These classic South African unbaked milk tarts are so easy and delicious. The base is made with the iconic Baker’s Tennis biscuits and melted butter.
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Milk tart is a classic South African heritage recipe and it’s utterly delicious. The filling consists of either a cooked custard filling and the tart itself can be baked or unbaked. When it’s baked it’s the most similar to a Portuguese pasteis de nata and originates from the Dutch part of our heritage.
I have done a baked milk tart recipe on my site and it’s a really nice one. I added a twist and infused Earl Grey tea into the filling turning it into a London Fog rendition, but you could leave that out and make a traditional version.
These mini tarts are novel but they require more biscuits for the base and take a little longer to make. It’s much easier to go with one large milk tart and then use one packet of biscuits. I’ve included instructions to do it both ways.
After making this I was reminded how much I really love milk tart. There is something so comforting about eating a confection that can take you right back to your childhood and to other times throughout your life. It’s what heritage recipes are all about and I love the nostalgia of it.
To make this into 1 large milk tart:
This recipe can be made into 1 large milk tart using 200 grams (1 packet) of tennis biscuits and 100 grams of butter as the base. To make 12 individual tarts you will need more crumb base so I have done 1.5 times the recipe to make 12.
I used a 25cm pie/tart tin which has an 18cm base circumference. It was a snug fit and it was perfect, but a 26cm pie dish could also work. This biscuit base is also generous which I like.
See myberry cheesecake with almond crumble
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Earl Grey tea milk tart-Baked milk tart
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My grandmother Betty’s crunchy recipe
A classic buttermilk rusk recipe
Easy peppermint crisp pudding
Traditional South African bobotie with fragrant yellow rice
Here is my video of how to make a classic South African unbaked milk tart recipe:
Recipe – makes 1 big milt tart or 12 mini milk tarts
This is the best classic South African unbaked Milk Tart recipe
Print Recipe
Prep Time:20 minutesmins
Ingredients
200gms1 packet Tennis biscuits
100gms buttermelted
700mlfull cream milk
1tin condensed milk
2tspvanilla extract
2eggsseparated
50gms cornstarch
50mlwater
pinchof salt
Cinnamon to decorate
Instructions
Break the Tennis biscuits into fine crumbs by hand or by using a food processor and mix in the melted butter until well combined.
Line a 25cm-26cm pie tin with the tennis biscuit crumbs and press down to compact. Place in the fridge or freezer to set while you make the filling.
If you are making individual milk tarts, use 1 1/2 packets of tennis biscuits (300 grams) and 150 grams of butter. Line the base and sides of 12 x 8cm individual tart cases with the biscuit crumbs and press to compact. Place in the fridge or freezer to set while you make the filling.
In a medium-sized pot, heat the milk, condensed milk and vanilla over a medium until boiling point (make sure you stir until the condensed milk is dissolved).
While that is heating up, separate the eggs and whisk the eggs whites to soft peak in a bowl. Set aside.
In another bowl whisk the egg yolks, cornstarch, water and salt. When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes. Add the egg yolk mixture slowly while whisking vigorously all the time.
Return the pot to a low heat and continue to whisk constantly until it thickens, about 5 -7 minutes.
Add the egg whites to the milk mixture and whisk for about 2 more minutes until well combined.
Pour the filling into the lined pastry cases and allow it to cool to room temperature before putting it in the fridge to set completely.
Sprinkle generously with cinnamon and serve.
Notes
It is best to make this Milk tart the day before and allow it to fully set and cool in the fridge overnight. the flavour will also improve overnight.
The filling can be used as a chilled thick custard for various other desserts.
To make 12 mini milk tarts increase the crumb mixture to 1.5 packets (300 grams) and 150 grams of butter.
For those who don't know it, a Milk Tart is thin crispy pastry filled with a creamy milk-based custard and sprinkled generously with cinnamon. The beauty of it is that the custard is surprisingly light, as the base is milk and not cream.
The dessert originated among settlers at the Dutch Cape Colony in the 17th century, and is believed to have developed from the Dutch mattentaart, a cheesecake-like dessert which was included in the cookbook Een Notabel Boexcken Van co*keryen (A Notable Book of Cookery) published by Thomas van der Noot around 1514.
Whether it be a French Flan Patissier, a Portuguese Pasteis de Nata or an Italian Torte della Nonna, there are definite similarities the world over. The major difference in comparison of Milk Tart to these, is the absence of lots of eggs in the custard.
Allow the milk tart to cool at room temperature. If you put it in the fridge straight away, you will probably end up with a huge crack down the centre as a result of cooling too quickly. Be sure to use the best quality ingredients.
Melktert stems from the Dutch settlers in the Cape in the 1600s. The origin of Mattentaart is credited to a recipe listed in Thomas van der Noot's book, “Een notabel boexcken van co*keryen” (A Notable Book of Cookery) and it's possible that melktert developed from the same recipe.
Bobotie. Considered by many to be the South African national dish, Bobotie (pronounced ba-bo-tea) is a meat-based dish and one of the most well-known examples of Cape Malay cuisine. ...
The early milk from mammals is called colostrum. Colostrum contains antibodies that provide protection to the newborn baby as well as nutrients and growth factors. The makeup of the colostrum and the period of secretion varies from species to species.
"Flan" can refer to a couple different things depending on where you live. In this case, it's a baked custard dessert topped with caramel. The Spanish dessert is similar to the French crème caramel.
The science of perfect flan lies in the fact that, unlike most custard-based dishes, it contains both egg yolks and egg whites. Egg yolks are made up of fat, protein and about 50% water. The fat in the yolk gives desserts like crème brûlée, crème caramel and flan their creamy and smooth texture.
Instead of a short, crumbly pastry, the pastel de nata has a crisp, slightly salty, layered crust; and, rather than the firm, egg-rich fillings of the classic British or French custard tart, the filling is almost molten, and spiced with cinnamon and lemon zest, as opposed to our peppery nutmeg or sweet vanilla.
There are several possible reasons why a pie crust might rise and then fall: Overmixing the dough: Overmixing the dough can cause the gluten in the flour to develop too much, resulting in a tough and chewy crust that may rise and then fall.
Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.
Just as the milk comes to a boiling roll, reduce the heat to a simmer and whisk in the sugar-flour mix. The milk mixture is cooked on medium heat for about 10 to 15 minutes stirring consistently. This will prevent any lumps from forming.
Amasi is a fermented milk product which is made from full cream milk. The bacterial cultures present in the homemade fermented amasi are inherited from the unpasteurized milk left in the calabash or clay pots which was used to store the milk.
Sour milk is a drink that is popular in Southern Africa and is fermented milk that tastes like a mix between cottage cheese and plain yogurt. Common names for this drink are Inkomazi,Maas,Amasi,Madila.
Traditionally made from carabao, or water buffalo, milk and white sugar, pastillas de leche are now more commonly made from a combination of cow milk, condensed milk, sugar, and/or powdered milk.
As the name says, this is evaporated milk, meaning that about 50% of water has been removed from milk, making it more concentrated. It can be used as fresh milk by diluting with an equal amount of water. Adds creaminess to soups, stews, or pasta dishes and gives it a "round" taste.
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