South African Milk Tart
The basic concept of the milk tart was introduced to South Africa in the 1600s by Dutch settlers. The custard-like dessert is sort of a variation of their mattentart, which is similar to cheesecake, with South Africans adding cinnamon to the batter. Sometimes the milk tart is baked in a pastry pie crust, and sometimes it’s just the custard. This particular recipe is crustless, even though it does develop a crust on the bottom. This dairy bomb of deliciousness can be served either hot or cold. Both ways are good in their own ways.
Equipment
- electric beater
- pie pan
Ingredients
- 3 tbsp butter melted
- 1 cup sugar
- 3 large eggs yolks and whites separated
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 4 cups whole milk
- 1 tbsp cinnamon sugar 3/4 tsp sugar + 1/4 tsp cinnamon
Instructions
- Mix together the butter and sugar.
- Mix in the egg yolk. Then sift in the flour, baking powder, and salt.
- Whisk in the vanilla and milk.
- In a separate bowl, beat the egg whites until they peak with an electric beater.
- Whisk in the beaten egg whites to the the batter.
- Preheat the oven to 375 degrees. Grease a deep 9” pie plate. Pour in the batter.
- Dust the top with cinnamon sugar.
- Bake for 25 minutes. Then reduce the heat to 325 degrees and bake for another 25 minutes.
