A classic South African unbaked milk tart
User Reviews
5
9 reviews
Excellent
-
Prep Time
20 mins
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Servings
8
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Course
Dessert
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Cuisine
South African
A classic South African unbaked milk tart
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This is the best classic South African unbaked Milk Tart recipe
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Ingredients
- 200 gms 1 packet Tennis biscuits
- 100 butter melted, gms
- 700 ml whole milk
- 1 condensed milk tin
- 2 tsp vanilla extract
- 2 egg separated
- 50 corn starch
- 50 ml water
- pinch salt
- cinnamon to decorate
Instructions
- Break the Tennis biscuits into fine crumbs by hand or by using a food processor and mix in the melted butter until well combined.
- Line a 25cm-26cm pie tin with the tennis biscuit crumbs and press down to compact. Place in the fridge or freezer to set while you make the filling.
- If you are making individual milk tarts, use 1 1/2 packets of tennis biscuits (300 grams) and 150 grams of butter. Line the base and sides of 12 x 8cm individual tart cases with the biscuit crumbs and press to compact. Place in the fridge or freezer to set while you make the filling.
- In a medium-sized pot, heat the milk, condensed milk and vanilla over a medium until boiling point (make sure you stir until the condensed milk is dissolved).
- While that is heating up, separate the eggs and whisk the eggs whites to soft peak in a bowl. Set aside.
- In another bowl whisk the egg yolks, cornstarch, water and salt. When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes. Add the egg yolk mixture slowly while whisking vigorously all the time.
- Return the pot to a low heat and continue to whisk constantly until it thickens, about 5 -7 minutes.
- Add the egg whites to the milk mixture and whisk for about 2 more minutes until well combined.
- Pour the filling into the lined pastry cases and allow it to cool to room temperature before putting it in the fridge to set completely.
- Sprinkle generously with cinnamon and serve.
Notes
- It is best to make this Milk tart the day before and allow it to fully set and cool in the fridge overnight. the flavour will also improve overnight.
- The filling can be used as a chilled thick custard for various other desserts.
- To make 12 mini milk tarts increase the crumb mixture to 1.5 packets (300 grams) and 150 grams of butter.
- Store the milk tart in the fridge.
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User Reviews
Overall Rating
5
9 reviews
Excellent
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