An easy Milk Tart recipe which is also a no-bake tart. South-African Milk Tart is creamy with a most dominant milk taste. Sprinkled with Cinnamon this tart is always a winner !
Whisk together the Eggs, Sugar and Cornflour until creamy – set aside
Heat the Milk in a medium saucepan to boiling point – remove from heat. Add a few tablespoonfuls (one at a time) of the warm Milk to the Egg mixture, stirring well after each addition.
Pour the Egg mixture in a thin stream into the warm Milk in the saucepan, stirring continuously. Bring back to boiling point and keep stirring until a thick, smooth custard has formed (about 3 minutes) – remove from the stove
Stir in the Vanilla and Butter – stir until the Butter has melted and the custard is smooth. Fill the Pie Shell, leave to set and cool completely
Dust with Ground Cinnamon and serve
Notes
Alternative crusts for Milk Tart :
Use crushed Tennis biscuits 200 grams (or use Graham Crackers – 7 oz) combined with 1/2 cup melted Unsalted Butter. Press into a 23 cm ( 9 inch ) pie dish and refrigerate 10 minutes until sturdy
Store-bought ready to use mini Pie Shells
OR go no-crust at all ! Simply pour the filling into a pie dish or small serving cups and leave to set
Nutrition Facts
Milk Tart (South-African Melk Tert)
Serving Size
1 slice
Amount per Serving
Calories
187
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Cholesterol
71
mg
24
%
Sodium
83
mg
4
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.