South African Milk Tart
A creamy vanilla custard with a sweet biscuit base and a dusting of cinnamon - a taste of home for South Africans and a sweet treat for all.
Cals 339 · Prot 7 · Carbs 33 · Fat 21
Vegetarian
Family Friendly
Global Eats
20 min
A creamy vanilla custard with a sweet biscuit base and a dusting of cinnamon - a taste of home for South Africans and a sweet treat for all.
Cals 339 · Prot 7 · Carbs 33 · Fat 21
Vegetarian
Family Friendly
Global Eats
Ingredients
Biscuit base
Digestive biscuits
10*
75 Grams
Butter
4*
50 Grams
Custard filling
Whole milk
4*
400 ML
Butter
4*
10 Grams
Organic Eggs
5*
1 Piece
Plain flour
10*11*
10 Grams
Corn starch
15 Grams
White sugar
40 Grams
Vanilla essence
5 ML
Cinnamon powder
2 Grams
Allergens
*10 Wheat, *4 Milk, *5 Eggs, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1412 / 339 |
| Fats (g) | 20.8 |
| of which saturated (g) | 12.4 |
| Carbohydrates (g) | 33 |
| of which sugars (g) | 18.3 |
| Fibers (g) | 1 |
| Proteins (g) | 7.1 |
| Salt (g) | 0.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make biscuit base
- Grease a small rectangular (17x13 cm) or small round dish. Using a food processor, blitz the digestive biscuits into fine crumbs.
- Place 50g butter in a microwavable bowl and heat for 10-20 sec until melted.
- In a small bowl, combine the biscuit crumbs and melted butter.
- Using the back of a spoon, firmly press the biscuit mix into the base of the preferred dish.
- Refrigerate while the filling is prepared.
Tip! If you do not have a food processor, place biscuits in a ziplock sandwich bag and crush with a rolling pin.
2 Warm milk
- Meanwhile, heat the milk and 10g butter over low heat to just below boiling.
- Once the butter is melted and the milk is warm, remove from the heat.
3 Prepare egg mixture
- In a large bowl, whisk together the egg, flour, corn starch, sugar and vanilla essence for 1 min until light and airy.
4 Cook custard
- Slowly add 2-3 Tbsp of the warmed milk to the egg mixture, whisking continuously.
- Pour the now warmed egg mixture back into the pot.
- Return the pot to medium heat, whisking continuously for 5-6 min until the custard has thickened.
- Pour onto the biscuit base and cover with cling film. Allow to set in the fridge for 3-4 hours or overnight.
Tip! Allow the cling film to touch the custard to avoid the top of the tart drying out.
5 Dust with cinnamon
- Once set, remove the Milk Tart from the fridge.
- Remove the cling film and dust generously with cinnamon.
6 Serve
- Slice into portions and serve the South African Milk Tart chilled.
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