Creamy Milk Tart

Creamy Milk Tart baked in a springform loose round cake pan

The great thing about a milk tart is that you usually have all the ingredients right in your kitchen already!

Creamy Milk Tart

Silky smooth with a generous sprinkle of cinnamon – that is the best way to describe this creamy milk tart. This velvety teatime treat or dessert is intricately intertwined with South African culture. Take deliciousness to another level with this creamy milk tart recipe. The great thing about a milk tart is that you usually have all the ingredients right in your kitchen already! No need to take a trip to the supermarket for some special or expensive ingredients.

If you prefer your milk tart to be a bit sweeter, you can increase the quantity of sugar. You can also play around with flavours when preparing the filling. For this recipe, we have used one teaspoon of almond essence. However, you can easily swap it for one tablespoon of vanilla essence.  Or be adventurous, and experiment with alternative flavours!

This creamy milk tart has been baked in a non-stick springform loose base round cake pan. Remember to allow the milk tart to cool down before removing it from this type of cake pan. Store in the fridge for up to three days. Freezing is not advisable as the texture may change when thawing.

Milk Tart baked in springform loose round cake pan

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Recipe by Irene Muller Course: DessertCuisine: South AfricanDifficulty: Easy
Servings

7

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • CRUST
  • 1 cup flour

  • ¼ cup sugar

  • 125 g butter

  • 1 egg

  • 3 teaspoons baking powder

  • pinch of salt

  • FILLING
  • 1 litre milk

  • 4 tablespoons sugar

  • 1 tablespoon butter

  • 2 egg yolks

  • 2 egg whites

  • ½ cup milk

  • 4 heaped tablespoons corn flour

  • 2 tablespoons cake flour

  • 1 teaspoon almond essence

Method

  • CRUST
  • Prepare your springform loose base cake pan by spraying it with Cook & Spray.
  • Using an electric mixer beat the butter and sugar until smooth, light and creamy.
  • Add the egg and beat until well mixed.
  • Sift the flour, salt and baking powder together and fold into the egg mixture.
  • You may add some milk if the mixture is not soft and spreadable.
  • Spread the crust dough evenly into the springform cake pan with your fingers to form the crust. Ensure to spread right up to the rim. 
  • Preheat the oven to 180°C / 356°F.
  • FILLING
  • Bring 1 litre of milk to the boil with the sugar and butter.
  • Beat the egg yolks together with ½ a cup of milk. Then add the corn flour and cake flour. Mix well.
  • Add slowly to the milk mixture and stir continuously to prevent lumps.  Ensure it does not burn (you might need to turn down the heat). 
  • When the mixture has thickened, remove from the stove.
  • Beat the egg whites until stiff and set aside.
  • Add the almond essence to the filling and fold in the egg whites.
  • Pour the mixture into the prepared crusts and bake until brown, about 30 minutes.
  • Remove from the oven and let it cool slightly and sprinkle cinnamon on top.
  • Allow to cool completely before serving.

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