Serves 8
30 min
South African Milk Tart
Recipe GLPR186048ab7423b0
A classic South African dessert featuring a buttery biscuit crust topped with a silky custard filling infused with warm cinnamon. This light and elegant tart combines a crispy base with a creamy, cloud-like texture created by folding whipped egg whites into a milk custard mixture. Best served cool as a simple yet satisfying treat.
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Ingredients
3 tbsp melted butter
2 cups crushed biscuits (Marie or similar)
3 1/2 cups milk, divided
2 tbsp butter
1/2 cup sugar
2 eggs, separated
2 tbsp heaped all-purpose flour
2 tbsp heaped cornstarch
1 tsp ground cinnamon
Directions
Preheat oven to 350°F (175°C). Combine the crushed biscuits with the melted butter and press firmly into the bottom and sides of a 9-inch pie dish to create an even crust.
In a large saucepan, combine 3 cups of milk with the sugar and 2 tbsp butter. Heat over medium heat, stirring occasionally, until the butter melts and the mixture is hot but not boiling. Set aside the remaining 1/2 cup milk.
In a small bowl, whisk the egg yolks until smooth and light. Slowly add the hot milk mixture to the yolks while whisking constantly to temper them and prevent curdling.
In another small bowl, whisk together the flour and cornstarch with the reserved 1/2 cup milk until a smooth paste forms with no lumps.
Pour the flour-cornstarch mixture into the warm milk and egg mixture, stirring constantly until well combined and slightly thickened, about 1-2 minutes over low heat. Remove from heat.
In a clean, dry bowl, beat the egg whites with an electric mixer or whisk until they form stiff peaks.
Gently fold the whipped egg whites into the cooled milk custard in two batches, being careful not to deflate the whites. The mixture should be light and fluffy.
Pour the custard filling into the prepared biscuit crust. Sprinkle the ground cinnamon evenly over the top.
Bake for 15-20 minutes, until the top is lightly golden and the filling is just set but still slightly jiggly in the very center. The internal temperature should reach 160°F to ensure food safety.
Remove from the oven and allow the tart to cool to room temperature, then refrigerate for at least 2 hours before serving.
