Milk Tart
Photo Credit: Elina Fairytale from Pexels

Yum: If you used to loved gorging on sugary treats as a child, this easy-to-make milk tart (melktert) recipe will make your mouth water. You can make this at home with ease.

 

South Africa (06 August 2021) – Are you craving a homemade milk tart, but don’t know how to make yourself a perfect-for-entertaining tart? Luckily, help is at hand today as we, at Good Things Guy, decided to share our favourite milk tart recipe by Irene Muller… And you don’t have to turn the oven on!

Photo Credit: Irene Muller

Ingredients:

  • 1 litre full cream milk
  • 3 tablespoons butter
  • 4 eggs
  • 1 cup sugar
  • 3 tablespoons cornflour
  • 3 heaped tablespoons flour
  • 1/2 tablespoon custard powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla essence
  • cinnamon sugar
  • 1 packet biscuits
  • 1 cup Butter
  • 1 teaspoon Cinnamon
  • 1 packet Crushed Tennis Biscuits (dry biscuits with coconut).

Method:

  • Melt 1 cup butter and 1 teaspoon of cinnamon then mix it all together 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.
  • Beat the eggs and sugar until fluffy.
  • Make a mixture in a cup with the cornflour, flour, custard powder, salt and vanilla with a little of the milk so as to not form lumps.
  • Pour milk and the butter in a saucepan and bring to boil.  Be careful not to burn the milk.
  • Add the cornflour 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.
  • Feast!

Sources: Irene Muller Baking
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