Milk Tart

This quick and easy recipe has been in my family for over 20 years. As a young girl, it was one of the very first things that I learnt to bake. It was in my mom’s kitchen almost 16 years ago, that my eldest sister first demonstrated to me, how to go about baking a delicious Milk Tart.

Milk Tart, generously dusted with cinnamon powder(well that’s how I love it!) doubles up as a tea time treat and as a dessert. Served well chilled it makes for an excellent accompaniment with afternoon tea on long summer days.

For the Base you will need:

125 g butter/stork margarine softened
1/2 cup castor sugar
1 egg
2 tsp baking powder
2 cups flour

Combine all the ingredients in a food processor, except the flour, and mix until well combined. Add in the flour but don’t add all at once, because you may not need all the flour. You want a nice soft dough. Grease your baking pan or pyrex. Line the baking pan evenly with the dough. I get out 3 x 23 cm round fluted pyrexes. See the picture below. Bake at 180 degrees for 10-12 mins or until lightly browned.

For the Filling you will need:

1 litre milk – use fat free milk if you’re cutting back on those calories
3 tablespoons butter
3 egg yolks
1 cup sugar
3 heaped tablespoons mazeina(cornflour) – Mix in a 1/4 cup cold water.
3 egg whites beaten stiff
Bring all the ingredients, except the egg whites, to a boil on a low heat. continue whisking well as it comes to a boil. Once the filling has thickened, remove from heat and fold in the beaten egg whites. Pour the filling over your prepared bases. Dust (generously) with ground cinnamon. Refrigerate once it has cooled down.