Crustless Milk Tart

READY IN: 55mins
Recipe by keribarr

This is a firm family favourite. My mother use to make this with surplus milk (even if the milk was a little sour). It gets more firm the cooler it gets - so give it a chance to set once cooked. I don't think that it needs custard or cream or ice cream with it...besides you won't just want 1 helping!!!

Top Review by Januariesfontein

A really useful stand-by recipe! Hint: for a soft creamy texture, and to ensure the base doesn't brown too much, stand in a pan of water and keep it topped up during the hour of baking.

Ingredients Nutrition


  1. Melt the butter, add the egg yolks and sugar.
  2. Beat with a fork.
  3. Add the dry ingredients and milk to the egg mixture.
  4. Stifly beat the egg whites, fold into the mix and blend well.
  5. Pour into an oven dish about 35x20cm- the mixture should be about 3cm deep.
  6. Bake at 160C for 45-60mins.
  7. It is lovely with cinnamon sprinkled on top before cooking.

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