Prep 30 mins
Cook 1 hr
Milktart is a very famous and well liked dessert here in South Africa. Both the Cape Malay and Afrikaner people have versions of it. After much trying and testing and many flops I find that I get success with this recipe. Milktart is tricky in the sense that when you pour the filling on the uncooked pastry you must do it carefully or most preferably spoon it as if any filling makes a tiny hole in pastry the filling will leak in the baking process and you will have a doughy tart as the crust will rise to the top. This is a Cape Malay version. Serve this with tea for a yummy treat. This makes a large 13x9 inch pie.
- 1 unbaked pie shell
- 1 liter whole milk (full cream)
- 10 large eggs
- 1 1⁄4 cups sugar
- 1 tablespoon cake flour, made into a paste with
- 2 tablespoons water
- 1⁄2 teaspoon ground cardamom
- Slowly bring the milk to the boil. Meanwhile beat the eggs and sugar together.
- Remove the milk from the heat and pour slowly into sugar and egg mixture.
- Continue stirring , add flour paste and then set aside.
- Grease the dish you are using for pie roll out your pie crust on a lightly floured surface and line your dish with it.
- Pour filling into it carefully place small knobs of butter on top and sprinkle with ground cardomom and bake on the bottom shelf of oven at 180 degrees celcius for 30 minutes.
- Move to the top shelf and then bake for another 10 minutes. Pie is done when filling has firmed up but there is still a slight wobble to it.