Blog - Delicious Milk Tart Recipe

Recipe: South African Milk Tart

Courtesy of Kelly Oswald, Banks Kitchen Shop Sales Manager

INGREDIENTS:

300g (about 1 and ½ packs) Tennis biscuits
150g butter, melted
700ml Full Cream milk
1 tin of condense milk
50gms Cornstarch
50ml Water
2tspoons Vanilla extract or vanilla essence
Pinch of salt
Cinnamon to decorate

METHOD:

Step 1: Crushed tennis biscuits and mix with melted butter until fully crushed.

Step 2: Grease your tartlet tin (I use a rectangle 35cm x 12cm tin) and line evenly with biscuit mixture to create a tartlet shell. Thereafter place in the fridge to allow the base to set.

Step 3: In a medium saucepan add the Milk, condense milk and vanilla extract, stirring before placing on the heat so the mixture is well mixed. All the condense milk must be dissolved. Put the on stove on medium heat, until the mixture reaches boiling point, checking in and mixing the mixture to ensure it doesn’t burn.

Step 4: While this is heating, separate the eggs and whisk the eggs white to soft peaks and set aside.

Step 5: In another bowl, whisk together the egg yolks, cornstarch and water to make a thick mixture. When the milk mixture is at boiling point take it off the heat and allow it to cool for about 2/3 minutes. Add the egg yolk mixture slowly while whisking vigorously all the time. Return pot to a low heat and constantly whisk until mixture thickens (about 5mins)

Step 6: Fold in egg whites to the milk mixture until well combined.

Step 7: Add mixture to tartlet shell. Allow to cool until its room temperature. Dust with Cinnamon and pop into the fridge until serving.

Decorate with fresh raspberries or strawberries.

This recipe can also convert into smaller individual tarts, It would make about 12 8cm tartlets.

SUGGESTED PRODUCTS:

DE BUYER RECTANGULAR TART TIN 36CM