This Milk Tart is so rich and creamy. Every mouthful is so delicious, it literally melts-in-your mouth. It is an Easy Milk Tart Recipe and so says everyone that tasted it.
Easy Milk Tart Recipe
I know Milk Tart is supposed to be just that, Milk Tart. You need more milk than eggs but I changed things a bit. This Easy Milk Tart Recipe is supposed to be light and not too rich.
Let’s just say mine is a little of the opposite I think. All I can say different or not it tastes so delicious I didn’t have a piece leftover.
What is Milk Tart
Milk Tart or Melktert (in Afrikaans) is an Afrikaans pastry. It is a pastry shell filled with custard. Only this custard is supposed to have a higher ratio of milk rather than eggs like a normal custard.
Fresh Cream is not typically used in a Milk Tart but I did add some to my recipe. It just takes it to a whole new level of creaminess.
You have to try it to believe it.
I made a very simple pastry crust for this recipe. However, you don’t have to use a baked crust. Loads of recipes use a Tennis Biscuit Crust or if you’re not in SA you can use a Graham Cracker crust.
The crust has to be blind baked. This method prevents it from bubbling up. I have seen some recipes say if you freeze the dough no need to use the weights.
I must be honest I haven’t tried after freezing the dough so I can’t tell you if that method works.
If you are using Tennis Biscuits you will have to mix in some melted butter, once crumbled. You can also use a store bought Shortcrust pastry.
Besides baking the crust there is no other baking involved for this recipe. I cooked my custard and filled the crust. Popped it into the fridge and it was good to go.
There are recipes, like this one, where you can cook the custard in the oven. I haven’t personally tried it but it is a more traditional recipe.
Although I used half fresh cream and half milk you can easily use milk only. After all it is a milk tart. I must admit the cream does make it a little more indulgent.
Eggs and Butter
Most recipes use one egg for the filling as the milk is the star. I have used a couple extra eggs, again it does add to the richness of the filling.
The addition of the butter to the custard is what gives it that silky finish.
This Milk Tart can be made ahead of time, at least 2 days in advance. It must be covered and refrigerated.
Alternatively you can make the tart shell a few days before and make the filling on the day of serving.
If you do try this recipe please drop me a comment and a star rating. It is always appreciated.
More Recipes to try:
Easy Milk Tart Recipe
- 125 gram/1/2 cup butter cold
- 1&1/4 cup cake wheat or all purpose flour
- 2 tbsp castor sugar
- 1/4 cup cold water fridge cold
- 1 cup/250ml full cream milk
- 1 cup/250ml fresh cream
- 1 cinnamon stick
- 3 extra large eggs
- 2 tbsp cornflour/cornstarch
- 2 tbsp cake wheat flour or all purpose flour
- 1 tsp vanilla essence
- 2 tbsp butter
- pinch of nutmeg
- 2 tsp ground cinnamon
- Cut the cold butter into cubes. Place the flour, sugar and butter in a food processor and process until it resembles a coarse meal
- Slowly add little bits of water until the dough clumps together
- Roll out the dough and place in a 24cm tart pan/dish
- Place in the freezer for 30 minutes
- Preheat oven to 160 degrees Celsius or 320°F. Place a piece of parchment paper into the pastry shell and cover with baking beans or any beans or rice. Bake at 160 degrees Celsius for 20 minutes
- After 20 minutes remove the paper and the beans. Bake for another 20 minutes or until pastry is cooked and slightly brown. Set aside
- Place the milk, cream and cinnamon stick in a saucepan. Bring to a gentle boil. Remove from heat
- In a separate bowl mix the eggs, sugar, vanilla essence, nutmeg, cornflour (cornstarch) and flour. Whisk it all together until smooth
- Remove the cinnamon stick from the milk mixture. Add about a half cup of milk mixture to the egg mixture and give it a stir. This is to temper the eggs. Mix in the remaining egg mixture, using a strainer, to get rid of any lumps. Use a whisk to stir
- Return the saucepan to the heat and keep stirring until it thickens, 3-4 minutes
- Remove from heat. Mix in the butter. Pour the custard into the pastry shell and refrigerate for at least 3-4 hours
- Sprinkle the cinnamon on top and serve chilled
- You can leave out the cinnamon stick if you don't have any. It just adds that extra bit of cinnamon flavor when infused with the milk
- The cream can be replaced with another cup of milk