Milk Tart

Milk Tart
Friendies!!!! It’s Milk Tart time. Melk Tert! Oh yes! I always thought milk tart was one of those South African dishes that was difficult to make. I mean it involved making pastry and baking blind and boiling milk and all those scary things.

Eeeeeeeeeeek!!!

And therefore, it was only natural to stay clear of making it or even attempting it, for my entire adult life.

BUT. THEN. I looked at my most popular recipes on the website and yes, milk tart was one of them. And then I looked at the recipe (a hand me down family recipe) and screwed my nose up at it whilst thinking silently *yes you can do it. You can make pastry and bake blind and boil milk*, with the accompanying facial expression of the All Blacks doing the haka.

As you can tell I gave myself a real talking to. Sometimes one needs to do that to oneself.

AND. I also saw how amateur my original photo looked (of the milk tart my friend made using the recipe – she rocks the recipe – I just took an okay photo of it) and that was a good enough reason to throw myself at the task of making milk tart!

I also discovered that the recipe really needed a little more explaining, so what you see below is the updated version and updated pictures…

Milk tart

For example, you gotta cook that pastry base blind (which means once you’ve put the pastry in the dish, you bake blind by placing a piece of wax paper in the dish, putting beans or rice on top ie. To weight the pastry down) and cooking for 15 minutes on 180C and then another 5 minutes without the wax paper and beans/rice.

You should also chill the pastry (in the refrigerator) before cooking it, for about 15-30 minutes. Did you know that? But if we’re going to keep things simple, which is what this website is about, then you can go ahead and leave that part out. Nooooo problem!

Whilst I was making the actual filling, I must admit it was a little scary. It felt like I was attempting fudge or something. But it is way less scary than that. In fact it is so NOT scary. My 3 year old who didn’t want to go to sleep was in the kitchen with me and he required a running commentary as well as visuals every 2 minutes which meant picking him up to show him the mixing bowl. You cant do that when you’re making summin scary. It was even relaxing.

I’m telling you.

And you can do it too.

And then you will tell your friends how un-scary it is too.

And a trend will be borne.

milk tart

So the other important point here is the thickening part. Don’t get all “big-eyes” on me. I just said it aint scary!

Once you’ve combined the egg and the milk mixture together, return to the stove and allow it to thicken on medium heat. It should take approximately 10-12 minutes. Keep stirring…don’t scrape the bottom of the pot though otherwise you may land up with bits of milk that have solidified.

Once it’s nice and thick….pour it into the pastry shell. Allow to cool slightly (ie. Until you can’t see the steam coming off) and then place in the fridge to chill and set. It doesn’t need to cook any further. When you’re ready to serve it, sprinkle cinnamon over the top.

Enjoy, all to yourself or with friends.

Note: I used a 26cm diameter pie dish and I still had pastry left over.

Milk Tart

Ingredients – pastry:

2 cups flour
1 egg
½ cup sugar
2 tsp baking powder
125g butter
pinch of salt

Method – pastry:
  1. Cream butter and sugar well together and add the egg, before beating well.
  2. Add all other ingredients – making a stiff dough.
  3. Press into one or two round cake tins/pie dishes.
  4. Bake blind for 15minutes at 180°C (use wax paper to cover the pastry and place dry beans/rice over the paper to weight the pastry down). Then remove the paper and beans/rice and bake for an additional 5minutes until light brown.
Ingredients – filling:

4 ½ cups milk
2 ½ tbsp cornflour
1 cup sugar
3 eggs
pinch of salt
2 ½ tbsp flour
1 tsp vanilla essence
a big spoon of butter

Method – filling:
  1. Bring milk to a gentle boil.
  2. Beat eggs well and add sugar, flour, cornflour and salt.
  3. Mix well.
  4. Pour boiling milk into the mixture and stir well.
  5. Return to stove and stir for 10-12minutes on medium heat until the mixture thickens.
  6. Add butter and vanilla essence and mix through, then pour into cooked shell.
  7. Allow to cool in the fridge (you do not need to cook the tart any further)
  8. To decorate, sprinkle with cinnamon.

Note: I used a 26cm diameter pie dish and I still had pastry left over.

Milk Tart
 
Prep time
Cook time
Total time
 
Author:
Serves: 1-2 Tarts
Ingredients
Pastry:
  • 2 cups flour
  • 1 egg
  • ½ cup sugar
  • 2 tsp baking powder
  • 125g butter
  • pinch of salt
Filling:
  • 4 ½ cups milk
  • 2 ½ tbsp cornflour
  • 1 cup sugar
  • 3 eggs
  • pinch of salt
  • 2 ½ tbsp flour
  • 1 tsp vanilla essence
  • a big spoon of butter
Method
Pastry:
  1. Cream butter and sugar well together and add the egg, before beating well.
  2. Add all other ingredients - making a stiff dough.
  3. Press into one or two round cake tins/pie dishes.
  4. Bake blind for 15minutes at 180°C (use wax paper to cover the pastry and place dry beans/rice over the paper to weight the pastry down). Then remove the paper and beans/rice and bake for an additional 5minutes until light brown.
Filling:
  1. Bring milk to a gentle boil.
  2. Beat eggs well and add sugar, flour, cornflour and salt.
  3. Mix well.
  4. Pour boiling milk into the mixture and stir well.
  5. Return to stove and stir for 10-12minutes on medium heat until the mixture thickens.
  6. Add butter and vanilla essence and mix through, then pour into cooked shell.
  7. Allow to cool in the fridge (you do not need to cook the tart any further)
  8. To decorate, sprinkle with cinnamon.
Notes
I used a 26cm diameter pie dish and I still had pastry left over.

 

Comments

  1. melanie says

    this recipe produced the best milk tart i have ever eaten. i am aware of sugar and i halfed the sugar recommended and the tart is still fantastic. better than my mother’s who has been baking milk tarts for more than 30 yrs. thank you

  2. says

    WOW, that was an awesome milk tart. Very easy to make and it tastes great. I am not some great baker but even I could easily make it to a great product!!!!

    I am South African but live in Florida, USA. Nice to have something that tastes like home….. :)

  3. Fionn says

    WOW! This recipe made me feel like a PRO :)
    My friends and family still cannot believe that I made an awesome milk tart….

  4. Claire says

    I will attempt to make this for my South African boyfriend! If I buy already made pastry would it be shortcrust?
    Thanks

  5. Faz says

    Love the recipe. Either I did something wrong, or did what im supposed to do, but turns out you can make 2 milk tarts with this recipe. Oh, and just a tip for the newbies (because this was my 1st attempt at making a milk tart…ever) make the base thin, because it raises and looks like a cake if u make it too thick

  6. Bronwyn says

    Just amazing. Everyone says it’s the best they have ever tasted. I use tennis biscuit base instead of pastry. Very yummy :)

  7. David da Costa says

    Loved the recipe, replace the vanilla essence and place 3 Rooibos teabags into the milk while it warms. It Makes for an amazing unique twist

  8. Heidi says

    I agree this is the best Milk Tart ever, but mine did not set properly. Did I perhaps not allow the mixture to thicken enough? I had it in the fridge from 3pm until 8pm and it was more like pudding then tart. Any suggestions??

  9. SHEREEN says

    OMG, I ain’t the best baker but WOW, I made this for the first time and I felt like I have been baking all my life, Thanks for this boost to my confidence, now I am no longer afraid to try anything new….you are the best!!!!!

  10. Trudy says

    i’m a Pom and I have just totally impressed my SA partner and his kids with my first attempt at this. It was awesome and so easy – thanks!!

  11. antoinette says

    I have made some good milktarts before but will try this tonight! You can also buy puff pastry instead of short crust. Just make sure to prick the bottom of the tin when baking your pastry case, this will prevent it from rising too much.

  12. Christine says

    Hi guys, is this a no bake milk tart. i.e. Do you only bake the tart crust, then pour in the filling and let filling set in the fridge?
    I just made a milk tart via another recipe in a book, and it came out more souffle like, nothing much resembling a milk tart. Will try this recipe in future!

  13. Tamara says

    Hi,
    Just seen this recipe and looks great and just been to buy all the ingredients…i have never baked before..have a quick question…probably a very silly question, but,
    all the milktarts ive had (bought from the local SA shop) are cold…so once ive baked this, and ive left it to cool, can it just go into the fridge and be eaten whenever??

  14. Sa-eeda says

    So this is a refrigerated milk tart?
    And can I substitute the corn flour with custard powder or will it be too thick?

    • says

      I wouldn’t substitute the cornflour with custard powder although having said that I’ve never tried it. I think you’ll lose the great taste of a milk tart though.

    • says

      You do not cook this milk tart. You only cook the shell and then that’s it. The filling just needs to be chilled – so place the tart in the fridge.

  15. says

    Im a S.A. living in U.K. ive never been brave enough to try making milktart in the past but saw this recipe and Ive given it a go. Well all I can say is, its so easy, works like a dream and tastes fantastic!!Try it, you’ll love it.

  16. says

    Im a S.A. living with my family in U.K, ive never been brave enough to try milktart in the past but tried this recipe today, and its brillian, easy and tastes great!!go on try it you wont regret it.

  17. car says

    this is a a great recipe i love melk tart and i am not the best cook when i did this it was hard at first but the end results was so good and yummy.
    when i made it the first time the base went all funny it was to thick but if you only layer the tin a small bit it works.

    yummmy yummmy :) ^_^

  18. Anne Cereda says

    hello – I left South Africa 36 years ago and haven’t had a slice of melktert since then! I’d like to try your recipe, but could you mention the pie dish size? many thanks.

  19. vuyokazi says

    I tried it 2times it was perfectly yummy ,my kids and husband loved it they them both in 1 night cause with this recipe u can make two tarts same time I so love it ,I even tried to bake cake loaf and banan loaf my husband is impressed with my baking skills !!!big ups!!!nexttime I am making chocolate cake,no baking lemon cake,carrot ,those r my favourate thank you so much!

  20. sarah says

    I made this recipe it was pretty easy to make the filling but the pastry is a little hard to get right! So I suggest buying a ready made one, I made this for my family and my south African boyfriend! Hopefully they like it :-)

  21. says

    I made this milktart and it did not set at all even tho it was in the fridge for 9 hours what am I doing wrong ???????????????????????????helppp

  22. kathy says

    Hi This recipe sounds great! Plan to make it soon but was wondering about the amount of sugar? One cup sounds a lot! Thanks Kathy

  23. says

    i printed this recipe a long time ago but somehow i never tried it coz l thought it was too easy. This holiday though l decided to try it and oh my God it was heaven in my mouth. it was so very delightful to the pallete and i must say even my husband who is not keen on desserts tried this milk tart, cleaned his plate and asked for more. Thanks a lot. l loved this recipe. lts a must try for those who have never tried this.

  24. khanya siganga says

    i will most definitely try this one!! Love baking. It’ll be my first time thou… Thnxxx sounds awesome

  25. Minnie Beharie says

    Hi just want to know must the filling cool down before adding to the shell or straight out the stove. Please advise.

  26. Pat says

    Your recipes are great, minimum effort for maximum taste, you do have, to my mind, one fault, you don’t state the sizes of the pans, dishes etc., that should be used. I find it hard to judge what size should be used and therefore end up trying different dishes and creating a mound of washing up in an effort to find the right size pan!

  27. Melissa says

    I baked this with my kids and it turned out great! We shared it with friends and family and we have been asked to bake it again … soon! Thank you for a such an easy recipe!

  28. Bonolo says

    Hao! This is a custard tart…I made this hoping it is a melktert but alas, it was a custard one!!

    Thank for the recipe otherwise. It is easy to follow but consider changing the name of the recipe for the sake of all homesick South Africans.

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