Being South African and loving Milk Tart are one in the same.
Omnipresent at every tea, dinner party, special occasion, church bazaar, bake sale, home industry, supermarket, or bakery in South Africa.
You’ll find more milk tart recipes in local cookbooks, magazines & foodie blogs than any other local dish with Afrikaner wife’s competing for first prize, their recipe being a family secret handed down through generations…
This recipe is a modern version that’s easy to make:
3 tablespoons butter, melted
1 cup white sugar
3 egg yolks
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
4 cups milk
3 egg white
1 tablespoon cinnamon sugar
250g digestive biscuits, crushed
110g melted butter
Preheat the oven to 180°CFor the pie crust, In a food processor blend the tennis or digestive biscuits, place in a bowl with the melted butter and mix until combined and crumbled.
Transfer to the pie dish and spread over the bottom and up the sides, firmly pressing down.
Bake for 10 minutes, or until lightly browned. Remove from oven and place the dish on a wire rack to cool.
For the filling, in a large bowl, mix together the butter and sugar until smooth.
Add the egg yolks and beat until light and fluffy.
Sift in the cake flour, baking powder and salt, and stir until well blended.
Mix in the vanilla and milk.
In a separate bowl, whip the egg whites to stiff peaks using an electric mixer.
Fold into the mixture.
Pour into the prepared tart tin.
Bake for 40-50 minutes in the preheated oven until the center is set when you gently jiggle the milk tart.
Leave to cool & sprinkle cinnamon over the top.
Serve chilled or at room temperature.