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Milk Tart |

Posted by Graham in Custard, Featured Recipe, Festive, Pies on February 14, 2011 | 39 responses

Milk Tart

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

Crust
110g flour
1/2 teaspoon baking powder
5 tablespoons caster sugar
60g butter

Filling
2 large eggs
2 tablespoons maizena (cornflour)
2 tablespoons flour
500ml milk
100g sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
Cinnamon

The process

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!



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39 Responses to “Milk Tart”

  1. Mawarda says:
    September 27, 2012 at 12:27 pm

    Hi there I found your recipe this morning and tried it. I can now tell you I will never buy milktart again coz I can make it myself now thanks alot.

    Reply
  2. Tess says:
    April 23, 2012 at 3:36 pm

    Hi Graham

    I would just like to say to all those people who’s tarts haven’t set, even though the recipe specifies “stir it for a few minutes”, you, in fact, need to stir it for a lot longer to get it to set but if you follow the recipe exactly in terms of ingredients then I promise you it will definitely set. This is a brilliant Milk Tart recipe and I have made nearly 100 so far for formal dinners, christenings, birthday parties and even have a large order for a big wedding in summer. Good luck to all those who are going to try it again – it really is worth it.

    Tess

    Reply
  3. Anita says:
    April 2, 2012 at 10:21 pm

    I made this milktart last weekend, but unfortunately it didnt want to set. I used one extra egg as we dont get large eggs here, a little extra flour and LOADS of maizena and still no luck. When I reheated it it did get thicker but only like a thick custard. How long do u reheat it for, and do u bring it to the boil?

    Reply
  4. Rowen says:
    March 28, 2012 at 7:07 am

    I had a problem with the tart not setting

    Reply
    • Graham says:
      March 28, 2012 at 8:46 am

      Hi Rowen, it should have but I see another person had a similar problem, could be the Maizena or the eggs. Let me make one this weekend and see if there is anything different I can do. Cheers G

      Reply
  5. Louise Pelser says:
    March 24, 2012 at 5:40 pm

    The filling is delicious, tested it! Milktart now cooling down, will soon be enjoying same. Thanks for the recipe! I could have gone through a library of recipe books, but Google saved the day in an instance! Viva Google and Cookbook.co.za

    Reply
  6. Zoe_Selah says:
    January 13, 2012 at 8:22 pm

    I made this tart today. The filling did not want to thicken, after a while I had to add some more mazeina which helped. The filling tastes okay, however I won’t be using this recipe again.

    Reply
  7. Yvonne says:
    January 9, 2012 at 7:57 am

    Hi Graham, best wishes for the new year! Hope you had a great festive season. Do you perhaps have a good recipe for a roast leg of pork please? Many thanks.

    Reply
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