The best classic South African unbaked milk tarts recipe (2024)

Desserts · Recipes · South African

BySam

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These classic South African unbaked milk tarts are so easy and delicious. The base is made with the iconic Baker’s Tennis biscuits and melted butter.

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Milk tart is a classic South African heritage recipe and it’s utterly delicious. The filling consists of either a cooked custard filling and the tart itself can be baked or unbaked. When it’s baked it’s the most similar to a Portuguese pasteis de nata and originates from the Dutch part of our heritage.

I have done a baked milk tart recipe on my site and it’s a really nice one. I added a twist and infused Earl Grey tea into the filling turning it into a London Fog rendition, but you could leave that out and make a traditional version.

The best classic South African unbaked milk tarts recipe (1)

These mini tarts are novel but they require more biscuits for the base and take a little longer to make. It’s much easier to go with one large milk tart and then use one packet of biscuits. I’ve included instructions to do it both ways.

After making this I was reminded how much I really love milk tart. There is something so comforting about eating a confection that can take you right back to your childhood and to other times throughout your life. It’s what heritage recipes are all about and I love the nostalgia of it.

To make this into 1 large milk tart:

This recipe can be made into 1 large milk tart using 200 grams (1 packet) of tennis biscuits and 100 grams of butter as the base. To make 12 individual tarts you will need more crumb base so I have done 1.5 times the recipe to make 12.

I used a 25cm pie/tart tin which has an 18cm base circumference. It was a snug fit and it was perfect, but a 26cm pie dish could also work. This biscuit base is also generous which I like.

See my berry cheesecake with almond crumble

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Earl Grey tea milk tart-Baked milk tart

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Traditional South African bobotie with fragrant yellow rice

Here is my video of how to make a classic South African unbaked milk tart recipe:

Recipe – makes 1 big milt tart or 12 mini milk tarts

A classic South African unbaked milk tart

This is the best classic South African unbaked Milk Tart recipe

Print Recipe

The best classic South African unbaked milk tarts recipe (6)

Prep Time:20 minutes mins

Ingredients

  • 200 gms 1 packet Tennis biscuits
  • 100 gms butter melted
  • 700 ml full cream milk
  • 1 tin condensed milk
  • 2 tsp vanilla extract
  • 2 eggs separated
  • 50 gms cornstarch
  • 50 ml water
  • pinch of salt
  • Cinnamon to decorate

Instructions

  • Break the Tennis biscuits into fine crumbs by hand or by using a food processor and mix in the melted butter until well combined.

  • Line a 25cm-26cm pie tin with the tennis biscuit crumbs and press down to compact. Place in the fridge or freezer to set while you make the filling.

  • If you are making individual milk tarts, use 1 1/2 packets of tennis biscuits (300 grams) and 150 grams of butter. Line the base and sides of 12 x 8cm individual tart cases with the biscuit crumbs and press to compact. Place in the fridge or freezer to set while you make the filling.

  • In a medium-sized pot, heat the milk, condensed milk and vanilla over a medium until boiling point (make sure you stir until the condensed milk is dissolved).

  • While that is heating up, separate the eggs and whisk the eggs whites to soft peak in a bowl. Set aside.

  • In another bowl whisk the egg yolks, cornstarch, water and salt. When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes. Add the egg yolk mixture slowly while whisking vigorously all the time.

  • Return the pot to a low heat and continue to whisk constantly until it thickens, about 5 -7 minutes.

  • Add the egg whites to the milk mixture and whisk for about 2 more minutes until well combined.

  • Pour the filling into the lined pastry cases and allow it to cool to room temperature before putting it in the fridge to set completely.

  • Sprinkle generously with cinnamon and serve.

Notes

It is best to make this Milk tart the day before and allow it to fully set and cool in the fridge overnight. the flavour will also improve overnight.

The filling can be used as a chilled thick custard for various other desserts.

To make 12 mini milk tarts increase the crumb mixture to 1.5 packets (300 grams) and 150 grams of butter.

Store the milk tart in the fridge.

Servings: 8

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The best classic South African unbaked milk tarts recipe (2024)

FAQs

What is South African milk tart made of? ›

For those who don't know it, a Milk Tart is thin crispy pastry filled with a creamy milk-based custard and sprinkled generously with cinnamon. The beauty of it is that the custard is surprisingly light, as the base is milk and not cream.

What is the difference between flan and milk tart? ›

Whether it be a French Flan Patissier, a Portuguese Pasteis de Nata or an Italian Torte della Nonna, there are definite similarities the world over. The major difference in comparison of Milk Tart to these, is the absence of lots of eggs in the custard.

Why does my milk tart crack? ›

Allow the milk tart to cool at room temperature. If you put it in the fridge straight away, you will probably end up with a huge crack down the centre as a result of cooling too quickly. Be sure to use the best quality ingredients.

What is an interesting fact about milk tarts? ›

Melktert stems from the Dutch settlers in the Cape in the 1600s. The origin of Mattentaart is credited to a recipe listed in Thomas van der Noot's book, “Een notabel boexcken van co*keryen” (A Notable Book of Cookery) and it's possible that melktert developed from the same recipe.

What are the characteristics of a successful milk tart? ›

The important things I think, are full-cream milk, good-quality vanilla paste or extract, a buttery crust and good-quality cinnamon.” She is not opposed to a bit of cardamom in the custard, or a small amount sprinkled on top.

What is the history of milk tart in South Africa? ›

Melktert (/ˈmɛlktɛrt/, Afrikaans for milk tart) is a South African dessert originally created by the Dutch settlers in the "Cape" (South Africa) consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs.

What are the origins of milk tart? ›

History of the milk tart

It originated in the Dutch Cape Colony in the 1700s, amongst the Afrikaner population. It is believed to have developed from the Dutch 'Mattentaart', which was a cheesecake-like dessert. The Afrikaans name for this pudding is 'melktert', which translates directly to its English name, milk tart.

What is the English version of flan? ›

"Flan" can refer to a couple different things depending on where you live. In this case, it's a baked custard dessert topped with caramel. The Spanish dessert is similar to the French crème caramel.

Why does flan taste so good? ›

The science of perfect flan lies in the fact that, unlike most custard-based dishes, it contains both egg yolks and egg whites. Egg yolks are made up of fat, protein and about 50% water. The fat in the yolk gives desserts like crème brûlée, crème caramel and flan their creamy and smooth texture.

What happens if you overmix tart dough? ›

There are several possible reasons why a pie crust might rise and then fall: Overmixing the dough: Overmixing the dough can cause the gluten in the flour to develop too much, resulting in a tough and chewy crust that may rise and then fall.

Why does my tart have a soggy bottom? ›

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

What happens if you overwork tart dough? ›

Richard's solution: Tough pastry is very common, but easily avoidable. It usually occurs when you've been a bit heavy-handed with the water when you're initially bringing the pastry together (by adding water to the flour and butter), or if you have over-worked the dough and developed the gluten in the flour.

How much sugar is in milk tart? ›

Nutrition Facts (per serving)
Nutrition Facts
Servings Per Recipe 8
Total Sugars 31g
Protein 8g16%
Vitamin C 0mg0%
11 more rows
Jul 14, 2022

Who made the first tart? ›

The origin of tarts can be traced back to the ancient Egyptians, who made a pastry shell filled with honey and fruit. These early tarts were often made as an offering to the gods. The ancient Greeks also made tarts, known as plakous, which were made with cheese and honey.

Are egg tarts junk food? ›

Nutrition of an egg tart

Meanwhile, each serving of Portuguese egg tart has 190 calories, 12 grams of protein, 13 grams of fat, 15 grams of carbohydrates and 15 grams of sugar. “Both pastries are unhealthy due to their high calorie and sugar content.

What is Amasi milk made of? ›

Amasi is a fermented milk product which is made from full cream milk. The bacterial cultures present in the homemade fermented amasi are inherited from the unpasteurized milk left in the calabash or clay pots which was used to store the milk.

Is Inkomazi sour milk? ›

Sour milk is a drink that is popular in Southern Africa and is fermented milk that tastes like a mix between cottage cheese and plain yogurt. Common names for this drink are Inkomazi,Maas,Amasi,Madila.

What is Amasi milk ingredients? ›

3% skim milk powder and 0.5% gelatine is added to the raw milk to improve the nutritional value. The milk is then pasteurised at 72 °C for 15 seconds; then cooled at 30 °C to prevent thickening. Lactococcus lactis is then added at a level of 106 cfu/ml and incubated at 30 °C for 16 to 24 hours.

What is milk candy made of? ›

Traditionally made from carabao, or water buffalo, milk and white sugar, pastillas de leche are now more commonly made from a combination of cow milk, condensed milk, sugar, and/or powdered milk.

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