Milk Tart
This straightforward recipe for a traditional South African milk tart yields two tarts. It features a buttery shortcrust pastry that is baked briefly, then filled with a rich, vanilla-infused custard made from milk, eggs, and a blend of flours. Once assembled, the tarts are finished with a dusting of cinnamon sugar and chilled until set. The entire process takes about 30 minutes of active preparation.
Ingredients
- 5 ounces butter, room temperature
- 1/2 cup sugar
- 2 eggs
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1 pinch salt
- 4 1/2 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 3 tablespoons cornstarch
- 3/4 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 2 tablespoons sugar
Method
- Set your oven to heat to 400 degrees F.
- To make the crust, beat the butter and sugar together until creamy.
- Mix in the eggs, followed by the flour, salt and baking powder.
- Take half of this dough and press it into one pie plate.
- Use the remaining dough to press into a second pie plate.
- Prick the bases all over with a fork and bake them for 10 minutes.
- The crust does not need any more baking after this.
- For the filling, warm the milk with the butter until it melts, then let it stand for 10 minutes to cool slightly.
- Whisk the eggs with the flour, cornstarch, sugar and vanilla. While whisking the egg mixture constantly, slowly pour in a little of the warm milk to temper it. Continue gradually adding all the milk in this manner, whisking throughout.
- Transfer this custard back to the pot and cook it, whisking all the time, until it thickens, which should take about 8 minutes.
- Divide the thickened custard between the two baked shells and sprinkle the tops with the combined cinnamon and sugar.
- Let the tarts cool down fully before placing them in the refrigerator to chill.
Nutrition (per serving)
Sodium258600 mg
Recipe details
CategoryDessert
Authorevelynathens
