Prep 15 mins
Cook 15 mins
This is a recipe that was given me by a friend from South Africa. There is nothing complicated or sophisticated about it. Maybe that's why it tastes so good. Be sure to make this if you have kids.
- Preheat oven to 400 degrees F.
- For crust: Cream butter and sugar.
- Add eggs, then flour, salt and baking powder.
- Using ½ of dough, press into pie plate.
- Repeat with other half of dough in other pie plate.
- Prick all over with fork and bake for 10 minutes.
- No further baking is required.
- For filling: Boil milk and butter, add remaining ingredients (thin flour and cornstarch out with milk first).
- Mix well.
- Whisk until custard thickens.
- Pour into baked shells and sprinkle with cinnamon and sugar.
I made this tart for Easter dinner and it was easy to make and delicious. I halved the recipe and used a single 10 inch springform pan. After coming to room temp, I placed the tart in the fridge for an hour. The fridge helped firm up the tart and I was surprised how nicely it sliced. I will be making this again! Thanks for posting.
I made this a couple of nights ago and forgot to post a review. It was a way for me to get rid of an excess of milk that I had in the cooler, and I think they turned out quite nice. I kept expecting the filling to firm up a little more, but it really didn't do that..after reading other reviews I found that it was to be a little "messy". My friends loved the taste, and I too thought that it was very similar to rice pudding. I added a little nutmeg on top with the cinnamon, and omitted the sugar topping. My friend mentioned that it tasted similar to an Afghani pudding that had cardamom in it. I will try that next time. Thanks Evelyn!
I can't comment on the crust, because I used a store-bought one, but I love the filling. For some reason it reminds me a lot of rice pudding, very much comfort food!