South African milk tart



Sharon Milk Tart

For the crust


  •  1 ¼ cups flour
  • ½ cup castor sugar
  • 1 egg
  • 2 tsp baking powder
  • 110 g butter
  • ½ tsp salt


Cream sugar and butter together. Add egg mix.  Add flour, baking powder and salt. Make into a dough ball and leave in the fridge for ½ an hour.  Press dough into two pie plates. (Spring form is easier) Bake blind for 15mins in oven until light brown.  Cool.

For the filling


  • 1 Litre milk
  • 1 tsp Salt
  • 1/3 cup flour
  • 1/3 cup corn flour
  • 1 cup sugar
  • 3 eggs
  • 1 Tbsp vanilla
  • 1 tsp almond essence
  • 2 Tbsp butter


Heat milk and salt in pan.

Beat together flour, corn flour, sugar and 3 eggs.

Add slowly to the heated milk stirring all the time until thick.

Add vanilla and almond essence and lastly beat in the butter – almond essence adds a unique and delicious flavour.

Pour into prepared crusts and allow to cool.

Sprinkle with cinnamon and serve at room temperature or slightly chilled.


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