"My 'ouma' South African grandmother's legendary milk tart. It is lip-smacking. The recipe is a real winner. It is a traditional South African tart that is very easy to prepare." — TWAKMUIS
Watch video tips and tricks
I have not made this- very silly question: As it is, does that mean it inlcudes the crust or-
This tasted too much like flan to me. I don't like flan. I was looking to use up some milk that's why I used this recipe. I didn't have cake flour so I did use all purpose flour. I don't think it had much if any effect. Ingredients should be added in a different order too. Either that, or milk should be warmed before adding to mixture because I had problems with the butter (batter) clumping. In the end, if you like flan, you might like this.
Pre-bake the crust for about 10-12 minutes. Try to make the filling as follows:
1. Bring half the milk and butter to the boil
2. Cream the sugar, egg yolks maizena (half flour & half maizena), salt and vanilla with the rest of the milk. Ommit the baking powder.
3 Add some of the hot milk to the creamed mixture, then put it back into the pot and heat gently until it thickens
4. Do NOT boil
5. Fold in the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top and....
6. Bake for 20-25 minutes in a 180C oven.
It is much easier to make it this way.
Very good! It is hard the first time you make it as you will be confused about mixing the milk with the dough, and it will have lumps that sink to the bottom no matter how long you beat it. the lumps form the bottom crust and the whipped egg whites form the top crust. This reminds me of a recipe called "Impossible Pie". Very tasty and a great way to use up milk. (got 3 milk cows)
LEKKER JONG!!!!!This is the real deal!!!!! This comes from a full blooded South African
One can also substitute the flour for cornflour (Maizena) - I make the batter first : ie: beat the flour, sugar, eggs - I do not whisk the egg whites - no need -
The milk needs to be warmed prior to the batter being mixed in - this mixture needs to be "tendered" on a steady even heat - lastly adding the butter (not melted before) and vanilla essence! The pastry needs to be baked prior to adding the tart mixture. !! Sprinkle nutmegg on warm filling - let stand at room temperature before chilling prior to serving with a "dollop" of fresh cream !!
Very good. I made this as a dessert accompaniment to the Moroccan Tagine recipe on this site, and it was a nice balance to the spiciness of the Tagine.
I prepared this for an International Dinner held by my church. It was a sensation!
* Percent Daily Values are based on a 2,000 calorie diet.
South African Melktert (Milk Tart)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 77
Scald milk without film forming on the top or sugars sticking to the bottom.
See how to make a simple cherry cobbler using fresh not canned cherries.
See how to make a super-simple strawberry-rhubarb pie.