Description
Milk Tart is a classic South African dessert featuring a creamy, cinnamon-infused custard filling nestled in a flaky pie crust. This traditional treat is smooth, sweet, and best served chilled, making it an ideal dessert to enjoy with tea or coffee.
Ingredients
Scale
Pie Crust
- 1 pre-made 9-inch pie crust (or homemade)
Custard Filling
- 2 cups whole milk
- 1 tablespoon unsalted butter
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (plus more for topping)
- Pinch of salt
Instructions
- Preheat and Blind Bake: Preheat your oven to 350°F (175°C). Place the pie crust into a pie dish and blind bake it for 10 minutes to ensure a crisp base. Once baked, remove from oven and set aside to cool slightly.
- Heat Milk and Butter: In a medium saucepan, combine the whole milk and unsalted butter. Heat over medium heat until the mixture is steaming but not boiling, ensuring the butter is melted without scalding the milk.
- Mix Dry and Wet Ingredients: In a separate bowl, whisk together the sugar, all-purpose flour, cornstarch, eggs, vanilla extract, ground cinnamon, and a pinch of salt until smooth and well combined.
- Temper the Eggs: Slowly pour the warm milk and butter mixture into the egg mixture while whisking continuously. This gradual mixing prevents the eggs from curdling by slowly raising their temperature.
- Cook the Custard: Return the entire mixture to the saucepan and cook over medium heat. Stir constantly until the custard thickens, which should take about 5 to 7 minutes. The mixture should be thick enough to coat the back of a spoon.
- Fill Pie Crust: Pour the thickened custard into the pre-baked pie crust. Use a spatula to smooth the top evenly.
- Add Cinnamon Topping and Chill: Sprinkle additional ground cinnamon over the custard. Allow the tart to cool to room temperature, then refrigerate it for at least 2 hours or until fully set.
- Serve: Once chilled and set, slice the milk tart into 8 pieces and serve cold, ideally with tea or coffee.
Notes
- For a homemade crust, a sweet shortcrust pastry works best.
- Adjust the amount of cinnamon to suit your taste preference; adding a pinch of nutmeg can add an extra layer of flavor.
- This tart is best served cold after chilling to allow the custard to fully set.
- Pairs wonderfully with tea or coffee for an authentic South African dessert experience.
