Hi guys

Today is a busy day. It’s Monday and it’s starting off a little blue. So bear with me.

I’m going to write the recipe with very little information due to time constraints. If you have any questions or would like to leave a comment, it’s always appreciated. I will be glad to assist you.

I hope you enjoy this recipe as much as my family do. It’s always a winner and can be made with or without a crust. If you would like to make a crusted milk tart, I would suggest you use ready made puff pastry which is so much easier and quicker, unless of course, you prefer to make your own. I always buy my ready made puff pastry from Woolworths.

If you’ve been around for a while, you’d know that my hubby prefers gluten-free foods. Although he is the one with the sweet tooth. So here I am, trying not to let National Milk Tart Day slip by without making our South African classic.

So here it is, in all its glory, without a crust. Would you like a slice?

Milk tart is a large part of our Heritage in South Africa. It’s not easy to resist a sweet slice of milky heaven. This traditional tart can be made with a light, flaky puff pastry as the base or simply without it, if you prefer.
Well my hubby prefers it, that way.

So here goes my recipe for a Crustless Milk Tart.

CRUSTLESS MILK TART

Paz

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Prep Time 10 mins

Cook Time 10 mins

Resting Time 1 hr

Servings 8 people

Ingredients

  

• 1 can condensed milk
• 3 cups fresh milk (use the condensed milk can to measure your milk)
• 4 tbsp cornflour
• 2 tbsp custard powder
• 1 tsp vanilla essence
• 3 eggs
• 30 g butter
• Ground cinnamon for dusting

Instructions

 

• Add condensed milk and 2.5 cups of milk to a clean saucepan over medium to low heat.
• Warm the milk mixture to boiling point, stirring well to avoid the condensed milk from burning.
• In the meanwhile, use the remaining half cup milk, add it to a clean bowl.
• Add in the cornflour, custard powder, eggs and vanilla essence.
• Mix well until combined.
• Once the milk mixture is at boiling point, pour a little of the hot milk into the egg mixture.
• Mix it to combine.
• Now add the warmed egg milk mixture to the rest of the hot milk.
• This step must be done quickly to avoid the egg from curdling.
• Return the saucepan to the heat and continue to mix until the milk mixture thickens and cooks through.
• This should take +- 3 minutes.
• The milk mixture should be smooth and silky.
• Pour this into a greased dish, dust with cinnamon and leave to set in the fridge for a minimal of one hour.
• Slice and serve.