South African Crustless Milk Tart
This desert recipe was given to me by my South African friend Sheralee. I haven't tried it yet, but it sounds delicious. Posted for ZWT 4.
- Ready In:
- 3⁄4 cup self-raising flour
- 2 cups milk
- 2 eggs
- 3⁄4 cup sugar
- 1 teaspoon vanilla essence
- 1 ounce butter, melted
- 1 pinch salt
- 1⁄2 teaspoon cinnamon
- Put all the ingredients together into a bowl or food processor and beat to a smooth batter.
- Pour into a buttered pie dish (approximately 23cm/9" in diameter, but it doesn't matter if it's not exact, the finished tart will just be either a bit deeper or shallower). Sprinkle the cinnamon over the top.
- Bake for 45 minutes at 175C / 350°F
- Serve warm or cold. It sinks and becomes denser as it cools. If you eat it hot you'll need a spoon to scoop up the soft custardy tart but cold you can pick up the slices in your hand, if it hasn't vanished long before then. :).
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I just made these and they turned out really well. However A tip I would add or change is to whip up some cinnamon sugar and do a heavy coating over the top to produce a nice crust on top. I think that would have made this recipe delightful, however with the current setup they were delicious. My tarts were ready after 40 minutes in the oven and they tasted really good. The flavor, texture and recipe were awesome. You really do just through everything into a bowl and it works out perfectly. *dont worry if your batter is literally liquid, thats normal, I alos had a few chunks of butter floating around that werent getting mixed in but i think that's also fine" P.S I didnt have any self rising flower so i made my own by using a simple recipe of all purpose flour and a few other things. Overall id give this a very 5/5Reply
The recipe is user friendly. I thoroughly enjoyed the milk tart for its simplicity and delicious flavor. I could have scaled down the original serving size from 6-8 to 4. But, the large batch was worth it as I had milk tart served cool in the morning with a hot cup of coffee. Or, after dinner with a glass of sweet, dessert wine. Yum! By the way, I dusted the top of the milk tart before baking with a blend of cinnamon and sugar so I ended up with a very light caramelized crust.Reply
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