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Easy Crustless Milk Tart Recipe
Easy Crustless Milk Tart Recipe
Easy Crustless Milk Tart Recipe

Easy Crustless Milk Tart Recipe

Milk Tart or Melktert is one of those classic South African dishes, that show up in infinite shades of cream at every social event, where people bring a sweet contribution. At school fund-raisers and tea and cake sales you will find several different versions interspersed with the odd tipsy tart, vetkoek, koeksisters or crunchies for variety. A pastry case filled with a pale custard filling and speckled with cinnamon, it has a dense creamy texture that is sweet but not sickly.

Milk tart purists, now is the time to stop reading!

The joy of this particular recipe for a Crustless Milk Tart is that it by-passes the need for pastry. It’s a quick and easy way of getting those comfort food baking vibes with minimal effort. The ingredients are mixed up in one bowl, or the food processor, leaving very little washing up. The filling goes straight into a buttered pie dish and into the oven, so it can be assembled in five minutes, baked for 45 minutes and produce a tea-time treat with almost no effort. When I have a litre of milk approaching its sell by date, I make two of these and if the family is home they disappear in no time.

The Recipe

¾ cup / 185ml cake flour
1 teaspoon baking powder
2 cups / 500ml milk
2 eggs
¾ cup / 185 ml sugar
1 tsp vanilla essence
1 oz / 25g melted butter
pinch salt
½ tsp cinnamon

Preheat the oven to 175C / 350F

Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish (approximately 23cm/9" in diameter, but it doesn't matter if it's not exact, the finished tart will just be either a bit deeper or shallower). Sprinkle the cinnamon over the top. Bake for 45 minutes at 175C / 350F. Serve warm or cold.

It sinks and becomes denser as it cools. If you eat it hot you'll need a spoon to scoop up the soft custardy tart, but cold you can pick up the slices in your hand.