Milk tart or Melk Tert is as South African as biltong and dry wors and this is one of those recipes you are going to want to bookmark, print or share so that you never lose it. Milk tart has been one of my favorite desserts for a very long time and I have tried quite a number of Millk Tart recipes and if you have been following these recipes for a while, you will know that the easier the better for me. It’s a goodie this one, try it.
What you need
1/2 teaspoon baking powder
5 tablespoons caster sugar
2 large eggs
2 tablespoons maizena (cornflour)
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla essence
Heat your oven to 180 Celsius
On a low heat melt the butter for the pastry.
In a mixing bowl, add the flour baking powder and caster sugar for the crust and give it a mix to distribute the ingredients evenly. Add the melted butter and use your fingers to mix it into the dry ingredients until you get it all sticking together in a crumbly shortbread kind of consistency with no flour left in the bowl.
Now take your pie dish (about 20cm circle) and press the pastry into the base and up the sides with an even thickness. Prick it with a fork about 4 or 5 times over the base and then pop it into the oven for about 12 minutes or so until the pastry is light brown. Remove and set aside.
While the pastry is browning get another mixing bowl and add the flour, maizena and eggs, whisk them together.
Now take a small pot on a medium heat and add the milk, sugar and salt. Heat until the sugar has completely dissolved and you are stirring continuously. The milk should be threatening to boil at this stage with small bubbles appearing around the edge (don’t let it boil).
Remove from the heat and allow to cool for about 10 minutes and then pour the milk in a slow stream into the egg mixture while you whisk. It is really important to add the heat gradually while you whisk. This prevents lumps from forming and does not cook the egg too quickly(If there is someone nearby to help you, that is best)
The mixture will be thickening while you whisk and once you have finished adding all of the milk mixture, return everything to the pot over a medium to low heat and add the vanilla essence. Cook it for a few minutes stirring constantly(slowly) until the custard has thickened to a wonderful creamy texture.
Fill up your base with the custard filling, give it a good dusting with cinnamon and set it aside in a cool place to set. Then pop it in the fridge for about an hour before digging in.
I know it seems like a long recipe but it’s really not…. I just want you to really enjoy this one!