Good old fashioned comforting childhood memories wouldn’t be complete without milk tart. Fabulous – well, until I had to make 3 different variations to find what I was happy with. Childhood memories aren’t always that easy to recreate. Not that the first two attempts weren’t nice, they just weren’t what I wanted. They lacked the silky smooth texture I craved. Also, most recipes make two tarts and I only wanted to make one plus I found baking the tart higher than 180°C caused it to crack. Round three was perfect.
Milk Tart (Melktert)
For the Pastry
2 Tbs butter
2 Tbs sugar
¾ cup self raising flour
¼ tsp salt
For the Tart
2 cups milk
¼ cup sugar
¼ cup flour
¼ tsp salt
2 Tbs butter
1 tsp vanilla essence
2 eggs well beaten
- Preheat the oven to 180°C.
- Blitz all the pastry ingredients together in a food processor until they resemble crumbs and spread evenly and press in a 24cm pie dish.
(The crust can be refrigerated while preparing the tart but I don’t bother)
- Heat the milk to just before boiling.
- While the milk is heating, combine the sugar, flour and salt together.
- Gradually add the heated milk to the dry ingredients and return to the heat.
- Cook slowly while stirring until the mixture thickens.
- Remove from the heat and add the butter and vanilla.
- Cool the mixture slightly and stir through the beaten egg and pour into the pastry crust.
- Sprinkle with cinnamon and bake for 25 to 30 minutes. The center will still be slightly soft and wobbly.
- Cool and try only eat one slice. 🙂
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
- 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).
- Place a layer of tennis biscuits at the bottom of a large dish.
- Mix the maizena with a little milk and add the beaten egg. Mix well
- 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.
- Pour the mixture over the back of a spoon onto the biscuit base.
- Crumble a few tennis biscuits on top and sprinkle with cinnamon.
Submitted by: Geoffrey Applewhite, Sundays River
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
½ cup soft brown sugar
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
- Cream the margarine and the sugar.
- Add the egg, flour, baking powder and salt.
- Mix well and press into 2 tinfoil plates.
- Prick with a fork and cook on high/full power for approximately 3 minutes per shell.
- Boil the milk and margarine together on high for approximately 10 minutes (until boiling).
- Mix the rest of the ingredients to a smooth paste and add to the boiling milk and stir well.
- Return to the microwave for approximately 4 minutes on high, stirring once or twice.
- Pour into the shells and sprinkle with sugar and cinnamon.
Submitted by: Dee Richards, Sundays River
Just to balance out my previous recipe for Syrup and Soy Chicken I am adding this fabulous Low GI recipe for Milk tart nests from my friend Desiree. What a great end to a super yummy meal. The low GI milk in this recipe offsets the high GI of the phyllo pastry – so all guilt free enjoyment then.
Low GI Milk Tart Nests
3 phyllo pastry sheets
1 litre fat free milk
30ml cake flour
15ml custard powder
3 extra large eggs beaten
5ml vanilla essence
5ml ground cinnamon
- Preheat the oven to 180˚C.
- Cut the phyllo sheets into 12 square and line muffin tins with two squares overlapping to make nests. Make sure the hollow is generous.
- Bake in the oven for 10 minutes until lightly browned. They brown easily so watch them.
- Heat the milk over a medium heat in a large saucepan.
- Mix all the dry ingredients in a small bowl.
- Add the eggs and a little milk to form a paste.
- When the milk is boiling, pour a small amount of it into the flour-egg mixture and stir vigorously.
- Add the flour-egg mixture to the milk in the saucepan and stir continuously with a whisk over a medium heat until the mixture thickens.
- Remove from the heat and stir in the vanilla essence.
- Leave to cool for 15 minutes.
- Spoon the mixture into the nests and sprinkle with cinnamon.
Serve hot or cold.
Submitted by: Desiree Visagie, Johannesburg