Our Three Favourite Milk Tart Recipes

Ouma's Classic Melktert

Recipe credit: Twakmuis
Image credit: justeasyrecipes.co.za

Ingredients:

3 tablespoons butter melted
1 cup white sugar
3 egg yolks
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1teaspoon vanilla extract
4 cups milk
3 egg white
1 tablespoon cinnamon sugar

Recipe credit: Twakmuis
Image credit: justeasyrecipes.co.za

Method:

  1. Preheat the oven to 190 degrees C.
  2. Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
  3. In a large bowl, mix together the butter and sugar until smooth. 
  4. Add the egg yolks and beat until light and fluffy. 
  5. Sift in the cake flour, baking powder and salt, and stir until well blended. 
  6. Mix in the vanilla and milk. 
  7. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter.
  8. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
  9. Bake for 25 minutes in the preheated oven, then reduce the temperature to 165 degrees C. 
  10. Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie.
  11. Serve hot or cold.

     

Milk Tart Slices

Recipe and image credit: you.co.za

 

 

Method:

  1. Preheat the oven to 180 °C. Grease a 20cm × 20cm baking tin.
  2. Melt the butter and set aside to cool slightly. 
  3. Warm the milk to lukewarm and set aside.
  4. Whisk the egg whites, bicarbonate of soda and vinegar together until stiff peaks form. Set aside.
  5. Whisk the egg yolks and icing sugar until light. 
  6. Mix in the melted butter and water until well incorporated.
  7. Mix in the flour and slowly beat in the milk and vanilla essence until everything is well combined.
  8. Fold in the egg whites, 1/4 cup at a time.
  9. Pour the batter into the prepared tin and bake for 45 minutes or until the top is golden. 
  10. Allow to cool completely then cut into slices and dust with icing sugar.

 

 

Ingredients:

110 g butter
500 ml milk
4 eggs, separated
1.4 teaspoon) bicarbonate of soda
1/2 teaspoon white wine vinegar
1 and 1/4 cups icing sugar
1 tablespoon water
1 cup flour
1 teapsoon vanilla essence
extra icing sugar for dusting

 

 

 

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Banting Milk Tart

Recipe and image credit: Jaxofthebushveld.co.za

Method:

  1. Preheat oven to 180C
  2. In a microwave safe bowl add the butter and honey and cook for a few seconds until the butter is melted and the honey is runny.
  3. In a mixing bowl add all your ingredients and stir well to combine, it should have a nice sticky shiny texture once well mixed.
  4. Grease a baking dish with butter and pour your base mixture in, spreading it around with a spoon until it’s even thickness the whole way around the dish and up the sides.
  5. Bake for 15 – 20 minutes, or until the coconut starts to toast around the edges and the centre is firm and cooked. Watch that it doesn’t burn.
  6. Set aside to cool slightly while you get on with the filling.
  7. To make the custard filling, in a saucepan start by gradually heating the full-cream milk and pouring cream.
  8. In a separate heat-proof bowl crack in your whole eggs and yolks and whisk until pale and yellow and well combined.
  9. Place the gelatine into a small bowl with about 2 Tbl of tepid water and stir until it’s dissolved.
  10. As the milk starts to heat up, add the vanilla, xylitol, coconut flour, almond flour, butter, salt and dissolved gelatine into the warming milk mixture and whisk well to combine.
  11. Once the milk mixture just starts to bubble, remove from the heat and pour a small amount of the hot milk over the eggs in their separate bowl, whisking the eggs and hot milk immediately to temper the eggs. 
  12. Then continue gradually adding small amounts of hot milk and whisking between additions.
  13. Once the eggs and hot milk mixture have been well combined, add them back into the pot that was originally used to heat up and the milk and return it back to the heat. 
  14. Turning the heat down to medium and whisking continually until it starts to thicken into a custard. Allow the custard to cool slightly, then pour into the base. 
  15. Leave to stand and cool completely before placing in the fridge for at least an hour before serving.
  16. Sprinkle the top with cinnamon before serving and take the tart out of the fridge about 30 minutes before serving to take off some of the chill.

Ingredients:

1 1/4 cup desiccated coconut
1/4 cup xylitol
1/4 cup almond flour
1 teaspoon honey
1 tablespoon melted butter
1 tablespoon coconut flour
2 egg whites
Pinch of salt
750ml full-cream milk
250ml pouring cream
2 egg yolks
2 whole eggs
1/4 cup xylitol
1/4 cup butter
1/4 cup almond flour
1 Tablespoon vanilla
1 tablespoon gelatine powder or 1 gelatine leaf
1 tablespoon coconut flour
1/4 teaspoon salt