

vanilla extract

Cinnamon stick

cinnamon

Grease a 9-inch pie pan with a removable bottom Set aside

In a bowl add flour, salt and sugar, mix ingredients.

Add in butter mix with a hand mixer.

Add egg and water mix until a dough forms.

Remove dough place on a work surface - knead just enough to incorporate all the dough. Working the dough as little as possible.

Lightly press the dough on the prepared tart pan – working from the center up until the bottom and sides are fully covered with pastry.

Place pie pan in the freezer and freeze for at least 30 minutes or more this helps prevent the dough from rising.

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven

Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside

Pastry Crust

Place saucepan over medium heat, add butter, cinnamon and milk -bring to a boil and remove from the heat.

In another bowl, mix together flour, cornstarch, sugar, vanilla extract- whisk in eggs until smooth. Gently whisk into the saucepan making sure there are no lumps

Now return the pan back on the stove – keep stirring constantly until in starts to bubble.

Cook for about 5-6 minutes. Remove from heat, remove the cinnamon stick  and pour mixture into the baked pastry shell Sprinkle with cinnamon. Chill until ready to be served.

Milk Filling

This is the best classic South African unbaked Milk Tart recipe

A classic South African unbaked milk tart

200 gms (1 packet Tennis biscuits)

700 ml full cream milk

tin condensed milk

tsp vanilla extract

eggs (separated)

Break the Tennis biscuits into fine crumbs by hand or by using a food processor and mix in the melted butter until well combined.

Line a 25cm-26cm pie tin with the tennis biscuit crumbs and press down to compact. Place in the fridge or freezer to set while you make the filling.

If you are making individual milk tarts, use 1 1/2 packets of tennis biscuits (300 grams) and 150 grams of butter. Line the base and sides of 12 x 8cm individual tart cases with the biscuit crumbs and press to compact. Place in the fridge or freezer to set while you make the filling.

In a medium-sized pot, heat the milk, condensed milk and vanilla over a medium until boiling point (make sure you stir until the condensed milk is dissolved).

While that is heating up, separate the eggs and whisk the eggs whites to soft peak in a bowl. Set aside.

In another bowl whisk the egg yolks, cornstarch, water and salt. When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes. Add the egg yolk mixture slowly while whisking vigorously all the time.

Return the pot to a low heat and continue to whisk constantly until it thickens, about 5 -7 minutes.

Add the egg whites to the milk mixture and whisk for about 2 more minutes until well combined.

Pour the filling into the lined pastry cases and allow it to cool to room temperature before putting it in the fridge to set completely.

Sprinkle generously with cinnamon and serve.

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South African Melktert (milk tart)

A classic South African unbaked mil...

Top 2 milk tart recipes from across the web

The most viewed milk tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

South African Melktert (milk tart)

A classic South African unbaked mil...

The most viewed milk tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine