Reviewed: Apr. 24, 2012

I just made a batch of these, the only thing I did different, was that I made little tarts, instead of huge pie sized ones. They did puff up when I took them out of the oven, but I used a Tart shaper wooder kitchen tool, to press them back into form. If you don't have this tool, you could always use a small spoon. I noticed that if you chill your tarts upon completion that the crust will be chewy, kind of like a sugar cookie. If you cook the tarts an extra 5 minutes longer, the crust will become more crunchy. Either way both taste delicious.

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Reviewer:

Sir Ray IV

Cooking Level: Expert

Living In: Yukon, Oklahoma, USA

Reviewed: Feb. 26, 2012

Loved this!

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Reviewer:

johnflod

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Reviewed: Feb. 5, 2012

This is a great way to use up milk before it spoils. I was in a hurry so skipped the crust and poured it directly into the pie plate and also made some individual servings in small ramekins. It was a nice treat. I also experimented with flavor by adding a cinnamon stick and a few cloves to the milk when bringing to a boil which I removed before chilling.

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Reviewer:

Faith

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Jan. 20, 2012

This is the first time I am rating a recipe (although many of them I have taken of this site would have merited 5 star). This Milk Tart is exquisite! I just reduced the sugar a little bit. It was baked for one of our South African friends in celebration of his birthday. Many thanks Rene, also especially to your friend for sharing it with us.

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Reviewer:

Luise Gregory

Reviewed: Dec. 22, 2011

I used to like in South Africa and loved milk tarts. This recipe is just how I remember them. Great!

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Reviewer:

Cort1021

Cooking Level: Intermediate

Reviewed: Nov. 4, 2011

This was really good, unique and simple. I had trouble with the crust, though not with it sticking badly. There just didn't seem to be enough for two pies. That said, it puffs up with cooking so it can be very thin in the plate prior to the oven. DO NOT use pie crust weight beans without a solid, one-piece layer between. I had two pieces of parchment and the beans rolled in between so that they baked into the puffed up crust. ICH!!

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Reviewer:

KIRSTENFINNIGAN

Cooking Level: Expert

Home Town: Cupertino, California, USA

Living In: Boise, Idaho, USA

Reviewed: Oct. 8, 2011

As a South African whose favourite dessert is Milktart, I WHOLEHEARTEDLY endorse this recipe. My American friends especially loved the crust. Only thing is it was so good that I used the whole recipe for 6 people, and we nearly demolished it. Bake with generosity.

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Reviewer:

ZoZo81

Reviewed: Aug. 11, 2011

My family loves this with a little cinnamon sprinkled on top or some sliced fruit. The crust is interesting -- more like a cookie than your usual pie crust. The only thing is that you have to grease the heck out of the pie pan, or this will stick. I greased it the first time, but the second time I didn't grease it enough and it stuck. Third time I remember :) Great recipe!

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Reviewer:

CookBookBabe

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Jul. 18, 2011

Love this recipe! We make it with goat milk and duck eggs because we live on a small farm, but other than that I haven't altered the recipe and it works really well. I have, sometimes, added either a little bit of cocoa powder or a little bit of strong espresso to this to make flavoured ones, but just on it s own it gets gobbled up too.

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