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Baked milk tart

Recipe from: March 2010

Ingredients 15
  • 80 ml soft margarine
  • 60 ml sugar
  • 160 ml cake flour
  • 5 ml baking powder
  • Pinch of salt
  • 80 ml oat bran
  • Filling
  • 750 ml skimmed or fat free milk
  • 160 ml sugar
  • 15 ml margarine
  • 125 ml cake flower
  • Pinch of salt
  • 3 eggs
  • 5 ml vanilla essence
  • 5 ml ground cinnamon


1.    Preheat the oven to 180º C

2.    Make the crust. In a media-size bowl, cream the margarine and sugar, using a wooden spoon.

3.    In a separate bowl, sift the flower, baking powder and salt.

4.    Add the oat bran to the dry ingredients and lift up a few times with a spoon to incorporate air.

5.    Add the dry ingredients to the margarine and sugar mixture to form a dough using a spoon and your fingers to finish it off.

6.    Spray a 200 x 200 mm or 220 mm round tart pan with non-stick cooking spray and press the dough into the pan using your fingers.

7.    For the filling, place most of the milk, the sugar and the margarine in a saucepan on the stove on a medium heat.

8.    In a jug, mix the flower and salt with the rest of the cold milk until it is lump free, using whisk. Add a little of the warm milk mixture to the flour mixture and mix well. Combine with the milk mixture on the stove, using the whisk.

9.    Beat the eggs and stir into the mixture on the stove, also using the whisk.

10.    Bring the mixture to a boil (still on a medium heat) and stir continuously, using the whisk, until the mixture thickens. Take care that it does not catch on the bottom.

11.    Add the vanilla essence, allow to cool and pour into the crust.

12.    Bake in the preheated oven for 25-30 minutes.

13.    Sprinkle with cinnamon after the tart has been removed from the oven.

14.    Cut into 16 servings, serving one as a teatime treat or as a dessert after a low starch, low fat meal.


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