It's already been a year since I moved to South Africa, and I think it's way past time to share a typical SA recipe with you. The first sweet treat I ate after landing here was a Milk Tart. It is a no-bake tart with a very delicious creamy filling.
It was divine!
Of course, I had to try making one myself. You will find lots of variations, but this tart doesn't need any fancies to be delicious. I stuck to a simple and easy recipe and was very proud of the end result. Even the locals couldn't get enough of it.
Without further ado...the recipe:
- 1/2 a packet of Tennis Biscuits (THE South African biscuit with a fresh hint of coconut) which can be substituted with digestive biscuits, crushed
- 125 g Butter, melted
- 500 ml (2 cups) Milk
- 80 ml Brown sugar
- 2 Eggs
- 45 ml (3 T) Cornflour
- 45 ml (3 T) Flour
- 5 ml (1 t) Vanilla Essence
- 30 ml (2 T) Butter
- more Cinnamon for sprinkling
For the crust, combine the crushed Tennis Biscuits and melted butter before pressing the mixture into a pie dish. If you like a thicker crust, then use a full packet of biscuits. Set it in the fridge to cool while preparing the filling.
Add a sprinkle of cinnamon to the milk and heat it to just under boiling point. If you see steam, take the pot off the heat.
In the meantime lighlty beat the eggs with the sugar, and then add the cornflour and flour.
Pour your egg mixture into the pot with the milk and return to the heat all the while stirring until it thickens.
Stir nicely and thoroughly to keep the mixture from catching on the bottom of the pot and to prevent lumps. Even if there are a few, don't panic.
Once off the heat, add the vanilla essence and butter. Whisk thoroughly until the butter is melted and the mixture is smooth.
Pour the filling into the prepared crust and sprinkle cinnamon decoratively on top before returning it to the fridge. Allow to set for about an hour.