Milk Tart

Milk Tart

95
RENE CONRADIE 0

"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."

Ingredients

50 m {{adjustedServings}} servings 241 cals
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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:
  • 57 mg
  • 19%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  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

95
  1. 121 Ratings

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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 ...

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 wit...

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 plai...