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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (180g) Recipe makes 12 servings |
||
| Calories 392 | ||
| Calories from Fat 163 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.1g | 27% | |
| Saturated Fat 10.7g | 53% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 133mg | 44% | |
| Sodium 236mg | 9% | |
| Potassium 200mg | 5% | |
| Total Carbohydrate 49.0g | 16% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 23.3g | ||
| Protein 8.4g | 16% | |
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Milk Tart
By: evelyn/athens
May 8, 2003
This is a recipe that was given me by a friend from South Africa. There is nothing complicated or sophisticated about it. Maybe that's why it tastes so good. Be sure to make this if you have kids.
SERVES 12 , 2 tarts
Ingredients
Crust
- 5 ounces butter, room temperature
- 1/2 cup sugar
- 2 eggs
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1 pinch salt
Filling
- 4 1/2 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 3 tablespoons cornstarch
- 3/4 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 2 tablespoons sugar
Directions
1
Preheat oven to 400 degrees F.2
For crust: Cream butter and sugar.3
Add eggs, then flour, salt and baking powder.4
Using ½ of dough, press into pie plate.5
Repeat with other half of dough in other pie plate.6
Prick all over with fork and bake for 10 minutes.7
No further baking is required.8
For filling: Boil milk and butter, add remaining ingredients (thin flour and cornstarch out with milk first).9
Mix well.10
Whisk until custard thickens.11
Pour into baked shells and sprinkle with cinnamon and sugar.
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More recipes like this one:
Easy Tarte Tatin (Cook's Illustrated)
Browse similar recipes by category
- Course > Desserts > Pies & Tarts
- Main Ingredient > Eggs/Dairy
- Cuisine > African > Southern > South African
- Preparation > Time to Make > < 30 mins
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Gerry 999
On Jun 30, 2008
Made a scaled down version and used smaller serving size 'tart pans' - wish that I could have added a photo! The crust easy and a delicious shell for the filling. Filling went together so well - nothing like the whisks and heavy bottomed pots we have these days for the making of puddings! Perfect for the cool and chilly June days we had last week.
From: zainab23
On Mar 4, 2006
This was wonderful. I only made the filling and used a store bought pie crust. The filling tastes just like rice pudding and the filling recipe would be great to use on its own as a nice hot custard. I mixed the eggs, flour, corn flour, vanilla in a bowl then slowly poured the hot milk/butter mixture into the flour/egg mix while mixxing it. mixing it this way is easier because it does not form lumps. Then I put it all back in the saucepan and thickened the custard. Thankyou for this recipe
From: Chef #240658
On Apr 8, 2007
I made this tart for Easter dinner and it was easy to make and delicious. I halved the recipe and used a single 10 inch springform pan. After coming to room temp, I placed the tart in the fridge for an hour. The fridge helped firm up the tart and I was surprised how nicely it sliced. I will be making this again! Thanks for posting.
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