This custard pie with a sweet pastry crust is a South African favorite, especially at tea time. I got this wonderful recipe from a friend.

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.

  • Bake in preheated oven for 10 to 15 minutes, until golden brown.

  • In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.

  • In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

241 calories; 8.8 g total fat; 57 mg cholesterol; 146 mg sodium. 35.9 g carbohydrates; 5 g protein; Full Nutrition

Reviews (109)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2008
After reading the reviews i must say i'm very surprised mmm... this crust is not soft at all! you have to wait until it's completely cooled. To make sure that your tarts remain crusty do not chill them (the crust could become soggy in the fridge). Mine also puffed up and i had a hard time trying to remove them from the pan but that's baking we can't always blame the recipe. I had to add more flour an extra tablespoon or so but that was because of the eggs we have our own chickens and they lay huge eggs that's for sure! I also made mini tarts and right after removing them from the oven started pressing the center and sides of each tart with my thumb so there'd be enough room for the custard later. I promise when they cooled they were crusty and delicious. I was a bit skeptical about the custard used a vanilla bean instead of the vanilla extract but it was bland. After eating one of the tarts i only can say both the crust and custard pair perfectly the crust contains enough sugar to offset the lack of it in the custard. These tarts are not good they are scrumptious!!!! Added more sugar to the leftover custard and served it in individual cups. Thank you Rene!!! Read More
(59)

Most helpful critical review

Rating: 3 stars
08/11/2003
Not bad but I think I would have preferred a crisper sugar cookie crust. Mine puffed and remained soft after baking. The pie was extremely sweet too -- might be improved with some lemon zest or oil. Read More
(12)
139 Ratings
  • 5 star values: 95
  • 4 star values: 30
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/25/2008
After reading the reviews i must say i'm very surprised mmm... this crust is not soft at all! you have to wait until it's completely cooled. To make sure that your tarts remain crusty do not chill them (the crust could become soggy in the fridge). Mine also puffed up and i had a hard time trying to remove them from the pan but that's baking we can't always blame the recipe. I had to add more flour an extra tablespoon or so but that was because of the eggs we have our own chickens and they lay huge eggs that's for sure! I also made mini tarts and right after removing them from the oven started pressing the center and sides of each tart with my thumb so there'd be enough room for the custard later. I promise when they cooled they were crusty and delicious. I was a bit skeptical about the custard used a vanilla bean instead of the vanilla extract but it was bland. After eating one of the tarts i only can say both the crust and custard pair perfectly the crust contains enough sugar to offset the lack of it in the custard. These tarts are not good they are scrumptious!!!! Added more sugar to the leftover custard and served it in individual cups. Thank you Rene!!! Read More
(59)
Rating: 5 stars
12/25/2008
After reading the reviews i must say i'm very surprised mmm... this crust is not soft at all! you have to wait until it's completely cooled. To make sure that your tarts remain crusty do not chill them (the crust could become soggy in the fridge). Mine also puffed up and i had a hard time trying to remove them from the pan but that's baking we can't always blame the recipe. I had to add more flour an extra tablespoon or so but that was because of the eggs we have our own chickens and they lay huge eggs that's for sure! I also made mini tarts and right after removing them from the oven started pressing the center and sides of each tart with my thumb so there'd be enough room for the custard later. I promise when they cooled they were crusty and delicious. I was a bit skeptical about the custard used a vanilla bean instead of the vanilla extract but it was bland. After eating one of the tarts i only can say both the crust and custard pair perfectly the crust contains enough sugar to offset the lack of it in the custard. These tarts are not good they are scrumptious!!!! Added more sugar to the leftover custard and served it in individual cups. Thank you Rene!!! Read More
(59)
Rating: 5 stars
06/16/2006
This was really awesome. I make this into mini tarts using muffin tin and get 24 medium tartlets. As for the ground cinnamon I added 1/2 teaspoon of brown sugar to it before sprinkle it and within 1/2 an hour 12 pieces is gone without being chilled! Read More
(45)
Advertisement
Rating: 4 stars
08/29/2015
A South Africa native brought a Milk Tart to a potluck I attended several years ago. I was intriqued then and happy that this recipe tastes exactly like I remember his did. It was delicious plain and I also enjoyed a berry sauce and a chocolate sauce on top. It gets only four stars because the crust stuck to the glass pie dish - it came out looking more like cookies in pudding. Be sure to grease the pie dish. Read More
(38)
Rating: 5 stars
02/06/2006
Made this for a church group and they were wowed. Made in mini-muffin tins so could be finger food for large gathering. If making in pie plate need to spray so it doesn't stick. Everyone wanted this recipe. Read More
(25)
Rating: 5 stars
12/01/2004
it was great. easy and yummy! we used 2% milk but i think we needed to use whole milk. Read More
(18)
Advertisement
Rating: 5 stars
04/03/2003
I have been looking for this recipe for years! My family spent a few years living in South Africa and my Mother loves Milk Tart finally I could make her one. She was very pleased. Read More
(18)
Rating: 5 stars
03/28/2006
All I can say is wow...being from South Africa and being able to make this is wow...easy to make and extremely delicious to eat...thanks Read More
(13)
Rating: 5 stars
05/20/2004
Delicious light and easy pie. The milk topping is similar to a pudding but lighter. Crust is great too. Read More
(13)
Rating: 3 stars
08/11/2003
Not bad but I think I would have preferred a crisper sugar cookie crust. Mine puffed and remained soft after baking. The pie was extremely sweet too -- might be improved with some lemon zest or oil. Read More
(12)