Milktart is yet another one of those proudly South African favourites. And boy, it sure is a favourite in this household. However, this is not a traditional recipe for milktart, this one has a bit of a twist. Instead of using sugar to sweeten the ‘custard’, I used condensed milk. It adds a lovely creaminess as well as really great flavour that you can only get from condensed milk. And you know something is good when a very loud Afrikaans family all go completely silent while eating it. And that’s exactly what happened when I served this as dessert last week.
I made the pastry for the crust myself but you could very easily just use ready-made shortcrust pastry if you’re strapped for time. What adds to the fabulousness of this recipe is that, unlike other milk tart recipes, the filling doesn’t have to be baked. You just allow it to cook on the stove, pour it into the baked crust and refrigerate. Too easy and absolutely delicious!!
Makes 1 standard size milk tart
For the crust: (If you find that there is too much dough for your pie dish, wrap the left-over dough in clingwrap and freeze for the next time you want to make this recipe.)
70ml (2.37 fluid ounces) (5tbsn) caster sugar
70g (2.47 ounces) softened butter
250ml (8.45 fluid ounces) (1 cup) flour
5ml (0.17 fluid ounces) (1 tsp) baking powder
pinch of salt
For the filling:
1 tin condensed milk
500ml (16.91 fluid ounces) milk
15ml (0.51 fluid ounces) butter/margarine
2 large eggs
50g (1.76 ounces) cornflour
5ml (0.17 fluid ounces) Vanilla extract
Cinnamon for sprinkling
- For the crust, cream the butter and sugar together until light and fluffy. Add the egg and beat well before adding the flour, baking powder and salt. Mix well.
- Press the dough into a pie dish and bake for 15 minutes at 200°C (392 degrees Fahrenheit). Remove from oven and allow to cool.
- For the filling: Combine the condensed milk, milk and butter/margarine in a small pot/saucepan and allow to come to boiling point.
- Beat the eggs, cornflour and vanilla together. Whilst whisking, slowly pour 1 cup of the milk mixture into the egg mixture and whisk well. Add the egg mixture into the rest of the milk mixture and allow to gently thicken whilst continuously stirring to prevent lumps. It should take about 5-7 minutes for the mixture to thicken. Taste it to make sure there’s no ‘floury’ taste and texture, it should be completely smooth. The filling needs to be the consistency of thick-ish cheese sauce before pouring over the crust. If it’s not, add another 2 tsp of cornflour mixed with 1tbsn cold milk and allow to cook and thicken a bit more.
- Pour the filling into the cooled pie crust and sprinkle with cinnamon. Refrigerate until firm and set (about 2 hours).