Traditional South African Milk Tart Recipe

Ingredients

• 0.5 cup butter, softened
• 1 cup white sugar
• 1 egg egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch salt
• 4 cups milk
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 2.5 tablespoons all-purpose flour
• 2.5 tablespoons cornstarch
• 0.5 cup white sugar
• 2 eggs, beaten
• 0.5 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a medium mixing bowl, cream together 1/2 cup of butter or margarine with 1 cup of sugar until light and fluffy. Incorporate 1 egg and continue beating until the mixture achieves a smooth consistency. In a separate bowl, thoroughly combine 2 cups of flour, baking powder, and salt. Gradually add the flour mixture to the sugar mixture, stirring until just combined. Press the resulting mixture evenly into the bottom and up the sides of two 9-inch pie pans.
3. Bake in the preheated oven for approximately 10 to 15 minutes, or until the crusts turn a beautiful golden brown.
4. In a large saucepan, combine the milk, vanilla extract, and 1 tablespoon of butter or margarine. Heat over medium heat, bringing the mixture to a gentle boil, then promptly remove it from the heat.
5. In a separate bowl, whisk together 2 1/2 tablespoons of flour, cornstarch, and 1/2 cup of sugar. Add the beaten eggs to the sugar mixture and whisk until the mixture is completely smooth. Gradually and carefully whisk this mixture into the warm milk. Return the pan to the heat and bring the mixture to a boil, stirring continuously to prevent scorching. Continue to boil and stir for 5 minutes. Evenly pour half of the custard mixture into each prepared pastry shell. Sprinkle generously with cinnamon. Allow the tarts to chill thoroughly before serving.

Nutrition

• Calories: 241 kcal
• Fat Content: 9 g
• Fiber Content: 1 g
• Sugar Content: 22 g
• Sodium Content: 146 mg
• Protein Content: 5 g
• Cholesterol Content: 57 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g