Milk Tart / Melktert
The best milk tart recipe ever!
Ingredients
For the crust (makes 2)
- 1/2 cup Butter
- 2 tbsp Castor Sugar
- 2 tbsp Oil
- 1 pinch Salt
- 2 cups Cake Flour Sifted
- 2 tsp Baking Powder
- 1 Egg Beaten
For the filling (makes enough for 1 crust)
- 2 cups Milk
- 1/2 tsp Almond Essence
- 1 tbsp Butter
- 2 tbsp Cake Flour
- 1 tbsp Corn Flour
- 2 tbsp Sugar
- 2 Eggs Seperated
Instructions
To Make the crust
- Cream the butter and sugar together until light and fluffy
- Gradually add the flour, baking powder, and egg, mixing a little at a time until a soft dough forms
- Prick the crust with a fork to prevent air bubbles
- Bake in a preheated oven at 180°C until golden brown (about 10-12 minutes). Remove and set aside to cool
Make the filling
- In a pot over medium heat, heat the milk, almond essence, and butter together until it just starts to boil
- While the milk heats, mix the cornflour, cake flour, sugar, and egg yolks in a separate bowl. Add a splash of extra milk and whisk until it forms a smooth paste
- When the milk mixture reaches boiling point, slowly pour in the flour-egg mixture, whisking continuously to prevent lumps
- Continue whisking until the mixture thickens and starts to bubble. Once it reaches its maximum thickness, remove the pot from the heat
- Whisk the egg whites in a separate bowl until soft peaks form, then gently fold them into the custard mixture. This step gives the filling its signature light, airy texture
- Scoop the filling into the pre-baked crust. Smooth it out with a spatula if needed
- Generously sprinkle the top with cinnamon sugar for that classic milk tart flavor
Notes
Let the milk tart cool before serving—or if you can’t resist, enjoy it warm with a hot cup of tea or coffee!