This South African Milk Tart is a delightful dessert that’s sure to be a crowd-pleaser. While I opted for a store-bought tart shell for convenience, you can certainly make your own from scratch if you prefer.
INGREDIENTS
Tart Shell (or use a premade one)
- 2 cups plain flour
- 1 egg
- 125 g butter
- 2 tsp baking powder
- 1/2 cup caster sugar
- 1/2 tsp salt
Filling
- 500 ml milk
- 65 g cornflour
- 6 tbsp sugar
- 2 eggs, separated
- Pinch of salt
- 25 g butter
- 2 tsp vanilla essence
- Cinnamon
INSTRUCTIONS
Tart Shell
- Grease and line a pie pan.
- Cream together the butter and sugar until well combined.
- Beat in the egg thoroughly.
- Sift the flour and baking powder into the mixture, then add the salt. Mix until the dough comes together.
- Wrap the dough in cling film and refrigerate for about one hour.
- Roll out the chilled dough on a floured surface and press it into the prepared pie pan.
- Prick the base with a fork, cover with baking paper, and fill with baking beans for blind baking.
- Bake at 180˚C for 15-20 minutes or until golden. Set aside to cool.
Filling
- Heat the milk and sugar in a saucepan over medium heat until warm.
- In a small bowl, combine some of the warm milk with the cornflour to form a smooth paste. Stir this back into the saucepan.
- Add the egg yolks and a pinch of salt, stirring continuously until the mixture thickens.
- Remove from heat and stir in the butter and vanilla essence until fully incorporated.
- Gently fold in the lightly beaten egg whites until smooth.
- Pour the filling into the prepared tart shell and sprinkle with cinnamon.
- Chill in the refrigerator until set.
Note: Nutritional information is approximate and provided as a courtesy. For precise values, use your preferred nutritional calculator based on the specific ingredients and tools you use.
