Milk Tart

"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."
 
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photo by Pikake21 photo by Pikake21
photo by Pikake21
photo by NessaJane photo by NessaJane
photo by BLUE ROSE photo by BLUE ROSE
photo by eatrealfood photo by eatrealfood
Ready In:
30mins
Ingredients:
15
Yields:
2 tarts
Serves:
12
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ingredients

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directions

  • 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: Heat milk and melt butter in it. Allow to cool 10 minutes before proceeding with recipe.
  • Beat eggs with flour, cornstarch, sugar and vanilla. With a ladle, slowly dribble in some of the hot milk mixture while whisking eggs continuously, to temper the eggs and bring them up in temperature. Add all the milk mixture in this way, never forgetting to whisk.
  • Pour the custard back into the pot and cook, whisking constantly, until custard thickens, about 8 minutes.
  • Pour into baked shells and sprinkle with cinnamon and sugar.
  • Allow to cool completely, and refrigerate.

Questions & Replies

default avatar
  1. Jess H.
    Hi, What do you mean by "thin flour and cornstarch out with milk first"? Thanks, Jess
     
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Reviews

  1. scotthuntington
    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.
     
  2. Sonia
    I just made this recipe, and it was a disaster. I followed the directions to the tee, and the filling never set. Either the measurements are wrong or the original poster forgot to finish the recipe instructions. And I'm not a novice baker. I actually am a part time chef! I don't know how on earth this recipe has a rating of close to 5 stars!
     
  3. Pikake21
    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!
     
  4. Crystella
    Delicious! It's custard-like, but on the milky side. I made half the recipe, substituted half of the sugar for brown sugar, and swirled the cinnamon sugar on top. Excellent recipe to use up extra milk.
     
  5. eatrealfood
    exactly the way we make it back home in SA! my sisters used to make it all the time, only difference is that we sprinkle nutmeg instead of cinammon on the top. it tastes great all the same.
     
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Tweaks

  1. Crystella
    Delicious! It's custard-like, but on the milky side. I made half the recipe, substituted half of the sugar for brown sugar, and swirled the cinnamon sugar on top. Excellent recipe to use up extra milk.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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