Milk Tart Recipe
Origin: Afrikaans – Melktert. A sweet pastry crust filled with a creamy filling made from milk and sprinkled with cinnamon. You may want to disappear with what’s left over in pot afterwards (be civil and at least take a spoon with you!)
Pastry
2 cups Flour
1 egg
1/2 cup sugar
2 teaspoons baking powder
125 g butter
pinch of salt
Method
- Cream butter and sugar well together and add eggs, beat well.
- Add all ingredients, making a stiff dough. Press into two or one round cake tins/pie dish and bake in moderate oven untill light brown. (180 deg)
Filling
4 1/2 cups milk
2 1/2 tablespoons cornflour
1 cup sugar
3 eggs
pinch of salt
2 1/2 tablespoons flour
1 teaspoon vanilla essence
big spoon of butter
Method
- Let milk boil
- Beat eggs well and add sugar, flour, cornflour and salt.
- Mix well
- Pour boiling milk on this mixture and stir well.
- Return to stove and stir well until mixture thickens.
- Add butter and vanilla essence and now pour into cooked shell.
- To decorate – sprinkle with cinnamon
this recepie is one i have been looking for years…
when i was 16 years i found it in a ‘stork margarine’ pamphlet , and the difference is it has custard powder in it.
I ost it after various moves,and was very sad about it, as my late Mother used to love it…and i never mad eit for her again.
Pity I found it only now. (but in a way this brough her back to me momentaraly..) I am pleased that i have found it again.
thank you.
We’re glad you found it on Phuthu.co.za! It is such a great recipe, it’s the one we’ve always used and the milk tart is always delicious!
Surely the amounts are all wrong? all the dry ingredients are in milligrams…. surely grams?
Hi Gerald, you are totally right, in fact we had the wrong recipe altogether. Herewith the new recipe!
What happens once we have poured the milk mix into the crust, the recipe does not seem quite finnished? And how long should the crust bake for?
Veronique > It works like this: You first bake the pastry until it is light brown (see pastry method) and then pour the filling in the now cooked shell. You make yourself a cuppa and wait for the milk mixture to set.
You cant really specify a baking time for the pastry, as certain ovens will brown at a different rates. The the best way is to go by colour. Putting the finished tart into the fridge will aid the setting process.