Just the other day after I had finished making my pot de creme’s I discovered that I had a ton of extra milk. Now I can’t just drink milk, or use it in cereal… not sure why… especially because I can eat a wedge of cheese without complaint but something about drinking a glass of milk just upsets my stomach.
So there I was… with an extra 4-5 cups of milk. I didn’t want to let it go to waste but after googling different ideas for about 2o minutes I was close to giving up – nothing had peaked my interest. That’s when my Omi (that’s German for grandma) who I had called to tell her my problem with the milk suggested that I make this South African Milk Tart. She, along with my papa, mom and the rest of their family, grew up in South Africa. She said she used to make this milk tart all the time and that it would be the perfect way to use up my extra milk. So, after a quick scan of my fridge to ensure that I had all the ingredients, I set out to make the milk tart.
Turns out that its pretty amazingly delicious. Its similar in texture to a custard but has a little something extra from the sprinkle of cinnamon sugar on top.
South African Melktert – Milk Tart
Ingredients
- 3 tablespoons butter, melted
- 1 cup white sugar
- 3 egg yolks
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups milk
- 3 egg white
- 1 tablespoon cinnamon sugar
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
- In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
- Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.
{ 12 comments… read them below or add one }
Wow I have never ever heard of this, but it sounds delicious. I bet it is super creamy!
You would not have heard of it cause it’s an old Afrikaner / Afrikaanse Boere (farmer) cultural pudding. It’s not really creamy as you think. The cinnamon breaks most of the creaminess.
If you have tried it by now I hope you’ve liked it.
I think I need to send this link to all of my South African friends who want a little taste from the past! This was my FAVORITE treat growing up. I haven’t had it in absolute donkey’s years! I am not a milk drinker either, but I am off to the market right now to get some! This has really put a smile on my face!!!
Are those CB2 accessories I spy? This sounds great. Good way to use ingredients you already have.
Yum!! I want to buy a lot of milk just so I have extra and have an excuse to make this! Awesome pictures!!
I have never had this dessert. Looks lovely! Have a Happy Valentine’s Day!
This looks really good and something I have never heard of/tried. A nice family recipe to keep!
this looks delish! never had anything like it!
This looks yummy! Thanks for sharing!
Sounds fantastic! I love the extra sprinkling of cinnamon sugar on top.
It shouldn’t get castor or regular sugar with the cinnamon.
Me too! No interest in drinking milk. I enjoy it in things…..milk sounds delish in this tart.
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