If you're looking for a South-African dessert or afternoon tea-time treat that can be made on either the stove-top or in the microwave oven, instead of being baked in a conventional oven, you will find this unbaked milk tart to be quick, easy, creamy and delicious.
This tart is best seved when chilled, unlike a traditional baked milk tart that can be enjoyed either cold, or fresh from the oven.
- 1 can (397 gram) condensed milk
- 3 1/4 cups (800 ml) fresh milk (you can also the empty condensed milk cans as measure: you need 3 cans full of milk)
- 1/4 cup plus 1 tablespoon (75 ml) cornflour
- 1/4 teaspoon (1 ml) salt
- 2 eggs
- 1 teaspoon (5 ml) vanilla essence, or vanilla seeds scraped from a vanilla pod
- 2 tablespoons (30 ml) butter
- 1 packet South African Tennis biscuits, or if not available, any other square or rectangular biscuit.
- Combine condensed milk and 2 1/2 cans fresh milk together and heat until almost boiling. (This can take 5 to 8 minutes on high, depending on your microwave oven.)
- Mix cornflour, salt, eggs and remaining 1/2 can of cold fresh milk together.
- Add small quantities of the hot milk mixture to the egg mixture, to gradually increase its temperature without cooking the eggs.
- Add the egg-and-milk mixture to the warm milk mixture while whisking briskly.
- Cook for 8 to 10 minutes on high in the microwave oven, but remove every minute and stir well before continuing. It must be a very thick custard.
- Add butter and vanilla.
- Line a large enough dish with biscuits. It works great if you line a rectangular or square Pyrex dish with square, South-African manufactured Tennis biscuits, but any plain biscuits can be used. Fill gaps between biscuits with broken biscuit pieces.
- Pour the warm mixture gently over the biscuit base.
- Sprinkle with cinnamon and allow it to set for 3 to 4 hours in the fridge.
- Pour condensed milk and 2 1/2 tins of fresh milk into a saucepan and bring to simmer.
- Use 1/2 cup cold milk to prepare a paste with the corn flour, and add to the boiling milk. Stir continuously until the mixture thickens. Remove from heat.
- Beat the eggs in a separate container and add spoonfuls of the thickened milk-mixture to slowly raise the temperature of the egg mixture until warm.
- Add egg mixture to the thickened mixture while stirring continuously. Return to heat and cook slowly for a few minutes. It must be a very thick custard. Remove from heat.
- Add butter and vanilla essence.
- Pour into lined biscuits dish while mixture is still hot.
- Dust with cinnamon. Allow it to set in the fridge, for 3 to 4 hours.
If you prefer a traditional tart base instead of one made from biscuits, you can try Marita's milktart base. It is truly delicious. If you use a bit less sugar, it will work as a savoury crust, too.
- 1 cup (125 gram) flour
- 125 gram butter
- 20 ml ( 2 dessert spoons / 4 teaspoons) sugar
- pinch of salt
- Melt butter.
- Remove from heat and add flour, sugar and salt, and mix well.
- Wait for the dough to cool down a bit.
- Evenly press the dough into the bottom, and up the sides of the biscuit dish.
- Bake blind at 180°C for 20 to 25 minutes, or until the colour of straw.