Milk Tart with Condensed Milk
South African milk tart with a rich, smooth and creamy condensed milk filling and a buttery no-bake Tennis biscuit base. Cooked on the stove, chilled until firm and finished with cinnamon.
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Equipment
- 1 23cm/9in loose-bottomed tart tin, about 3.5cm deep
Ingredients
For the crust
- 200 grams Tennis biscuits - or Nice biscuits, digestives or Marie biscuits
- 100 grams butter, melted
For the filling
- 700 millilitre full-cream/whole milk
- 1 can sweetened condensed milk - 390–397g/14oz
- 4 large egg yolks
- 4 tablespoons water
- 4 tablespoons cornflour/Maizena/cornstarch - level, not heaped
- 2 tablespoons custard powder - level, not heaped
- ¼ teaspoon fine salt
- 30 grams butter - or two tablespoons
- 2 teaspoons vanilla extract
- ground cinnamon, for dusting
Instructions
Make the crust
- Blitz the Tennis biscuits into fine, even crumbs. Alternatively, crush them in a sealed bag with a rolling pin.200 grams Tennis biscuits - or Nice biscuits, digestives or Marie biscuits
- Add the melted butter and mix until all the crumbs are evenly damp and hold together when pressed.100 grams butter, melted
- Press the crumbs firmly across the base and up the sides of a 23cm/9in loose-bottomed tart tin. Refrigerate while you make the filling.
Make the filling
- Add the full-cream milk and condensed milk to a large saucepan. Heat over medium heat, stirring regularly, until steaming and just beginning to bubble around the edges. Remove from the heat.700 millilitre full-cream/whole milk, 1 can sweetened condensed milk
- Whisk the egg yolks and water together in a bowl. Add the cornflour, custard powder and salt, then whisk until completely smooth.4 large egg yolks, 4 tablespoons water, 4 tablespoons cornflour/Maizena/cornstarch, 2 tablespoons custard powder, ¼ teaspoon fine salt
- Pour the egg mixture into the warm milk in a steady stream, whisking continuously.
- Return the saucepan to very low heat. Whisk continuously for 5–7 minutes, reaching into the corners of the saucepan, until the filling is thick, smooth and creamy and the whisk leaves clear trails that remain visible briefly.
- Remove from the heat. Whisk in the butter and vanilla until smooth and glossy.30 grams butter, 2 teaspoons vanilla extract
Fill and chill
- Pour the filling into the chilled biscuit base and gently jiggle the tin to level the top.
- Leave to cool until no longer steaming. Refrigerate for at least four hours, preferably overnight.
- Dust generously with ground cinnamon before slicing.ground cinnamon, for dusting
Notes
- Measure the cornflour and custard powder with level, not heaped, tablespoons.
- Cook the filling until the whisk leaves clear trails. Stopping too early may prevent the tart from setting firmly.
- Chill for at least four hours; an overnight chill gives the neatest slices.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 398kcal | Carbohydrates: 45g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 136mg | Sodium: 336mg | Potassium: 325mg | Fiber: 1g | Sugar: 30g | Vitamin A: 658IU | Vitamin C: 1mg | Calcium: 240mg | Iron: 1mg
