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A South African classic: No-bake Fridge Milk tart Recipe
No-bake, quick and delicious – this easy Milke Tart (Melktert) recipe will keep your taste buds singing.
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This Milk Tart recipe is a real winner!
For those who do not know, milk tart or melktert is a South African traditional dessert consisting of a sweet crust containing a custard filling made from milk, flour, sugar and eggs. The ratio of milk to eggs is higher than in a traditional Portuguese custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour.
If you would like to make a crust, melt 1 cup butter and 1 teaspoon of cinnamon and add it to a packet of crushed Tennis biscuits before pressing into a greased pie dish and refrigerating.
Fridge Milk Tart Recipe (No Bake)
Course: DessertDifficulty: EasyPrep time
30
minutesCooking time
1
hourTotal time
1
hour30
minutesTraditional South African Milk Tart (Melktert) recipe that requires no banking as it is a fridge tart.
Ingredients
- MILK TART MIX INGREDIENTS
1 litre 1 full cream milk
3 tablespoons 3 butter
4 4 eggs
1 cup 1 sugar
3 tablespoons 3 corn flour
3 heaped tablespoons 3 flour
1/2 tablespoon 1/2 custard powder
1/4 teaspoon 1/4 salt
1 teaspoon 1 vanilla essence
cinnamon sugar
1 packet 1 biscuits
- MILK TART CRUST INGREDIENTS (optional)
1 cup 1 Butter
1 teaspoon 1 Cinnamon
1 packet 1 Crushed Tennis Biscuits (dry biscuits with coconut)
Method
- CRUST (skip if you do not want a crust)
- Melt 1 cup butter and 1 teaspoon of cinnamon then mix it with the packet of crushed Tennis biscuits
- Press it into a greased pie dish at the bottom and on to the sides then refrigerate for a few hours before you make your Milk Tart mix
- MILK TART (Melktert) MIX
- If you opted for nu crust then prepare your dish for the milk tart by arranging the biscuits at the bottom and on the sides of the dish.
- Beat the eggs and sugar until fluffy and light.
- Make a mixture in a cup with the corn flour, flour, custard powder, salt and vanilla with a little of the milk so as to not form lumps.
- Pour milk and the butter in saucepan and bring to boil. Be careful not to burn the milk.
- Add the corn flour mixture and lastly the eggs and sugar.
- Place back on extremely low heat and constantly mix with a whisk while you let it simmer for at least 10 minutes until thickened and completely cooked. Be careful to not let it burn. If not thick enough, add a tablespoon of cornflour mixed with a little milk. Keep whisking until the sauce is blended and smooth. Simmer for another three to four minutes, whisking frequently. The mixture should have the consistency of a thick sauce.
- Pour in prepared dish. Sprinkle with cinnamon sugar.
- When cool, place in refrigerator for 1 hour or longer.
Notes
- You can replace certain ingredients if necessary. Use almond flour, diabetic biscuits and sweetener instead of flour, Tennis biscuits and sugar
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