Indulge in the creamy and comforting flavors of a traditional South African milk tart with a delightful twist. This recipe combines the silky smoothness of a creamy custard filling with a crunchy and buttery crust made from beloved tennis biscuits. Originating from the Dutch-influenced cuisine of South Africa, milk tart is a classic dessert that has become a favorite among locals and visitors alike.
In this recipe, we’ll guide you through the process of creating a perfect milk tart with a unique twist by using tennis biscuits as the crust. The combination of the velvety custard filling and the caramelized flavor of the biscuits creates a harmonious blend of textures and tastes that will leave you wanting more.
Prepare to experience the nostalgic flavors of South Africa as you savor every bite of this delicious milk tart. Whether served as a sweet treat after a meal or enjoyed with a cup of tea or coffee, this dessert is sure to impress your family and friends.
So, let’s gather our ingredients and embark on a delightful culinary journey to create this mouthwatering milk tart with a tennis biscuit crust.
Milk Tart With Tennis Biscuits
Equipment
- measuring cups
- saucepan
- oven
- whisk
- Rolling Pin
- pie dish
Ingredients
- tennis biscuits
- unsalted butter
- milk
- cake flour
- vanilla extract
- ground cinnamon
- salt
Instructions
- Preheat your oven to 180°C (350°F).Crush the tennis biscuits into fine crumbs using a rolling pin or a food processor.
- In a mixing bowl, combine the biscuit crumbs with the melted butter. Mix until well combined.Press the biscuit mixture evenly onto the bottom and sides of the tart or pie dish to form the crust. Use the back of a spoon or your fingers to compact it.
- Place the crust in the refrigerator to chill while you prepare the filling.In a saucepan, heat the milk until hot but not boiling.
- In a separate mixing bowl, whisk together the sugar, eggs, cake flour, and salt until well combined and smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Pour the mixture back into the saucepan and cook over medium heat, stirring continuously, until the mixture thickens and coats the back of a spoon. This should take about 10-15 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract. Take the crust out of the refrigerator and pour the custard filling into the crust.
- Smooth the surface of the filling with a spatula or the back of a spoon. Bake the milk tart in the preheated oven for 25-30 minutes or until the filling is set and slightly golden.
- Remove the tart from the oven and allow it to cool completely before refrigerating for at least 2 hours or until chilled and firm. Just before serving, dust the top of the milk tart with ground cinnamon, if desired.
- Slice and serve the milk tart chilled, savoring each bite of the creamy custard filling and the delectable tennis biscuit crust.
