Milk Tart

Milk Tart

95
RENE CONRADIE 0

"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

50 m servings 241 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

95
  1. 121 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 o...

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 ...

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 wit...

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 plai...

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 wante...

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.

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

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

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 o...

Delicious light and easy pie. The milk topping is similar to a pudding, but lighter. Crust is great, too.