You South African Tart

Hey there honey’s. Firstly, how beautiful are the autumn leaves? Let’s all take a moment to collectively appreciate the beauty…… OK, that’s over, back to todays bake. So today, we are making we will be making a South African classic, Milk Tart. Oh yea, dairy, dairy, dairy. If you’re lactose intolerant, I guess you can just read for fun or pass this along to those lactose tough guys I guess. Anywho, milk tart is just bomb and I’m not mad at this thang right here.

Short history of Milk Tart. It came with the Dutch a long time ago. End of history.

So I made this one slightly differently. Traditionally it is made with a pie base but I felt like making a short bread crust with some white chocolate.

Ok, let’s jump into the fun stuff.

What do we need


  • 1 cup butter (250 g)
  • ½ cup sugar
  • 2 cups all purpose flour (1 cake and 1 bread flour)
  • ¼ teaspoon baking powder


  • 2 cups milk (500 ml)
  • 2 tablespoons butter
  • 2 sticks cinnamon
  • 1 tablespoon cornflour
  • 3 tablespoon cake flour
  • 5 tablespoons sugar (60g)
  • 1 pinch salt
  • 3 large eggs
  • 1 tablespoon castor sugar
  • 3 tablespoons cinnamon sugar

How do we make it

Preheat oven at 175 degrees C

To make the crust, cream together butter and sugar until pale and fluffy.

Combine flour and baking powder together, then mix into butter mix.

Chill the mixture in the fridge for 20 minutes

Press into a lined pie tin and bake for 12 to 15 minutes, sides should be a pale brown.

Allow to cool slightly

While base is baking, prepare milk filling.

Increase oven temperature to 220 degrees C

Heat Cinnamon sticks in a non stick pan for 5 minutes.

On medium heat, warm milk, butter and cinnamon sticks until hot, but not boiling

Remove cinnamon sticks

In a separate bowl, mix cake flour, corn flour sugar salt and 3 egg yokes.

Mix 1/3 of heated milk into egg mixture until well combined, then return to pot.

Slowly stir mixture over low heat for 10 minutes to thicken

Remove from heat and allow to cool slightly

Beat remaining 3 egg whites and castor sugar until stiff.

Gradually add and fold egg whites into milk mixture.

Pour contents into the pastry case and bake for 10 minutes

Drop heat to 190 degrees C and bake for 10 minutes. The center will be golden and puffed up.

Set aside to cool. Sprinkle with cinnamon sugar and enjoy.

What do we feel about it?

Ah fuck, so I saw this and flashed back to the Custard Tart incident. My eyes filled with grief thinking I’d need to make this three times over but no, I’m a grown up and have learned from my mistakes, now I make different mistakes.

So heating the milk at a medium temperature is super important. Every time I didn’t, the milk toud release too much fat and the entire thing would get greasy, and that truly isn’t a thing. Then, is it necessary to toast the cinnamon? Actually, yes it is. You always have to heat up your spices if you want the best flavor for them. Go ahead and just throw them straight into the pot if you want, but you wont get the same bomb flavor, it will just be nice.


I did make a mistake and not drop the heat low enough when incorporating the egg and flour mix back into the milk pot and a few lumps formed. This isn’t the end of the world if it is just a few little ones, just run it through a sieve to separate the smooth bits, before folding in the egg whites. If it is really lumpy and not at all smooth, I don’t know man, just throw your entire house away and try again.


Yea mate, so like side ingredient, I also grated in approximately 70g of white chocolate into the pie base before baking as a fun extra. I don’t know if im loving the additional chocolate or not, I will have to see with my colleagues reactions. I think maybe coconut would be that thing for me to give it a bit of something.


WARNING: Maybe dial back on the sugar in the base if you are going to add chocolate, it can very easily teeter towards sickly sweet.

And that is a milk tart people.