In today’s guest post, Megan shares with us a recipe that is very special to her family! Read on to find out how to whip up a simple but delicious sweet treat hailing from South Africa.
All text and photos by Megan Welch.
This recipe has been floating round our family for years, and is a sure crowd pleaser. Mild, creamy and with a biscuity base, milk tart is a true comfort dessert, and is near fool-proof to make (take it from a baking neophyte).
It is a small miracle that we managed to unearth the scrap of paper the recipe was written down on, as it’s the only record we have of this slice of my childhood in South Africa, and I haven’t managed to find a good equivalent online.
So, in the interest of preserving this family tradition, and also in the heartfelt spirit of sharing, here is my auntie’s classic milk tart recipe.
Auntie Lynn’s Milk Tart
– Makes 2 tarts –
First, let’s get the crust out the way.
- 112 grams of margarine or butter
- ½ cup of sugar
- 1 egg
- 2 tsp baking powder
- 2 cups of flour
- Pinch of salt
Beat margarine and sugar until creamy, before beating in egg. Mix in rest of ingredients. Press mix into 2 pie platters, evenly covering the sides and base. That’s it.
Tart filling ingredients:
- 4 cups/1 litre of milk
- 2 Tbsp flour
- 3 Tbsp corn flour
- ¾ cup sugar
- 3 eggs
- 6 tsp of butter (or in the 80s, 3 dessert spoons)
- Pinch of salt
- Sprinkling of cinnamon to garnish
Preheat the oven to 200 degrees C. Important.
Heat your milk in small pot until nearly boiling. Keep your eye on it, while beating together all other ingredients in a mixing bowl apart from the cinnamon. Don’t burn the milk!
Add the milk to the rest of your ingredients and stir. Clean out the pot you used to heat the milk before transferring the mixture back into it.
Reheat the mixture on the stove at moderate heat, stirring until it thickens and begins to boil. Take off the heat and pour into your pie pans with your beautiful pie crusts inside.
For the final touch, sprinkle cinnamon on top of your tarts. I just distributed it like a minimalist painter, but you could get a little creative and even use a stencil if you’re in the mood.
Bake at 200 degrees for about 7-10 minutes. Allow to cool. Voila! A retro, simple dessert that is sure to put a smile on your face.