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


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


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.