South African Milk Tart
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
4 hrs
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Total Time
5 hrs
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Servings
8
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Calories
278 kcal
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Course
Dessert
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Cuisine
South African
South African Milk Tart
Description
The South African Milk Tart starts with a no-roll pastry crust that is blind baked until golden and crisp to provide a sturdy base. The filling features milk and cream heated with vanilla, almond extract, and nutmeg to build aromatic layers. Egg yolks, sugar, cornstarch, and flour are whisked and tempered with hot milk before returning to the pan to cook into a thick, smooth custard. Butter is folded in once cooked for richness.
The custard is poured into the cooled crust and covered with sprayed parchment to avoid a skin forming, then chilled for several hours or overnight until fully set. Before serving, a dusting of cinnamon adds warmth and a finishing touch. The tart’s creamy filling contrasts with the crisp pastry, and its mild spicing makes it a restrained but satisfying dessert.
It is served sliced and chilled, suitable for dessert occasions or as a teatime treat. The custard’s smooth texture and balanced flavors come through well with the cinnamon garnish, making this a well-known classic milk tart recipe from South Africa.
Ingredients
For the crust
- Follow the directions for my easy no-roll crust
For the filling
- 2 cups milk
- ½ cup heavy cream or whipping cream
- 5 egg yolk
- ¾ cup sugar
- 2½ tbsp cornstarch or cornflour
- 2 tbsp flour
- 2 tbsp butter alternatively use unsalted butter and 1/2 tsp salt, salted
- ½ tsp almond extract
- ½ tsp vanilla extract
- nutmeg pinch
- 2 tsp cinnamon
Instructions
- Make the pastry according to recipe instructions then blind bake until golden brown and crisp. Remove from the oven and allow to cool.
- To make the filling, heat the milk, cream, vanilla, almond extract and nutmeg in a saucepan over medium heat.
- In a mixing bowl, whisk together the egg yolk, sugar, flours and salt.
- Once the milk is hot, whisk two ladles full of the milk into the egg mixture to temper the eggs.
- Pour the egg mixture back into the saucepan and cook until thickened, whisking continuously. Cook the custard for 2-3 minutes until thick and smooth.
- Pass the custard through a fine-mesh sieve. Beat in the butter.
- Pour the custard into the prepared crust. Spray a piece of parchment paper with cooking spray then press onto the surface of the custard to avoid a skin from forming.
- Place the milk tart in the fridge and allow to set for at least 4 hours but ideally overnight.
- Before serving, dust the cinnamon over the milk tart. Slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 151mg | 50% |
| Sodium | 63mg | 3% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 593IU | 12% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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