Local is lekker, and there’s no treat more South African than the marvelous Milk Tart!
- Serves: 8
- Cooks in: 2 hours
- Difficulty: Medium
Ingredients
- 1 packet of Tennis biscuits (crushed)
- 125g melted butter
- 1 tin condensed milk
- 500ml milk
- 15ml butter or margarine
- 2 large eggs
- 50g cornflour
- 5ml vanilla essence
- Cinnamon and/or powdered sugar for dusting
Method
Crust
- Mix the crushed Tennis biscuits and melted butter together, and press into a baking pan.
Filling
- Combine the condensed milk, milk, and butter or margarine in a pot, and bring to a gentle boil.
- Beat together the eggs, cornflour, and vanilla essence.
- While beating the egg mixture, slowly add 1 cup of the heated condensed milk mixture.
- Add egg mixture to the rest of the condensed milk mixture, and stir constantly to prevent lumps. Stir for approximately 7 to 8 minutes until thick, smooth, and creamy.
- Pour milk mixture over the base and dust with cinnamon.
- Set in the fridge for approximately 2 hours.
Notes
If the mixture fails to thicken, simply add more cornflour and continue to stir.
Now you’re ready to get basting and cooking!
