Indulge in the creamy richness of South African Milk Tart, a beloved dessert with roots steeped in tradition. This delectable treat boasts a velvety custard filling infused with warm spices, nestled within a golden, buttery crust. Each bite offers a perfect balance of sweetness and spice, making it an irresistible delight for any occasion.
In our cozy kitchen, the aroma of South African Milk Tart never fails to bring a smile to our faces. It’s a recipe passed down through generations, cherished for its comforting flavors and heartwarming memories. My husband, a self-proclaimed dessert enthusiast, eagerly awaits the moment when this tantalizing tart emerges from the oven. Our little family gathers around the table, savoring each forkful as we reminisce about past gatherings and special moments shared over slices of this heavenly treat. With its velvety texture and irresistible taste, South African Milk Tart has truly become a beloved staple in our household.
Why This Recipe Deserves a Spot in Your Kitchen:
- Rich, creamy custard filling infused with vanilla, almond extract, and a hint of nutmeg, creating a symphony of flavors.
- Golden, buttery crust that adds a delightful crunch to every bite.
- Simple yet sophisticated ingredients, easily found in your pantry.
- Perfect balance of sweetness and spice, appealing to dessert lovers of all ages.
- Versatile dessert suitable for any occasion, from casual family gatherings to elegant dinner parties.
Ingredients:
- 475ml (2 cups) milk
- 120ml (1/2 cup) heavy cream
- 5 egg yolks
- 150g (3/4 cup) sugar
- 35g (2 1/2 tbsp) cornstarch or cornflour
- 30g (2 tbsp) all-purpose flour
- 57g (2 tbsp) salted butter (or unsalted butter with 1/2 tsp salt)
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- Pinch of nutmeg
- 2 tsp cinnamon
Directions:
- Prepare the pastry according to recipe instructions and blind bake until golden brown and crisp. Allow to cool.
- In a saucepan over medium heat, combine milk, cream, vanilla extract, almond extract, and nutmeg. Heat until warm.
- In a mixing bowl, whisk together egg yolks, sugar, cornstarch, flour, and salt.
- Temper the egg mixture by gradually whisking in two ladles of the warm milk mixture.
- Pour the tempered egg mixture back into the saucepan and cook, whisking continuously, until thickened and smooth, about 2-3 minutes.
- Pass the custard through a fine-mesh sieve, then beat in the butter.
- Pour the custard into the prepared crust. Press a piece of parchment paper sprayed with cooking spray onto the surface of the custard to prevent a skin from forming.
- Chill the milk tart in the fridge for at least 4 hours, preferably overnight, until set.
- Before serving, dust the cinnamon over the milk tart, slice, and enjoy!
Notes: For a twist, try incorporating different spices such as cardamom or cloves into the custard filling. Serve chilled for a refreshing treat on warm days, or enjoy slightly warmed with a dollop of whipped cream for added indulgence.
South African Milk Tart
Ingredients
- 475 ml 2 cups milk
- 120 ml 1/2 cup heavy cream
- 5 egg yolks
- 150 g 3/4 cup sugar
- 35 g 2 1/2 tbsp cornstarch or cornflour
- 30 g 2 tbsp all-purpose flour
- 57 g 2 tbsp salted butter (or unsalted butter with 1/2 tsp salt)
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- Pinch of nutmeg
- 2 tsp cinnamon
Instructions
- Prepare the pastry according to recipe instructions and blind bake until golden brown and crisp. Allow to cool.
- In a saucepan over medium heat, combine milk, cream, vanilla extract, almond extract, and nutmeg. Heat until warm.
- In a mixing bowl, whisk together egg yolks, sugar, cornstarch, flour, and salt.
- Temper the egg mixture by gradually whisking in two ladles of the warm milk mixture.
- Pour the tempered egg mixture back into the saucepan and cook, whisking continuously, until thickened and smooth, about 2-3 minutes.
- Pass the custard through a fine-mesh sieve, then beat in the butter.
- Pour the custard into the prepared crust. Press a piece of parchment paper sprayed with cooking spray onto the surface of the custard to prevent a skin from forming.
- Chill the milk tart in the fridge for at least 4 hours, preferably overnight, until set.
- Before serving, dust the cinnamon over the milk tart, slice, and enjoy!
