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Grandma’s Milk Tart

This is an excellent recipes which may end the search for a light and flavourful tart with a thick and creamy filling and paper thin crust! Serve slightly warm or cold.  Be sure to also try Carolié’s easy Quick Baked Milk Tart, which is a crustless version of this South African favourite.

Quick Sweet Pie Crust
250 ml cake flour
1 ml salt
2,5 ml baking powder
30 ml sugar
80 g butter
1 large egg

200 ml cake flour
2 ml salt
1 liter milk
1 cinnamon stick
60 g butter
125 ml sugar
2.5 ml vanilla essence
4 large eggs, separated
5 ml baking powder

  1. Preheat the oven to 200 °C and grease a large pie dish (26 cm x 5 cm) or 28 cm x 3 cm or two smaller pie plates (22 cm x 2.5 cm with non-stick cooking spray.
  2. Place the ingredients for the crust in a bowl and mix by hand until a smooth, soft dough is formed.
  3. If using two small pie dishes, divide the pastry in half and press the pastry into the two smaller dishes. If using a medium or large pie dish, press the pastry onto the base and up the sides of the dish.  Refrigerate the dish(es) while you prepare the filling.
  4. To make the filling, heat 750 ml of the milk with the cinnamon stick to boiling point.
  5. Mix the remainder of the milk with the cake flour to form a smooth paste.
  6. When the milk starts to boil,mix a little of the hot milk with the paste and return to the saucepan.
  7. Bring it to a boil over moderate heat while stirring with a wire whisk until a smooth thick sauce is obtained and simmer gently for 2 minutes. Remove from heat and beat in the salt, butter, sugar and flavouring.
  8. Beat the egg yolks, beat in a little of the hot sauce, return to the saucepan, mix well and allow to cool – do not cook any further, the eggs should cook and set in the oven.
  9. Beat in the baking powder.
  10. Beat the egg whites until soft peaks form, add to the cooled sauce and mix gently until evenly blended.
  11. Divide the filling evenly between the two dishes or pour it into the medium or large dish.  Do not overfill the dishes!
  12. Sprinkle with a little ground cinnamon.
  13. Bake the milk tart for about 12 minutes for the small pie dishes and 15 to 18 minutes for the large tart or until set, well-risen and a golden colour. It should not be completely set.
  14. Switch off the oven, place a wooden spoon in the oven door and leave the tart(s) in the oven for a further 10 minutes to cool and set gradually.
  15. Allow to cool and set before cutting into wedges.

Recipe by Carolié de Koster from the Art Of Cooking recipe book page 650.