The Allure of Milk Tart: A South African Obsession
There’s no denying the love affair South Africans have with milk tart. And who can blame them? This creamy, melt-in-your-mouth custard-like tart with a hint of cinnamon is a true delight. Traditionally, milk tart is baked in a crust or pie shell made from short crust pastry. However, modern variations have led to a diverse range of crust options, from crushed biscuits to puff pastry, and even crustless milk tarts.
The Filling: A Simple yet Delicious Combination
The milk tart filling is a straightforward mixture of milk, sugar, and eggs, thickened with flour or cornstarch. To add extra depth, some recipes infuse the milk with whole cinnamon sticks. And, of course, no milk tart is complete without a sprinkle of cinnamon on top – it’s the signature touch that elevates this dessert to new heights.
Tips for Making the Perfect Milk Tart
To ensure your milk tart turns out perfectly, follow these tips:
- Allow the tart to cool completely to room temperature before refrigerating it. Placing a hot tart directly in the fridge can cause it to crack due to rapid cooling.
- For added flavor, try infusing the milk with a vanilla bean and cinnamon quill, or combine the zest of one orange, a split vanilla bean, and a cinnamon quill for a unique twist.
The Finishing Touch: A Sprinkle of Cinnamon
When it comes to dusting your milk tart with cinnamon, use ground cinnamon and a sieve to achieve an even distribution. Hold the sieve at least 30cm above the tart to ensure a smooth, consistent sprinkle. Whether you opt for a traditional or crustless milk tart, both are sure to be a hit – they’re delicious and easy to make.
Enjoy Your Delicious Milk Tart!
Crust less Milk tart
Makes 2 tarts
Ingredients
4 large eggs, separated
250 ml castor sugar
30 ml butter, melted
5 ml vanilla essence
250 ml cake flour
5 ml baking powder
1 ml salt
1 L milk
Ground cinnamon, for sprinkling
Directions
Preheat oven to 160°C.
Grease two 23 cm ovenproof tart or pie dishes and set aside.
Beat the egg yolks, sugar, and melted butter together until creamy. Add the vanilla essence and mix well.
In a separate bowl, sift together the flour, baking powder, and salt.
Add the flour mixture and milk alternately to the egg yolk mixture, mixing well after each addition. Continue until everything is fully combined and the batter is smooth with no lumps.
In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter using a metal spoon, being careful not to deflate them.
Pour the mixture evenly into the two greased tart or pie dishes.
Sprinkle ground cinnamon over the top and bake for about 1 hour, or until set and lightly golden.
When done, remove the milk tarts from the oven and allow them to cool and set at room temperature.
Once set, place the tarts in the fridge to chill.
When ready to serve, simply cut into slices and enjoy!
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