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Milk Tart – # 1 Foodtruck

Milk Tart

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.

Base 1

250ml Cake flour

5ml baking powder

2ml salt

80 ml sugar

100g butter ( For best results I only make milk tart with butter although margarine can be used)

1 extra large egg

Base 2 

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.

Filling

750 ml of milk

80g butter or margarine (BEST results BUTTER)

80ml cake flour

4 extra large eggs, separated

100ml sugar

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:

I hope you enjoy this delicious tasty milk tart. Let us know if you’ve tried it.

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