This delightful Milk Tart is a cherished family favorite, often enjoyed during birthdays and special occasions. For my readers outside of South Africa, a Milk Tart is a classic dessert featuring a baked crust filled with a rich, creamy custard, generously sprinkled with cinnamon. The combination of the buttery crust...
Ingredients
Crust
- 2cupsFlour
- 1Egg, beaten
- 1/2cupSugar
- 2tspBaking powder
- 1/2cupButter, soften
- pinchof Salt
Filling
- 1LMilk (keep 125ml separate for egg paste)
- 3Eggs
- 1tspVanilla Essence
- pinchof Salt
- 60mLSugar
- 3tbspButter
- 2tbsp& 1/2 Flour
- 2tbsp& 1/2 Cornflour
- Cinnamin for garnish
How to make Milk tart
Crust
Cream together the sugar and soft butter, stir in the beaten egg
Add the flour, baking powder and salt, stir until well combined.
With your finger press a thin layer of crust mixture in a 27cm tart case. Once done use a fork to press out air bubbles. (Do not prick the tart case full of holes, use the flat size of fork.)
Preheat oven to 180C (356F) and bake for 10-15 min until golden brown
Filling
In a large pot heat up the 875ml milk and butter till the butter is melted and steam is rising. Do not overheat otherwise you milk will burn.
Whisk together the sugar, flour, corn flour, salt, vanilla essence with the 125ml milk and eggs, till it forms a smooth paste.
Add the egg paste to the hot milk and whisk continuously to prevent lumps from forming.
Continue whisking until the filling thickens and the flour taste has been "cooked out"
Pour the thicken filling over the baked tart crust, make sure it is evenly distributed.
Sprinkle generously with Cinnamon
Let it cool down completely, before putting in the fridge for a minimum of 3 hours before serving.
Tips & Tricks
When you make your Milk tart filling, use a whisk, the more you whisk it, the fluffier is your filling.
FAQS
What is the best way to store leftover Milk Tart?
To store leftover Milk Tart, cover it tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator, where it can last for up to 3-4 days. Make sure to serve it chilled for the best flavor and texture.
Can I make Milk Tart gluten-free?
Yes, you can easily make Milk Tart gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder you use is also gluten-free. This way, you can enjoy this delicious dessert without compromising on dietary needs.
What can I use as a substitute for eggs in Milk Tart?
If you're looking for an egg substitute in Milk Tart, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit for a few minutes until it thickens). These alternatives will help bind the ingredients while keeping the tart creamy.
What flavors pair well with Milk Tart?
Milk Tart pairs wonderfully with a variety of flavors. Consider serving it with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. A cup of spiced chai or a light herbal tea complements the dessert beautifully, enhancing its comforting qualities.
How long does it take to prepare and bake Milk Tart?
While the exact prep and cook times can vary, you can expect to spend about 30 minutes preparing the Milk Tart and an additional 10-15 minutes baking it. After baking, allow it to cool completely before refrigerating for at least 3 hours, ensuring the flavors meld perfectly.
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@flavourvolt
Hello, and welcome to my culinary corner of the internet! I'm thrilled to have you join me on this delicious journey. My name is Corney, a passionate food enthusiast with a flair for flavour and a love for exploring the world through its diverse cuisines. On this blog, you'll find a collection of recipes that reflect my love for fresh ingredients, bold flavors, and a bit of experimentation. Whether you're an experienced home cook or a kitchen novice, my aim is to provide you with delicious, approachable recipes that you can easily recreate at home. Hello, and welcome to my culinary corner of the internet! I'm thrilled to have you join me on this delicious journey. My name is Corney,...
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