Milk Tart is one of my favourite traditional South African desserts and with National Milk Tart Day being celebrated, I thought it was a perfect excuse to make some!
You have two milk tart types – baked or non-baked. I’m a fan of the non-baked type as it’s easier and I love the cool dessert for summer. You can use a pastry that’s premade but the cookie crust is so easy, it’s really worth it. Be as generous as you wish with the cinnamon topping – it’s a personal preference. I love adding the whole cinnamon to infuse extra flavour.
Easy Homemade Milk Tart
1 packet ginger biscuits
50ml butter, melted
1 litre full cream milk
1 vanilla pod, slit down and seeds scraped out
1 cinnamon whole
250ml brown sugar
25ml cake flour
Ground cinnamon for sprinkling
In a heavy based saucepan, heat the milk with the vanilla seeds and whole cinnamon. Bring to a boil and then reduce heat to allow to simmer.
Crush the biscuits and add the melted butter so that it combines well. Press into the bottom and sides of a tart dish. (you can use different biscuits but the ginger adds a lovely flavour)
Beat the eggs and sugar together and add the flours. Add to the hot milk mixture and whisk thoroughly until thick and smooth. Remove the cinnamon.
Pour over the biscuit base.
Allow to cool at room temperature and then sprinkle with the cinnamon. Refrigerate until firm.
(If you can resist, the milk tart will keep for 4 days in the fridge)