Indulge in the creamy and comforting delight of our Milk Tart recipe. This South African classic, also known as Melktert, is a beloved dessert, perfect for any occasion. Made with a silky custard filling and a buttery crust, it offers a delightful burst of vanilla and cinnamon flavors in every spoonful.
Crust
50 g butter
40 ml castor sugar
½ Egg
150 ml flour
50 ml maizena
7 ml baking powder
Filling
500 ml milk
25 g butter
3 eggs
100 ml castor sugar
30 ml flour
40 ml maizena
2.50 ml vanilla essence
ground cinnamon
Crust
1Preheat oven to 200°C.
Cream butter and castor sugar until light and fluffy. Beat in egg.
Sift flour, maizena and baking powder together and beat into creamed mixture.
Press into a 25cm greased pie dish, very thinly, and bake for 10 - 15 minutes until golden brown.
Filling
2Heat milk and add butter.
Beat 1 whole egg and 2 egg yolks, castor sugar, flour and maizena together until smooth.
Add some of the boiled milk to this mixture and stir well. Transfer back to pot and cook
Slowly until smooth and thick.
Remove from heat.
Whisk in stiffly beaten egg whites and vanilla.
Pour into crust and sprinkle with cinnamon. Chill.
Ingredients
Crust
50 g butter
40 ml castor sugar
½ Egg
150 ml flour
50 ml maizena
7 ml baking powder
Filling
500 ml milk
25 g butter
3 eggs
100 ml castor sugar
30 ml flour
40 ml maizena
2.50 ml vanilla essence
ground cinnamon
Directions
Crust
1Preheat oven to 200°C.
Cream butter and castor sugar until light and fluffy. Beat in egg.
Sift flour, maizena and baking powder together and beat into creamed mixture.
Press into a 25cm greased pie dish, very thinly, and bake for 10 - 15 minutes until golden brown.
Filling
2Heat milk and add butter.
Beat 1 whole egg and 2 egg yolks, castor sugar, flour and maizena together until smooth.
Add some of the boiled milk to this mixture and stir well. Transfer back to pot and cook
Slowly until smooth and thick.
Remove from heat.
Whisk in stiffly beaten egg whites and vanilla.
Pour into crust and sprinkle with cinnamon. Chill.
