My 'ouma' South African grandmother's legendary milk tart. It is lip-smacking. The recipe is a real winner. It is a traditional South African tart that is very easy to prepare.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.

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  • In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.

  • Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.

Nutrition Facts

294.3 calories; 7.9 g protein; 46.8 g carbohydrates; 98 mg cholesterol; 238.5 mg sodium. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2009
I have not made this- very silly question: As it is, does that mean it inlcudes the crust or- Read More
(244)

Most helpful critical review

Rating: 1 stars
08/23/2006
One can also substitute the flour for cornflour (Maizena) - I make the batter first: ie: beat the flour sugar eggs - I do not whisk the egg whites - no need - The milk needs to be warmed prior to the batter being mixed in - this mixture needs to be "tendered" on a steady even heat - lastly adding the butter (not melted before) and vanilla essence! The pastry needs to be baked prior to adding the tart mixture.!! Sprinkle nutmegg on warm filling - let stand at room temperature before chilling prior to serving with a "dollop" of fresh cream!! Read More
(39)
44 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 8
Rating: 5 stars
05/12/2009
I have not made this- very silly question: As it is, does that mean it inlcudes the crust or- Read More
(244)
Rating: 5 stars
03/07/2007
Pre-bake the crust for about 10-12 minutes. Try to make the filling as follows: 1. Bring half the milk and butter to the boil 2. Cream the sugar, egg yolks maizena (half flour & half maizena), salt and vanilla with the rest of the milk. Ommit the baking powder. 3 Add some of the hot milk to the creamed mixture, then put it back into the pot and heat gently until it thickens 4. Do NOT boil 5. Fold in the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top and.... 6. Bake for 20-25 minutes in a 180C oven. It is much easier to make it this way. Read More
(208)
Rating: 5 stars
05/11/2007
Very good! It is hard the first time you make it as you will be confused about mixing the milk with the dough and it will have lumps that sink to the bottom no matter how long you beat it. the lumps form the bottom crust and the whipped egg whites form the top crust. This reminds me of a recipe called "Impossible Pie". Very tasty and a great way to use up milk. (got 3 milk cows) Read More
(130)
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Rating: 1 stars
08/23/2006
One can also substitute the flour for cornflour (Maizena) - I make the batter first: ie: beat the flour sugar eggs - I do not whisk the egg whites - no need - The milk needs to be warmed prior to the batter being mixed in - this mixture needs to be "tendered" on a steady even heat - lastly adding the butter (not melted before) and vanilla essence! The pastry needs to be baked prior to adding the tart mixture.!! Sprinkle nutmegg on warm filling - let stand at room temperature before chilling prior to serving with a "dollop" of fresh cream!! Read More
(39)
Rating: 5 stars
03/25/2008
LEKKER JONG!!!!!This is the real deal!!!!! This comes from a full blooded South African Read More
(33)
Rating: 3 stars
08/17/2005
This tasted too much like flan to me. I don't like flan. I was looking to use up some milk that's why I used this recipe. I didn't have cake flour so I did use all purpose flour. I don't think it had much if any effect. Ingredients should be added in a different order too. Either that or milk should be warmed before adding to mixture because I had problems with the butter (batter) clumping. In the end if you like flan you might like this. Read More
(26)
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Rating: 5 stars
10/05/2008
I prepared this for an International Dinner held by my church. It was a sensation! Read More
(14)
Rating: 5 stars
10/14/2005
Wonderful. I received rave reviews when I made this for a few friends. Read More
(13)
Rating: 4 stars
06/23/2009
Very good. I made this as a dessert accompaniment to the Moroccan Tagine recipe on this site and it was a nice balance to the spiciness of the Tagine. Read More
(12)