Indulge in the delightful harmony of flavors and textures with our exquisite Milk Tart recipe. Once you have tried it you will never forget the experience.
Originating from South Africa, this beloved dessert encapsulates the essence of comfort and tradition in every velvety bite. Picture a buttery, crumbly crust cradling a luscious, custard-like filling, adorned with a delicate sprinkle of cinnamon.
As you embark on this culinary journey, you’ll find that creating this masterpiece is not just about crafting a dessert – it’s about weaving together the threads of history, culture, and taste into a truly enchanting experience. So, gather your ingredients, immerse yourself in the art of baking, and let the aroma of warm spices and sweet nostalgia fill your kitchen.
Our Milk Tart recipe promises to be more than a dessert; it’s a taste of heritage, a slice of comfort, and a testament to the joy of savoring life’s simple pleasures.
Milk Tart Recipe
- 1 Stand mixer
- 1 Pie Dish
- 1 Saucepan
- 1 Mixing bowl
- 250 gr Butter
- 125 gr Sugar
- 1 lrg Egg
- 375 gr Flour
- 1 pinch Salt
- ¼ tsp Baking Powder
- 950 ml Milk
- 1 tbsp Butter
- 1 tsp Vanilla Essence
- 2 lrg Eggs
- 100 gr Sugar
- 2 tbsp Corn Starch
- 1 Pinch Salt
- 1 tsp Cinnamon Powder
Instruction Video (please like and subscribe)
- In your stand mixer combine the butter and sugar. Mix well until nice and fluffy.
- Add the egg and mix well,
- Mix the flour, salt, and baking powder together, and then add to the butter/sugar mix and mix well using a paddle attachment on your stand mixer.
- Once well mixed remove the dough from the mixer and roll to a circle with a thickness of approx 2mm.
- Line your pie dish with the dough and trim the excess.
- Cover with cling wrap and place in fridge for 10 to 15 minutes to chill.
- Preheat your oven to 180℃
- Bake in the oven for 15 minutes at 180℃
- Add 2 eggs to a fresh mixing bowl. Add a pinch of salt and sugar. Mix together.
- Place 900ml of milk into a saucepan and add the 1 tbsp of butter. Bring to a simmer on the stove.
- Add the vanilla essence to the remaining 50ml of milk, Add 2 tbsp cornstarch and mix together. Add to the mixing bowl and mix well.
- Once your milk simmers then pour the milk slowly onto the egg mixture in your mixing bowl while stirring continuously.
- Return the mixture to the saucepan and return to the stove.
- Stir continuously until the mixture starts to thicken and to bubble. Remove from heat.
- Add the custard filling to the pie crust.
- Sprinkle with the cinnamon powder.
- Chill in the refrigerator for at least 2 hours but preferrably overnight.
- Slice and enjoy.