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Milk tart Condensed milk.

Milk Tart with Sweetened Condensed Milk: A Creamy South African Delight

  Milk Tart, also known as “Melktert” in South Africa, is a beloved dessert that beautifully combines the comforting flavors of milk and cinnamon in a creamy custard. Adding sweetened condensed milk to this classic recipe elevates its richness and sweetness, making it an irresistible treat. Whether you’re exploring South African cuisine or simply seeking a delightful dessert, Milk Tart with Sweetened Condensed Milk is a creamy, dreamy delight that’s sure to please your taste buds. Let’s embark on a culinary journey and discover how to create this South African gem.

Ingredients:

For the Pastry:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg
  • A pinch of salt

For the Filling:

  • 4 cups whole milk
  • 1 cinnamon stick
  • 1 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup cornstarch
  • 2 large eggs
  • 1 (14-ounce) can sweetened condensed milk
  • Ground cinnamon, for dusting

Instructions:

Prepare the Pastry:

  1. In a food processor, combine the all-purpose flour, granulated sugar, and a pinch of salt. Pulse a few times to mix.
  2. Add the cold, cubed unsalted butter to the flour mixture in the food processor. Pulse until the mixture resembles coarse crumbs.
  3. Add the egg and pulse again until the dough comes together. Be careful not to overmix.
  4. Remove the dough from the food processor, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out and Bake the Pastry: 5. Preheat your oven to 375°F (190°C).

  1. On a floured surface, roll out the pastry dough to fit a 9-inch pie dish or tart pan.
  2. Carefully transfer the rolled-out dough to the pie dish or tart pan, pressing it gently into the bottom and up the sides.
  3. Prick the bottom of the pastry with a fork and line it with parchment paper and pie weights (or dried beans).
  4. Bake the pastry in the preheated oven for about 15 minutes, or until it’s lightly golden. Remove the weights and parchment paper, and let it cool while you prepare the filling.

Make the Filling: 10. In a saucepan, combine the whole milk and cinnamon stick. Heat over medium heat until it’s scalded (steaming but not boiling). Remove the cinnamon stick and discard it.

  1. In a separate bowl, whisk together the granulated sugar, cornstarch, and 2 large eggs until well combined.
  2. Slowly pour the scalded milk into the egg mixture, whisking constantly to prevent curdling.
  3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency. This should take about 5-7 minutes.
  4. Remove the custard from the heat and stir in the pure vanilla extract and sweetened condensed milk until smooth.

Assemble and Chill: 15. Pour the custard filling into the baked pastry shell.

  1. Sprinkle ground cinnamon evenly over the top of the custard for added flavor and decoration.
  2. Refrigerate the Milk Tart for at least 3 hours, or until it’s set and chilled.

Serve and Enjoy: 18. Slice the Milk Tart into wedges or squares and serve chilled.

Cook’s Notes:

  • You can sprinkle additional ground cinnamon on top of each slice for a burst of flavor and a beautiful presentation.
  • If you prefer a stronger cinnamon flavor, you can infuse the milk with the cinnamon stick for a longer period or use ground cinnamon in the filling.
  • Leftover Milk Tart can be stored in the refrigerator for a day or two. The pastry may soften slightly over time.

  Milk Tart with Sweetened Condensed Milk is a creamy and comforting dessert that embodies the sweetness of South African cuisine. With its buttery pastry crust and luscious custard filling, it’s a treat that’s both familiar and unique. Whether you’re sharing it with friends and family or savoring it all to yourself, this Milk Tart captures the essence of comfort and sweetness in every bite. So, embrace the creamy delight, and let it transport you to the heart of South Africa with each indulgent mouthful.

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