Microwave Oven Milk Tart – Recipe 2

Unlike yesterday’s recipe that has a pastry crust, this recipe has a biscuit base and uses condensed milk – all the same, with a cup of tea on the side, it also makes for a perfect afternoon treat.

Microwave Oven Milk Tart – Recipe 2



1 tin condensed milk
3 tins milk (use condensed milk tin)
4 tsp margarine
6 dstsp maizena (about 100ml)
a little extra milk
1 egg beaten
1 packet tennis biscuits


  1. Mix the condensed milk, milk and margarine together and microwave on high for 8 minutes, stirring after 4 minutes. (Times depend on the power of your microwave but have been averaged).
  2. Place a layer of tennis biscuits at the bottom of a large dish.
  3. Mix the maizena with a little milk and add the beaten egg. Mix well
  4. Add this to the hot mixture and microwave on high for at least 4 minutes, stirring after each minute. The mixture must be quite thick.
  5. Pour the mixture over the back of a spoon onto the biscuit base.
  6. Crumble a few tennis biscuits on top and sprinkle with cinnamon.


Submitted by:  Geoffrey Applewhite, Sundays River

Microwave Oven Milk Tart – Recipe 1

This fabulous recipe makes 2 tarts and freezes very well.  With a cup of tea on the side, it makes for a perfect afternoon treat.

Microwave Oven Milk Tart – Recipe 1



125g margarine
½ cup soft brown sugar
1 egg
2 cups flour
2 tsp baking powder

4 cups milk
1 tbsp margarine
2½ tbsp maizena (cornstarch)
1 cup sugar
2½ tbsp flour
1 tsp vanilla essence
2 eggs



  1. Cream the margarine and the sugar.
  2. Add the egg, flour, baking powder and salt.
  3. Mix well and press into 2 tinfoil plates.
  4. Prick with a fork and cook on high/full power for approximately 3 minutes per shell.


  1. Boil the milk and margarine together on high for approximately 10 minutes (until boiling).
  2. Mix the rest of the ingredients to a smooth paste and add to the boiling milk and stir well.
  3. Return to the microwave for approximately 4 minutes on high, stirring once or twice.
  4. Pour into the shells and sprinkle with sugar and cinnamon.


Submitted by:  Dee Richards, Sundays River