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Milk tart |

Milk tart

Milk tart

Milk tart is a South African institution like pap and wors or Denningvleis… This is a really great recipe that can easily be doubled if you are having people over. The crust takes a little time but is well worth it and you can make double while you are at it and store in clingfilm in the fridge for another day. (1 pie… anything from 1 to 8 people)

What you need

Crust

1 cup cake flour
2 tablespoons caster sugar
125g butter (from the fridge cut into small blocks)
1 egg yolk
3 tablespoons iced water
Pinch salt

Filling

1 1/2 cups milk
2 tablespoons sugar
5 tablespoons butter
pinch of salt
1 teaspoon vanilla essence
dash of nutmeg
3 tablespoons maizena
1 cup cream
3 egg yolks beaten
Cinnamon and Sugar

The process

Sift the flour and salt into a large bowl, add the caster sugar and butter and work with your fingers until you have a breadcrumb like texture. Now add the egg yolk and cold water and mix with a fork until combined and the dough is coming away from the sides of the bowl.

Gather up the dough, wrap in cling film and refrigerate for about 1/2 an hour.

Take a 23cm round baking dish and press the dough as thin as you can into the base and up the sides of the dish.

Bake the crust on it’s own in a 180 Celsius over for 10 minutes, remove and allow to cool while you prepare the filling.

In a bowl add the cream and maizena and whisk to combine.

In a pot over a medium to high heat bring the milk to the boil, add the sugar, butter and salt and stir furiously, remove from the heat, add the vanilla essence and nutmeg, stir and pour over the cream mixture, mixing well.

Now pour the egg yolks into the mixture and whisk very well. It should start to thicken.

Pour the mixture into the pie crust and bake at 180 Celsius for 20 minutes.

Remove from the oven, sprinkle with cinnamon and caster sugar mixture and serve hot or cold.


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5 Responses to “Milk tart”

  1. Roger Flannery says:

    Graham – tried your recipe – verbatim bud – no flour in the filling? the tart did not set – All the other recipes call for flour in the filling – did you by chance leave this out by accident or is there a special technique that you alone hold to master this dish without flour in the filling? Love to hear it.

    Frustrated user.

    • Graham says:

      Hey Roger, sorry to hear that. The maizena or cornflour should have been sufficient to set it. Can’t imagine what went wrong as 3 tablespoons is quite a lot. G

  2. Danitza says:

    I am hosting a baby shower soon and naturally want everything to be pink…do you think it will change the taste if i add a drop of food coloring to the tart to give it that pinkish look? will that do harm?? i feel silly to ask but as i said i am trying to make all the food pink for a very special occasion and one in a million!

    • Graham says:

      Hi Danitza, can’t imagine it would do any harm and a few drops will certainly not change the taste. Perception, however is something else altogether. Go for it. Have a good one G

      • Danitza says:

        Hi, that’s what I was thinking!! Well I will give it a go…not with all of the milk tart though, will divide it and see what happens…(”,) will keep you posted on how it goes. Think I will even post a pic…could look crazy!! Thanks for your comment.

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