Warren Mendes’ Milk Tart

Name: Milk Tart
Prep time: 4 h
Cook time: 4 h
Total time: 4 h 25 min
Cuisine: South African
Ingredients: 250 g plain flour , plus extra to dust; 1/4 cup caster sugar; 1/2 tsp ground cinnamon; 125 g unsalted butter (melted and cooled); 2-3 tbsp cold water; 2/3 cup caster sugar; 1/4 cup plain flour; 2 tsp vanilla bean paste; Pinch of salt; 750 ml full cream milk; 3 eggs; 1/4 tsp almond extract (optional); 50 g unsalted butter (chopped); Ground cinnamon to dust

Warren Mendesʼ Milk Tart recipe tastes incredible. See ingredients & method below.

The classic creamy South African dessert.

This is South Africa's answer to a custard tart. The filling is very creamy and silky, dusted with cinnamon. Perfect with a cup of tea or a tipple.... More

prep

cook

yield

difficulty

Pairs with

Tea

Brandy

Media Credit: Warren Mendes

Ingredients

Pastry

250 g plain flour, plus extra to dust
1/4 cup caster sugar
1/2 tsp ground cinnamon
125 g unsalted butter (melted and cooled)
2-3 tbsp cold water

Milk Filling

2/3 cup caster sugar
1/4 cup plain flour
2 tsp vanilla bean paste
Pinch of salt
750 ml full cream milk
3 eggs
1/4 tsp almond extract (optional)
50 g unsalted butter (chopped)
Ground cinnamon to dust

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Method

Remember in Australia a tablespoon is 20 ml, so if you’re using a 15 ml tablespoon measure, you will need to add another teaspoon of both cornflour and flour to the mixture to make up 20 ml.

Pastry

Preheat oven to 180°C fan-forced (200°C conventional).
Place the flour, sugar and cinnamon in a bowl and season with a pinch of salt. Add the butter and 2 tablespoons water then stir to combine into a dough.
Add another tablespoon of water here if needed to bring it all together.
Use about half of the dough to press into the base of a well-buttered 23 cm loose-bottomed tart tin.
Then use the rest of the dough to press into the sides of the tin so it is completely covered.
Use a cup measure or straight-sided glass to even out the dough on the bottom and to ensure the sides have an even thickness. I prefer to do this compared to rolling out the dough - however, the traditional way is ok too.
Use a knife to trim the top of the tart tin evenly.
Place in the freezer for 5 minutes to firm up a little.
Prick the base with a fork a few times, but be sure not to create massive holes.
Bake for 15 minutes then remove from the oven and use a spoon to press down if the base of the pastry has lifted a bit - bake for another 5 minutes until pastry is golden.
Set aside to cool while you make the filling.

Milk Filling

Combine the sugar, flour, vanilla, and pinch of salt in a saucepan (off the heat) and gradually whisk in the milk – this will make sure you don’t get any lumps from the flour.
Whisk in the eggs and almond extract then place over medium-low heat and cook, whisking continuously until the mixture thickens enough to coat the back of a wooden spoon, but do not vigorously bring to a boil.
Take your time, about 6-7 minutes.
Switch between a flat spatula to make sure nothing is sticking to the bottom, and a whisk to keep it smooth. Remove from heat and whisk in the butter.
Quickly pour into the tart shell and give it a little wiggle to even the filling out.
Leave at room temperature to cool for 1 hour then place in the fridge and chill for at least 4 hours.
Dust with cinnamon and serve.

Tags:

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Warren Mendes’ Milk Tart

Warren Mendesʼ Milk Tart recipe tastes incredible. See ingredients & method below.

The classic creamy South African dessert.

This is South Africa's answer to a custard tart. The filling is very creamy and silky, dusted with cinnamon. Perfect with a cup of tea or a tipple.... More

prep

cook

yield

difficulty

Pairs with

Tea

Brandy

Ingredients

Pastry

250 g plain flour, plus extra to dust
1/4 cup caster sugar
1/2 tsp ground cinnamon
125 g unsalted butter (melted and cooled)
2-3 tbsp cold water

Milk Filling

2/3 cup caster sugar
1/4 cup plain flour
2 tsp vanilla bean paste
Pinch of salt
750 ml full cream milk
3 eggs
1/4 tsp almond extract (optional)
50 g unsalted butter (chopped)
Ground cinnamon to dust

Method

Remember in Australia a tablespoon is 20 ml, so if you’re using a 15 ml tablespoon measure, you will need to add another teaspoon of both cornflour and flour to the mixture to make up 20 ml.

Pastry

Preheat oven to 180°C fan-forced (200°C conventional).
Place the flour, sugar and cinnamon in a bowl and season with a pinch of salt. Add the butter and 2 tablespoons water then stir to combine into a dough.
Add another tablespoon of water here if needed to bring it all together.
Use about half of the dough to press into the base of a well-buttered 23 cm loose-bottomed tart tin.
Then use the rest of the dough to press into the sides of the tin so it is completely covered.
Use a cup measure or straight-sided glass to even out the dough on the bottom and to ensure the sides have an even thickness. I prefer to do this compared to rolling out the dough - however, the traditional way is ok too.
Use a knife to trim the top of the tart tin evenly.
Place in the freezer for 5 minutes to firm up a little.
Prick the base with a fork a few times, but be sure not to create massive holes.
Bake for 15 minutes then remove from the oven and use a spoon to press down if the base of the pastry has lifted a bit - bake for another 5 minutes until pastry is golden.
Set aside to cool while you make the filling.

Milk Filling

Combine the sugar, flour, vanilla, and pinch of salt in a saucepan (off the heat) and gradually whisk in the milk – this will make sure you don’t get any lumps from the flour.
Whisk in the eggs and almond extract then place over medium-low heat and cook, whisking continuously until the mixture thickens enough to coat the back of a wooden spoon, but do not vigorously bring to a boil.
Take your time, about 6-7 minutes.
Switch between a flat spatula to make sure nothing is sticking to the bottom, and a whisk to keep it smooth. Remove from heat and whisk in the butter.
Quickly pour into the tart shell and give it a little wiggle to even the filling out.
Leave at room temperature to cool for 1 hour then place in the fridge and chill for at least 4 hours.
Dust with cinnamon and serve.