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Sunday, 20 September 2015

Baking old-fashioned Milk Tart

We have become so accustomed to quick milk tart recipes that we have quite forgotten the delight of a proper old-fashioned milk tart. Today I will walk you through the steps of baking this delightful tart and show you that it is not nearly as intricate as you were led to believe.

We will start by making a very quick and easy baked crust. Since it was a cold day when I made this, my margarine remained very hard. This is why I chose to pop into the microwave for a few seconds to soften it. You will need approximately 170 g margarine/butter.

Sift your dry ingredients together. You will need 2 cups of wheat flour (500 ml).

Add to this 3 teaspoonfuls of baking powder (15 ml) and a pinch of salt.

Add the margarine and rub it between your fingers until it is crumbly.

Since I used melted margarine it will not become crumbly. This is no problem. The dough will still work brilliantly.

Add 2 eggs to the dough. (If your dough is not pliable enough you can add another egg).

I beat the eggs separately before adding it to the dough.

Your dough will form a tidy bun when it mixed through.

Prepare a bake dish with a non-stick spray.

Work the dough into the pan and up the sides. This takes time an patience.

Finish the edges. The tart was for a rustic gathering and I did not take too much care with this for that reason, wanting it to look rustic. Pop the crust into a preheated oven at 180 degrees Celsius. Bake for about 10 minutes, but watch it to make sure it does not burn.

I am making quite a big tart and need to make a substantial amount of tart filling. Heat 1 L of milk in a large pot.

Add a whole stick of cinnamon in the milk while you bring it to the boil.This will add the distinctive cinnamon flavor to the tart that the old-fashioned milk tarts were renowned for.

In a separate bowl mix together:8 dessertspoons of sugar (120 ml), 4 dessertspoons of wheat flour (60 ml), 3 dessertspoons of corn flour/maizena (45 ml) and 1/2 teaspoon of salt (2,5 ml).

Whisk the dry ingredients together with a cup of cold milk (250 ml).

Once the milk is boiling, add the flour mix and stir quickly to prevent clumps from forming. Tip: Remove the pot from the heat to prevent bubbles form exploding and burning you when you stir it as it starts to thicken). Put it back on a reduced heat to thicken.

Stir in 4 dessertspoons of margarine/butter (approximately 100-125 g).

Separate 4 eggs. Beat the yolks..

Beat the egg whites. If the whites do not want to stiffen, add a teaspoonful of Cream of Tartar (5 ml).

When you stand the beaters upright and the points remain fixed, the whites are ready.

Add the egg yolks and stir quickly before the protein has time to set.

Fold the egg whites in with a wooden spoon.

Your filling is now ready to be poured into the crust.

Remove the cinnamon stick.

I lost track of my crust and it over-baked a little. It will still do, but only just.

Pour the filling into the crust and put into a preheated oven at 225 degrees Celsius. After 10 minutes reduce the heat to 180 degrees and bake for 10 more minutes.

As soon as the tart comes out of the oven you should sprinkle a cinnamon and sugar mixture over it.

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