Traditional South African Milk Tart By Immaculate Bites

Milk tarts have been a South African go-to dessert for decades! This crusty base and milky filling dessert is perfect for special occasions, or just a simple dessert to enjoy with your family on a lovely Sunday afternoon. Its smooth texture and creamy, cinnamon taste will definitely have you wanting a second helping! (or a third!)

Here’s what you’ll need:

For the pastry crust:

● 1 ½ cups of flour

● ⅓ cup of sugar

● ¼ teaspoon of salt

● 125g (9 tablespoons) of unsalted butter cut into small pieces

● 1 large egg yolk

For the milk filling:

● 2 ¼ cups of milk

● 2 tablespoons of butter

● 2 tablespoons of flour

● 3 - 4 tablespoons of cornstarch

● ½ cup of sugar

● 2 large eggs

● 2 teaspoons vanilla extract

● 2 teaspoons almond extract (optional)

● ½ teaspoon cinnamon

● ½ teaspoon nutmeg

Here’s what you’ll need to do:

For the pastry crust:

● Butter or spray a 9-inch pie pan and set aside.

● In a separate bowl, mix flour, salt, and sugar until combined. You can use a food processor for this too.

● Add butter and mix until rough dough forms.

● Separate one large egg yolk from egg whites. Add the yolk to the mixture and mix in.

● Remove the dough and knead for about a minute.

● Gently press the dough in the pie pan until the entire bottom and all the sides are covered.

● Place in the freezer for about 30 minutes or longer to prevent the dough from rising.

● Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius), place the pastry crust in the oven after freezing, and bake for about 25 minutes or until the crush is dry and golden brown. Set aside.

For the milk filling:

● In a saucepan over medium heat, melt butter with nutmeg and milk. Bring to a boil before removing from heat.

● In a separate bowl, mix flour, cornstarch, sugar, vanilla and almond extract together. Whisk in your eggs until smooth.

● Gently pour into the saucepan, making sure there are no lumps.

● Bring the saucepan back to the stove over medium heat and keep stirring until it starts to bubble.

● Cook for about 5 - 6 minutes, remove from the heat, and allow the mixture to cool.

● Once cooled, pour the mixture into the baked pastry crust. Sprinkle some cinnamon over it and chill in the fridge for about 4 - 5 hours or until the filling is set and stiff.

Tip: Make your milk tart the day before and allow it to set in the fridge overnight for the best results.

Serve and enjoy!