Traditional South African Milk Tart

Pastry Case- Ingredients 1/2 Cup Castor Sugar 125 Grams Butter 1 Extra Large Egg (or a Large Egg) Good Pinch of Salt 1 teaspoon Vanilla Essence/Extract 2 Cups All- Purpose Flour 2 teaspoon Baking Powder Instructions Preheat the oven to 180 degrees Celsius Cream together the Butter and Castor Sugar, then beat in the egg, vanilla essence and salt Make a soft biscuit dough by adding the dry Ingredients. You may rest the dough at this stage, if you prefer. Press the Dough into a large, well greased Tart Pan, or using smaller amounts of dough, press into mini tartlet pans. Prick the surface a few times, with a fork. Blind Bake in preheated oven for 10-15 minutes, until the pastry is lightly golden. Allow the pastry base to cool well, before adding in the filling. Filling - Ingredients 2 and 1/2 Cups Milk 2 Extra Large Eggs 1/2 Cup Castor Sugar 4 Tablespoon Corn Flour (maizena) + 1/4 cup milk to make a slurry 1/2 teaspoon Vanilla Essence/extract OR Vanilla Pod. Small Cinnamon Stick (Optional) 1 Tablespoon Butter Cinnamon Powder, For Dusting Instructions Make a slurry of the corn flour, using the 1/4 cup milk Whisk together well, the Eggs, Castor Sugar, as well as the Corn Flour Slurry. Warm the Milk on Stove Top, infusing with the cinnamon stick and vanilla essence/extract/pod, until just before boiling. When warmed, remove the cinnamon stick and vanilla pod(if using) Temper the Egg/Cornflour Mix, by adding a little of the warmed milk to it, and then returning it to the larger batch of warmed milk. Using a Balloon whisk, Whisk as you add in the egg/corn flour slurry, to prevent it clumping up. Allow the milky custard to cook, until smooth and thick in consistency. Remove from stove top, and cool slightly, Follow by whisking in the 1 Tablespoon Butter and a dash of Cinnamon Powder into the prepared milky custard filling, until well combined. Pour the Milky Custard Filling into the prepared Sweet Cookie Pastry Base, Allow to cool slightly so it forms a crust, and sprinkle the top of the tart with more cinnamon powder. Allow to set and chill in the refrigerator overnight, for best results.

South African Peppermint Crisp Tart


200 g Tennis Biscuits/Coconut Biscuits
360 g Caramel Treat
500g Fresh Cream
70g Peppermint Crisp Chocolate


Place the tennis biscuits in rows at the bottom of your desired dish, ensuring that the bottom of the dish is covered. Place the caramel in a mixing bowl and mix until smooth. In a separate mixing bowl, whisk the cream until stiff peaks form, being careful not to over-whip. Add the whipped cream and 35g of the grated peppermint crisp chocolate to the caramel and combine well. Spread a generous amount of the mixture over the tennis biscuits and spread evenly. Add another layer of tennis biscuits and caramel mixture and continue this process until your dish is full. Sprinkle the remaining peppermint crisp over the top and place in the fridge for 2 - 4 hours to set. Serve with a dollop of cream or as desired.
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