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Fridge Milk Tart – A South African favourite for a reason

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Nov 1, 2021

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It’s time for celebrations in South Africa and there is no better way to celebrate friends and family like a good ol’ classic dessert. South African milk tart is a custard and cookie based dessert topped with cinnamon. Our Fridge Milk Tart is a great dessert for a big occasion or a delicious snack with your favourite cup0 of tea or coffee. The best part is, you won’t need to bake it at all. 

If you regularly cook, bake or create delicious pastries and desserts, you probably already have most of these ingredients in your pantry and fridge. Created as a sort of pie, it’s a no-bake younger version of the Portuguese pastry called pastéis de nata and is a great twist on a global favourite. The Tennis Biscuits with its coconut base is great for flavour and as a pie base. The recipe states one hour in the fridge but you want it to set a lot more so you can easily let it cool for a few more hours, especially if you have that chance. Even though our Fridge Milk Tart is cool, you can enjoy it heated up in the microwave as well which some people love. 

Get your dessert and coffee snacks ready, our Fridge Milk Tart is a South African favourite for a reason. Crumbly crust, smooth interior and tastes like home. 

Fridge Milk Tart Recipe

0 from 0 votes

Recipe by Irene Muller
Course: DessertDifficulty: Easy

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Traditional South African Milk Tart (Melktert) recipe that requires no banking as it is a fridge tart.

Ingredients

Milk tart

1 litre full cream milk

3 tablespoons butter

4 eggs

1 cup sugar

3 tablespoons corn flour

3 heaped tablespoons flour

½ tablespoon custard powder

¼ teaspoon salt

1 teaspoon vanilla essence

cinnamon sugar

1 packet biscuits

Milk tart crust (optional)

1 cup butter

1 teaspoon cinnamon

1 packet crushed tennis biscuits (dry biscuits with coconut)

Method

Crust (skip if you do not want a crust)Melt 1 cup butter and 1 teaspoon of cinnamon and mix it with the packet of crushed Tennis biscuits.Press the mixture into a greased pie dish to the bottom and to the sides. Then, refrigerate for a few hours before you make the milk tart mix.Milk tartIf you opted for no crust, then prepare your dish for the milk tart by arranging the biscuits at the bottom and on the sides of the dish.

Beat the eggs and sugar until fluffy and light.Make a mixture in a cup with the cornflour, flour, custard powder, salt and vanilla with a little of the milk so that no lumps form.Pour the milk and the butter in saucepan and bring to a boil. Be careful not to burn the milk.Add the corn flour mixture and lastly the eggs and sugar. Place back on extremely low heat and constantly mix with a whisk while you let it simmer for at least 10 minutes until thickened and completely cooked. Be careful to not let it burn. If not thick enough, add a tablespoon of cornflour mixed with a little milk.  Keep whisking until the sauce is blended and smooth. Simmer for another three to four minutes, whisking frequently. The mixture should have the consistency of a thick sauce.Pour in the prepared dish. Sprinkle with cinnamon sugar.  When cool, place in refrigerator for 1 hour or longer. 

Notes

You can replace certain ingredients if necessary. Use almond flour, diabetic biscuits and sweetener instead of flour, Tennis biscuits and sugar.

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Looking for more tempting desserts? Have a look at our recipes section to find more delicious recipes to prepare for your family and friends.

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