Milk Tart Recipe

South African · Dessert · 75 min total

A classic South African custard tart with a sweet pastry crust and a creamy, cinnamon-spiced filling.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 2-3 tablespoons ice water
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• 1 teaspoon ground cinnamon

Instructions

1. Make the crust: In a food processor, pulse flour and 1/4 cup sugar. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water; pulse until dough holds together. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 350°F (175°C). Line crust with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, bake 10 more minutes until golden. Cool.
3. Make the filling: In a large saucepan, whisk together milk, 1/2 cup sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened and bubbly, about 5-7 minutes. Remove from heat.
4. In a small bowl, beat egg yolks slightly. Gradually whisk about 1 cup of hot milk mixture into yolks, then return to saucepan. Cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla and 1 tablespoon butter. Let cool slightly.
5. In a clean bowl, beat egg whites until stiff peaks form. Gently fold into warm custard until no white streaks remain. Pour into baked crust.
6. Sprinkle cinnamon evenly over top. Let cool to room temperature, then refrigerate at least 4 hours or overnight until set. Serve chilled.

Tips

• For a richer flavor, substitute 1 cup of milk with heavy cream.
• Store covered in the refrigerator for up to 3 days.
• Dust with extra cinnamon before serving if desired.

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