Traditional South African Milk Tart Recipe

Ingredients for the Crust
1 cup cake flour
2 tablespoons caster sugar/super fine sugar
125g butter (cut into small blocks and from the fridge)
1 egg yolk
3 tablespoons iced water
Pinch of salt

1 1/2 cups milk
2 tablespoons sugar
5 tablespoons butter
pinch of salt
1 teaspoon vanilla essence
1/4tsp ground nutmeg
3 tablespoons maizena/cornflour
1 cup cream
3 egg yolks beaten
A little Cinnamon and Caster Sugar mixed together for sprinkling at the end

Sift the flour, salt into a large bowl, add the caster sugar and butter and work with
your fingers until it resembles breadcrumbs. Now add the egg yolk and cold water
and mix with a fork until combined and the dough is coming away from the sides of
the bowl. Gather up the dough, wrap in cling film and Chill for about 1/2 an hour.

Take a 23cm round baking dish and press the dough as thin as you can into the
base and up the sides of the dish.

Bake the crust on it's own in a 180 Celsius over for 10 minutes, remove and allow to
cool while you prepare the filling.

In a bowl add the cream and maizena/cornflour and whisk to combine.

In a pot over a medium to high heat bring the milk to the boil, add the sugar, butter
and salt and stir furiously, remove from the heat, add the vanilla essence and
nutmeg, stir and pour over the cream mixture, mixing well.

Now pour the egg yolks into the mixture and whisk very well. It should start to
thicken. Pour the mixture into the pie crust and bake at 180 Celsius for 20 minutes.
Remove from the oven, sprinkle with cinnamon sugar mix serve hot or cold.

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