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…