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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!
This was a really easy recipe to make. I would probably add some pumpkin pie spice next time. It was a little too simple.
This is so good! My two toddlers just loved it. The crust is a bit cookie-like, and smells so good while it's baking. The filling is very creamy and light. The sprinkling of cinnamon sugar looks wonderful. Thanks!
Friends of mine asked me to cook African for them so I decided to make milktart for dessert. Unfortunatley I left my cookbooks in RSA when I moved here. This recipe is just like the one I remember and tastes wonderful. Thank you for posting.
simple and yummy!! kids liked too!!
Made a scaled down version and used smaller serving size 'tart pans' - wish that I could have added a photo! The crust easy and a delicious shell for the filling. Filling went together so well - nothing like the whisks and heavy bottomed pots we have these days for the making of puddings! Perfect for the cool and chilly June days we had last week.
I agreed with another post that this would taste good without the crust. Great flavor though; had a bit of trouble getting the custard to "set-up" like I envisioned.