A traditional South African dessert made with, you guessed it, milk! I grew up eating Milk Tart and it was definitely one of my favourite desserts. A creamy, slightly sweet milk pie topped with cinnamon.
Almost reminiscent of an egg or custard tart (another favourite of mine), but definitely more on the milkier side than the eggy side. Delicious, delicate and velvety pie. It's a must try!
I'd love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- All-purpose flour
- Baking powder
- Salt
- Sugar
- Butter
- Egg
- Milk
- Cinnamon stick
- Cornstarch
- Vanilla extract
Equipment:
Instructions:
Pastry:
In a stand mixer, cream butter and sugar well together and add the egg, before beating well.
Add all other ingredients and mix until you have a stiff dough.
Press into a tart or pie dish.
Bake blind for 15 minutes at 350°F (use wax paper to cover the pastry and place dry beans/rice, or pie weights, over the paper to weight the pastry down). Then remove the paper and beans/rice and bake for an additional 5 minutes until light brown.
Filling:
In a medium pot, bring milk to a gentle boil.
In a medium bowl, beat eggs well and add sugar, flour, cornstarch and salt. Mix well.
Pour boiling milk into the mixture and stir well.
Return to pot on the stove and stir for 10-12 minutes on medium heat until the mixture thickens.
Add butter and vanilla essence and mix through, then pour into cooked shell.
Allow to cool in the fridge. Sprinkle with cinnamon before serving.
Milk Tart
Ingredients
Pastry:
- 2 cups flour
- 1 egg
- ½ cup sugar
- 2 tsp baking powder
- 125 g butter
- pinch of salt
Filling:
- 4 ½ cups milk
- 2 ½ Tbsp cornstarch
- 1 cup sugar
- 3 eggs
- pinch of salt
- 2 ½ tbsp flour
- 1 tsp vanilla extract
- 2 Tbsp butter
Instructions
Pastry:
- In a stand mixer, cream butter and sugar well together and add the egg, before beating well.
- Add all other ingredients and mix until you have a stiff dough.
- Press into a tart or pie dish.
- Bake blind for 15 minutes at 350°F (use wax paper to cover the pastry and place dry beans/rice, or pie weights, over the paper to weight the pastry down). Then remove the paper and beans/rice and bake for an additional 5 minutes until light brown.
Filling:
- In a medium pot, bring milk to a gentle boil.
- In a medium bowl, beat eggs well and add sugar, flour, corn starch and salt. Mix well.
- Pour boiling milk into the mixture and stir well.
- Return to pot on the stove and stir for 10-12 minutes on medium heat until the mixture thickens.
- Add butter and vanilla essence and mix through, then pour into cooked shell.
- Allow to cool in the fridge. Sprinkle with cinnamon before serving.
would vegan milk work?
Hi Monika,
Yes, it should still work the same but I haven't experimented with it yet.
I hope you enjoy it!