South Africans have this obsession with Milk tart. Well, what is not to love? A creamy melt in your mouth custard-like tart with a hint of cinnamon…. Mmmmm delicious!!
Traditionally milk tart is baked in a crust or pie shell. The crust is made of short crust pastry. But these days you will find so many different variants of crust from crushed biscuits to puff pastry and the more modern version – Crust less milk tart.
The milk tart filling is made from milk, sugar and eggs, thickened with flour or corn flour. Sometimes the milk is infused with whole cinnamon. The signature ….. is most certain the cinnamon topping. A sprinkle of Cinnamon will top off every milk tart out there!
If you have not tried the traditional milk tart, check out this recipe Milk tart
Tips for making crust less and traditional milk tarts.
Allow the milk tart to cool down completely to room temperature before placing it into the fridge. If you place the hot milk tart straight into the fridge you will most lightly end up with a huge crack through the tart. This happens when the tart is cooled too quickly.
For a greater dept of flavour, infuse the milk with one vanilla bean and one cinnamon quill. Another nice combination is the zest of one orange, one vanilla bean (split open) and one cinnamon quill.
Lastly when dusting your milk tart make sure to use Ground cinnamon. Use a sieve and dust at least 30cm above the tart. This will allow the cinnamon to be distributed evenly.
Doesn’t matter which one you choose to make as they are both super tasty and easy to make.
Enjoy!
Crust less Milk tart
Makes 2 tarts
Ingredients
4 large eggs, separated
250 ml Castor sugar
30ml Butter, melted
5ml Vanilla essence
250ml Cake flour
5ml baking powder
1ml Salt
1 L Milk
Ground cinnamon for sprinkling
Directions
Preheat oven to 160 ˚C
Grease two 23cm ovenproof tart/pie dishes and set aside.
Beat the egg yolks, sugar, and melted butter together until creamy then add the Vanilla essence.
In a separate bowl sift the flour, baking powder and salt together. Now add the milk and egg mixture. Alternately between the milk and the egg mixture. Mixed until combined and no lumps are visible.
Beat the egg whites until stiff peak stage now gently fold the egg whites into the creamed mixture, using a metal spoon.
Pour the mixture into the two greased tart/pie dishes. Sprinkle with cinnamon and bake for around 1 hour.
Once done, remove the milk tarts from the oven an allow to set at room temperature.
Place the tart in the fridge once it has set.
When ready to serve simple just cut in to slices & enjoy!!
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