MILK TART

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.

INGREDIENTS


Crust

• 250 g plain sweet biscuits, crushed

• 5 tbsp. melted Jesa Farm Dairy butter


Milk filling

• 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

INSTRUCTIONS
Crust

1. Crush the biscuits with a food processor or your hands.


2. Add the butter (melted) to the biscuits and press on the bottom and the sides of the pan with your hands or spatula. In my experience, the fingers work best.


3. Seal the pan with cling film to prevent water from dripping into your crust while in the freezer and freeze for about 1 hour so it hardens.
Milk Filling

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.


2. In a bowl, beat the eggs, add honey, flour, cornstarch and sugar. Whisk until smooth, then gently whisk into the milk saucepan making sure there are no lumps. A sieve could come in handy here.


3. Add vanilla extract and butter then return the pan back on medium heat and keep stirring constantly until it starts to bubble.


4. Cook for about 5-6 minutes. Remove from heat and pour mixture into the frozen crust.


5. Add the thinly sliced mango strips after sprinkling with cinnamon. Chill until ready to be served.

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