OH SO FLUFFY MILK TART
Milk tart # 1 is a classic South African heritage recipe and it’s utterly delicious. This recipe is relatively quick to make and you need to be on the ball when making the filling and stirring constantly. Easy and fluffy, I have tried a few different recipes and eventually mixed and matched to create this amazing dish. Best of all it tastes better than the shop bought ones. You can make it crustless, one with a base or one with tennis biscuits or any other biscuit you like.
I’ll give you a simple base recipe and biscuit one, feel free to try each one and let us know which you prefer.
This recipe makes 2 tarts and yes you will definitely eat both. My 7-year-old son loves sweet dishes and he was a bit sceptical to try this dish when he saw me making it. Once he did he just could not get enough of it. I’m pretty sure he ate half a tart all by himself.
250ml Cake flour
5ml baking powder
80 ml sugar
100g butter ( For best results I only make milk tart with butter although margarine can be used)
1 extra large egg
1 pk of crushed tennis biscuits or your prefered choice
I usually guess on my butter amount but I would say about half cup softened. You want to mix this together and pat it down into your two greased 23cm pie plates.
750 ml of milk
80g butter or margarine (BEST results BUTTER)
80ml cake flour
4 extra large eggs, separated
ground cinnamon for sprinkling
- Base 1: Sift flour, baking powder and salt. Add sugar and rub in the butter. Add beaten egg and mix well to a soft dough.
- Base 2: Mix crushed biscuits and butter.
- Press dough or biscuits into 2 greased 23cm pie plates.
- Filling: Heat milk in a heavy-based saucepan. Add butter, melt and remove from heat.
- Sift flour and salt, add egg yolks with sugar and beat well. ( I usually use a wooden spoon here)
- Add some of the heated milk to the egg mixture, stir well and pour back into the saucepan. Boil for a few minutes until thick, stirring constantly, and remove from heat.
- Beat egg whites until soft peak stage and fold lightly into cooked mixture. Pour filling into the 2 bases.
- If you have opted for Base 1 then bake in a preheated oven at 180 deg Celsius for about 20 min, sprinkle ground cinnamon over the top and bake for another 10 min minutes. If you have opted for Base 2 or no base then only bake for about 15-20 min and once out the oven then sprinkle with cinnamon. Allow to cool to room temperature before putting it in the fridge to set completely. ENJOY! / EET LEKKER! YUMMY!!!
Things you might need:
- Spring Chef Heavy Duty Stainless Steel Metal Measuring Spoons for Dry or Liquid, Fits in Spice Jar, Set of 6
- GoodCook Classic Wooden Rolling Pin with easy roll I have a wooden one and I have a marble one. I absolutely love my marble one better.
- Fox Run 4050 Marble Rolling Pin and Base, White
- Digital Food Scale Digital Weight Scale, Grams and Ounces by Greater Goods
- OXO Good Grips 2-Cup Angled Measuring Cup
- Safinox 18/10 Stainless Steel Tri-Ply Thermo Capsulated Bottom 1.5-Quart Sauce Pan with Glass Lid, Induction Ready, Dishwasher Safe
- Cook N Home 8-Piece Nonstick Heavy Gauge Cookware Set, Black
- Pyrex 9 Inch – 23 Cm Pie Dish
- Wooden Spatula Bamboo Utensil Set- 6pcs Premium Wooden Cooking Spoon Kitchen Cooking Tools Perfect for Nonstick Pots and Pans Cookware (Turner Spatula Mixing Forked and Slotted Spoon)
- BELLA 14460 Hand Immersion Blender with Whisk Attachment, 2.65 lb, Red
- OXA Smart 800W 12-Speed Immersion Hand Blender Set Includes BPA-Free Food Chopper / Egg Beater / Beaker, Titanium Coating Blade, Slip-proof Ergonomic Grip Detachable, Comfortable Silicone Button,Black
I hope you enjoy this delicious tasty milk tart. Let us know if you’ve tried it.