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No-bake milk tart

No-bake milk tart

Ingredients 13
Servings 10
Time 20 min


  • BASE
  • 200 - 250
    tea biscuits or Nuttikrust or Tennis biscuits, crushed
  • 150
    butter or margarine, melted
  • 1
    litre milk
  • 45
    butter or margarine
  • 1
    can condensed milk
  • pinch of salt
  • 17
    custard powder
  • 45
  • 3
    eggs, lightly whisked
  • 10
    vanilla essence
  • ground cinnamon for sprinkling


15-20 min

1. Base: Put the crushed biscuits in a bowl, add the melted butter or margarine and mix well. Press onto the base and up the sides of a pie dish with a 1,5 litre capacity. Refrigerate until ready to use.

2. Filling In a saucepan, heat 750ml (3c) of the milk, reserving the remaining cup to use later.

Add the butter or margarine and condensed milk and keep stirring with a whisk. Just as it starts to come to the boil, remove from the heat and set aside to cool slightly.

3. Meanwhile, combine the salt, custard powder, corn flour and whisked eggs with the reserved 250ml (1c) milk. Whisk until smooth.

4. Very slowly add the cooled milk mixture to the egg mixture (it must not scramble the eggs) and keep whisking until well combined.

5. Return the mixture to the saucepan in which the milk was warmed. Heat and continue whisking until it thickens. (It’s important to whisk all the time as the mixture must be very smooth, without any lumps. If you find a few, strain the mixture through a fine sieve.) Finally, add the vanilla essence and stir well.

6. Pour into the pie crust. Sprinkle the cinnamon over and allow to cool. Cover with cling film and leave to set overnight.




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