Layered Milk tart pudding

Milk tart is a big deal here in South Africa. You will find it in almost every groceries store or bakery. We make Milk tart flavored drinks, treats and chocolates…. And you won’t believe how many different ways you can make Milk tart! This is just another spin on this well loved South African tart. This layered Milk tart pudding is a combination of milk tart and a custardy filling layered between crushed biscuits and cinnamon.
Super delicious!!

I use Amarula Liquor in this Layered Milk tart pudding. It is a creamy liquor made from Marula fruits. The Marula tree is indigenous to South Africa, West Africa and Madagascar. The yellow fruit is soft and about the size of a small plum. The fruit tastes sweet, yet sour. But it really makes the best liquor! This recipe is very versatile. You can substitute Amarula with pretty much any other liquor of your choice or you can simply just leave out the liquor. It still tastes pretty amazing with our the liquor.

Tennis biscuits are a much loved South African biscuit. It’s a kind of biscuit made with butter, shredded coconut and syrup. If you can not find these biscuits where you are, feel free to use graham crackers or any other sweet butter biscuit. If you would really like to come closer to the real tennis biscuit taste, add 1-2 tablespoons of desiccated and toasted coconut to the crushed cookies, and mix.

Layered Milk tart pudding

Ingredients

1L Milk, full cream
2 Cinnamon sticks
5ml Vanilla essence
60 ml Custard powder
80ml All-purpose flour
1 Tin condensed milk (385g)
100g Butter
1 Egg, beaten
Amarula Cream Liquor (Or any cream liquor of your choice) to taste
1 packet of Tennis biscuits (200g)
Cinnamon, grounded (to sprinkle in between the layers)

Directions

Set aside 6 dessert bowls or glasses.

In a medium size pot, slowly heat 750ml milk, vanilla essence and cinnamon sticks.
While the milk mixture is heating up, mix together, in a separate bowl the condensed milk, 250ml milk, custard powder and flour. Mix well to ensure no lumps.

When the milk reaches boiling point, remove the cinnamon sticks and then add the custard mixture to the pot. Reduce the heat to a simmer. Let this mixture simmer until it starts thicken, stirring consistently.

Once the mixture has thickened add the butter and beaten egg. Mix well, until the mixture is glossy. Now add the liquor (If using) Mix until incorporated and set aside to cool slightly.

While the mixture is cooling off, crush the biscuits to resemble small crumbs.
Fill each dessert bowl/cup with 2-3 tablespoons of crushed biscuits followed by 3-4 heaped spoons of milk tart filling. Now sprinkle some ground cinnamon on top. Repeat the layers, starting with the crushed biscuits. Continue until the mixture is used up. End with the milk tart filling on top. Sprinkle some cinnamon for decoration.

Allow the Layered Milk tart pudding to cool off completely.
You can enjoy this at room temperature or refrigerated.

Enjoy!