Milk tart is the soft-spoken, yet unforgettable tart of the dessert world. It is one of South Africa’s most prized recipes. With this super-fast super easy fridge method, you will be able to make it effortlessly.
Simple Deliciousness
Milk tart is a smooth and creamy, custard-filled, sweet pie that is very simple to make and very easy to eat. Its modest ingredients and easy-as-pie method also make it popular amongst those that need to do the cooking. A fridge Milk tart still has the expected custard type ingredients like eggs, milk, flour and sugar but with slightly different ratios that giving it a unique texture and density. Simplicity plays a great role in making melktert stand out above the rest.
A Recipe Keepsake
This easy and quick to make fridge milk tart recipe is one that you will want to write down in your book of recipes-never-to-be-forgotten. Easy to make with affordable ingredients producing a subtly delicious flavour that simply does not get boring. And diverse! You can also choose to make a fridge milk tart without the crust. Producing a smooth creamy dessert that can be used as is or as a surprise filling for many things, like our Milk Tart Pancakes. Come to think of it, I wonder what a milk tart filled vetkoek would taste like…
Smooth South African Fridge Milk Tart
Ingredients
For the Filling
- 1 litre Milk
- 3 tbsp Butter
- 4 Eggs
- 1 cup Sugar
- 3 tbsp Corn Flour
- 3 tbsp Cake Flour
- ½ tbsp Custard Powder
- ¼ tsp Salt
- 1 tsp Vanilla Essence
- 1 packet Biscuits
- Cinnamon Sugar to taste
For the Crust (optional)
- 1 cup Butter
- 1 tsp Cinnamon
- 1 packet Tennis Biscuits crushed
Instructions
For the Crust (optional)
- Melt 1 cup butter and 1 teaspoon of cinnamon then mix it with the packet of crushed Tennis biscuits.
- Press it into a greased pie dish at the bottom and on to the sides then refrigerate for a few hours before you make your Milk Tart mix.
For the Filling
- Prepare your dish for the milk tart by arranging the biscuits at the bottom and on the sides of the dish.
- Beat the eggs and sugar until fluffy and light.
- Make a mixture in a cup with the corn flour, flour, custard powder, salt and vanilla with a little of the milk so as to not form lumps.
- Pour milk and the butter in saucepan and bring to boil. Be careful not to burn the milk.
- Add the corn flour mixture and lastly the eggs and sugar.
- Place back on extremely low heat and constantly mix with a whisk while you let it simmer for at least 10 minutes until thickened and completely cooked. Be careful to not let it burn. If not thick enough, add a tablespoon of corn flour mixed with a little milk.
- Keep whisking until the sauce is blended and smooth.
- Simmer for another three to four minutes, whisking frequently. The mixture should have the consistency of a thick sauce.
- Pour in prepared dish. Sprinkle with cinnamon sugar.
- When cool, place in refrigerator for 1 hour or longer.