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Milk Tart

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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 4 people
Course: Dessert, Snack
Cuisine: South African
Ingredients Equipment Method

Ingredients
  

  • 125 g Digestive biscuits, crushed (for the crust)
  • 75 g Unsalted butter, melted (for the crust)
  • 500 ml Milk (for the filling)
  • 2 tbsp Cornflour
  • 100 g Caster sugar
  • 2 Eggs
  • 1 tsp Vanilla essence
  • A pinch of salt
  • Ground cinnamon for dusting

Equipment

  • 1 20cm wide tart tin (No worries if you don't have a tart tin, a pie dish will do the job just as well)
  • 1 Mixing Bowl
  • 1 Medium saucepan
  • 1 Whisk

Method
 

Crust Instructions
  1. Preheating your oven to 180 degrees Celsius.
  2. Combine the crushed digestive biscuits and melted butter in your mixing bowl.
  3. Press this crumbly mixture into the bottom of your tart tin to form the crust.
  4. Pop it in the oven for about 10 minutes to set.
Filling Instructions
  1. In your saucepan, warm up the milk but don't let it boil.
  2. In a separate bowl, whisk together the cornflour, sugar, eggs, vanilla essence, and a pinch of salt until it's well mixed.
  3. Gradually whisk the warm milk into the egg mixture, a little at a time to avoid scrambling the eggs.
  4. Pour this mixture back into the saucepan, and heat it gently while stirring continuously. You're looking for a thick, custard-like consistency.
  5. Once thickened, pour the filling into your baked crust.
  6. Dust the top with a bit of ground cinnamon
  7. Put the tart back into the oven and bake for about 15 minutes. You want the filling to set but still have a slight wobble to it.
  8. Let it cool, then pop it in the fridge to chill for a couple of hours before serving.