This is probably THE default baked dessert in South Africa (across pretty much all culture groups). It is whipped out for birthdays, funerals, christenings, any social gathering really.
The crust in this recipe was added by my mother and is a biscuit crust. Traditionally a pastry case is used however it adds little to the dish and the traditional pastry was used just to soak up excess moisture from the filling and seldom eaten. As the filling has been tweaked over the years and sets well, this is no longer necessary in our opinion.
1 cup flour
1/3 cup sugar
1/4 cup margarine or butter
1 tsp baking powder
Mix together well, adding more flour if needed to form a firm dough, then chill, roll out to line a large pan (oven roaster size) or 3 tinfoil pie plates.
2 litres milk (whole or semi-skimmed)
50 g margarine or butter
1 cup sugar
1tsp vanilla essence
Boil the milk and margarine or butter in a large pot (can also do this in a microwave). Beat the eggs and sugar until creamy. Add the cornflour, flour and vanilla essence. Beat until smooth. Add some of the hot milk to this mixture and blend. Add the mixture to the milk in the pot. Return to heat and stir well to prevent lumps. When the mixture thickens, pour it into the crust. Sprinkle lightly with cinnamon. Bake at 180 C for approximately 20 minutes (the mixture should puff above the crust and brown slightly).
We have made this very successfully with lactofree milk and substituting Splenda for sugar. This milktart should be chilled before serving and improves on standing to about 3 days (develops a more caramel flavour). There are lighter textured milktart recipes out there but we have stuck to this one simply because it never flops…and can feed a small army.
Hi Rob – I've looked up several recipes – they do vary, as you say!
I've also found "melktert shooters" – for those who can drink vodka;
375ml bottle vodka
395 gm (300ml) tin condensed milk (or more if you like it thicker…)
Half of a 375ml tin evaporated milk
Whisk, then pour contents into 1 litre bottle, and shake well.
Pour into shot glasses, and sprinkle with cinnamon.
Looks inviting, doesn't it?
Would certainly help the vodka to go down....
Who lives long sees much : The diary of my life in Bulgaria
Blimey 2 litres of Milk Rob, must be a MASSIVE tart
Ah, re - read recipe and it does make a massive tart, using a roasting dish, I see
Indeed...it is probably three to four times thicker than the regular milktart but no one we have served it to has complained (yet). That said you can split into smaller tarts or tartlets as desired. Tends to disappear fast regardless of how it is put together...the one we made on Bank Holiday Monday was gone by Wednesday evening...that between four people.
Hate to see waste...looks like I don't need to worry with your crowd
Never...food has to be spectacularly bad before we won't eat it
That said I did once make a lemon meringue pie that was so sour no one bar my aunt could stomach it...strangely enough that was also the last lemon meringue pie I ever made...
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