This delicate milky treat has its roots in the Dutch and Javanese cultures. Did you know that the original milk tart pans were made of copper? You can see it for yourself and learn more about our food heritage on this (delicious) Classic Cape Cuisine walk with Bites and Sites.
Milk tart is one of our favourite afternoon treats, but our version is made with puff-pastry instead of the traditional short-crust pastry. This creates an unusual but delicious taste sensation. Taste it at the restaurant and then try it at home with this recipe.
Ingredients (makes one tart)
500 ml milk
1 stick whole cinnamon
¼ cup of caster sugar
3 tbsp. cornflour
¼ tsp. salt
2 tbsp. butter
3 eggs (separated)
1 tbsp. cake flour
1 roll puff pastry
Ground cinnamon and sugar for topping
- Using a tart mould, roll out puff pastry and press into tart mould and cut edges to fit, pre-bake at 170C until puff pastry is cooked through and not browned. Remove from oven and allow to cool,
- In a saucepan add milk and whole cinnamon stick, and bring to the boil. Whisk to dissolve caster sugar,
- In a mixing bowl combine butter, egg yolks, cornflour and cake flour and mix,
- Add flour mix to the milk by whisking in over the heat to thicken the milk mixture,
- Remove from the heat and add stiffly whisked egg whites,
- Allow to cool for 5 minutes,
- Pour into pre-baked tart mould and allow to cool in the fridge,
- Sprinkle with cinnamon sugar and serve.
Enjoy with friends!