Milk Tart Recipe -
Milk Tart Recipe
  • READY IN 50 mins

Milk Tart

Recipe by  

"This custard pie with a sweet pastry crust is a South African favorite, especially at tea time. I got this wonderful recipe from a friend."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch tarts Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.
  3. Bake in preheated oven for 10 to 15 minutes, until golden brown.
  4. In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
  5. In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 25, 2008

After reading the reviews, i must say i'm very surprised, mmm... this crust is not soft at all! you have to wait until it's completely cooled. To make sure that your tarts remain crusty, do not chill them (the crust could become soggy in the fridge). Mine also puffed up, and i had a hard time trying to remove them from the pan, but that's baking, we can't always blame the recipe. I had to add more flour, an extra tablespoon or so, but that was because of the eggs, we have our own chickens and they lay huge eggs, that's for sure! I also made mini tarts, and right after removing them from the oven, started pressing the center and sides of each tart with my thumb, so there'd be enough room for the custard later. I promise, when they cooled they were crusty and delicious. I was a bit skeptical about the custard, used a vanilla bean instead of the vanilla extract, but it was bland. After eating one of the tarts, i only can say both the crust and custard pair perfectly, the crust contains enough sugar to offset the lack of it in the custard. These tarts are not good, they are scrumptious!!!! Added more sugar to the leftover custard, and served it in individual cups. Thank you Rene!!!

Most Helpful Critical Review
May 05, 2005

A South Africa native brought a Milk Tart to a potluck I attended several years ago. I was intriqued then and happy that this recipe tastes exactly like I remember his did. It was delicious plain and I also enjoyed a berry sauce and a chocolate sauce on top. It gets only three stars because the crust stuck to the glass pie dish - it came out looking more like cookies in pudding.


121 Ratings

Jun 16, 2006

This was really awesome. I make this into mini tarts using muffin tin and get 24 medium tartlets. As for the ground cinnamon, I added 1/2 teaspoon of brown sugar to it before sprinkle it and within 1/2 an hour 12 pieces is gone without being chilled!

Feb 06, 2006

Made this for a church group and they were wowed. Made in mini-muffin tins, so could be finger food for large gathering. If making in pie plate, need to spray so it doesn't stick. Everyone wanted this recipe.

Apr 03, 2003

I have been looking for this recipe for years! My family spent a few years living in South Africa and my Mother loves Milk Tart, finally I could make her one. She was very pleased.

Dec 01, 2004

it was great. easy and yummy! we used 2% milk, but i think we needed to use whole milk.

Mar 28, 2006

All I can say is wow...being from South Africa, and being able to make this is wow...easy to make and extremely delicious to eat...thanks

Aug 11, 2003

Not bad, but I think I would have preferred a crisper sugar cookie crust. Mine puffed and remained soft after baking. The pie was extremely sweet, too -- might be improved with some lemon zest or oil.


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  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 8.8 g
  • 13%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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