Milk Tarts (or “Melktert” as referred to in Afrikaans) is a South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. Depending on what works best for you, you can have your crust baked or a frozen no-bake variant. In this particular demonstration, I went with a no-bake variant.
There is a wide variety of toppings you can garnish your tart with, cinnamon is a common one, but I decided to throw on some mango slices and gave it an extra minty flavor by boiling the milk with some freshly harvested bruised mint leaves from my little herbs garden.
• 250 g plain sweet biscuits, crushed
• 5 tbsp. melted Jesa Farm Dairy butter
• 2 1/4 cups milk
• 2 tablespoon Jesa butter
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 1/2 cup sugar & 1/4 cup honey
• 4 eggs
• ½ tablespoon vanilla extract
• Thin mango slices for garnish
• ½ teaspoon cinnamon
• Mint leaves, roughly chopped
1. Crush the biscuits with a food processor or your hands.
1. Place saucepan over medium heat, add the mint leaves and milk and let boil before removing from the heat. Sieve out the mint leaves and put on the side.