Local is lekker, and there’s no treat more South African than the marvelous Milk Tart!

• Serves: 8
• Cooks in: 2 hours
• Difficulty: Medium

Ingredients

• 1 packet of Tennis biscuits (crushed)
• 125g melted butter
• 1 tin condensed milk
• 500ml milk
• 15ml butter or margarine
• 2 large eggs
• 50g cornflour
• 5ml vanilla essence
• Cinnamon and/or powdered sugar for dusting

Method

Crust

• Mix the crushed Tennis biscuits and melted butter together, and press into a baking pan.

Filling

• Combine the condensed milk, milk, and butter or margarine in a pot, and bring to a gentle boil.
• Beat together the eggs, cornflour, and vanilla essence.
• While beating the egg mixture, slowly add 1 cup of the heated condensed milk mixture.
• Add egg mixture to the rest of the condensed milk mixture, and stir constantly to prevent lumps. Stir for approximately 7 to 8 minutes until thick, smooth, and creamy.
• Pour milk mixture over the base and dust with cinnamon.
• Set in the fridge for approximately 2 hours.

Notes

If the mixture fails to thicken, simply add more cornflour and continue to stir.

Now you’re ready to get basting and cooking!