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Milk Tart

Milk Tart

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
RENE CONRADIE

RENE CONRADIE

This custard pie with a sweet pastry crust is a South African favorite, especially at tea time. I got this wonderful recipe from a friend.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.
  3. Bake in preheated oven for 10 to 15 minutes, until golden brown.
  4. In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
  5. In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.
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Reviews

lorena
47

lorena

12/25/2008

After reading the reviews, i must say i'm very surprised, mmm... this crust is not soft at all! you have to wait until it's completely cooled. To make sure that your tarts remain crusty, do not chill them (the crust could become soggy in the fridge). Mine also puffed up, and i had a hard time trying to remove them from the pan, but that's baking, we can't always blame the recipe. I had to add more flour, an extra tablespoon or so, but that was because of the eggs, we have our own chickens and they lay huge eggs, that's for sure! I also made mini tarts, and right after removing them from the oven, started pressing the center and sides of each tart with my thumb, so there'd be enough room for the custard later. I promise, when they cooled they were crusty and delicious. I was a bit skeptical about the custard, used a vanilla bean instead of the vanilla extract, but it was bland. After eating one of the tarts, i only can say both the crust and custard pair perfectly, the crust contains enough sugar to offset the lack of it in the custard. These tarts are not good, they are scrumptious!!!! Added more sugar to the leftover custard, and served it in individual cups. Thank you Rene!!!

Nana Sidek
39

Nana Sidek

6/16/2006

This was really awesome. I make this into mini tarts using muffin tin and get 24 medium tartlets. As for the ground cinnamon, I added 1/2 teaspoon of brown sugar to it before sprinkle it and within 1/2 an hour 12 pieces is gone without being chilled!

OMOBELLE
32

OMOBELLE

5/5/2005

A South Africa native brought a Milk Tart to a potluck I attended several years ago. I was intriqued then and happy that this recipe tastes exactly like I remember his did. It was delicious plain and I also enjoyed a berry sauce and a chocolate sauce on top. It gets only three stars because the crust stuck to the glass pie dish - it came out looking more like cookies in pudding.

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