Milk tart with condensed milk

Milk tart with condensed milk

Photo by Johanna V.

  • Prep Time


  • Total Time


  • Servings



  • Crust:

  • 70

    ml castor sugar

  • 70

    g softened butter

  • 1


  • 250

    ml flour

  • 5

    ml baking powder

  • pinch salt

  • Filling:

  • 1

    tin condensed milk

  • 500

    ml milk

  • 15

    ml butter or margarine

  • 2

    large eggs

  • 50

    g cornflour

  • 5

    ml vanilla extract

  • cinnamon for sprinkling


Crust: Cream the butter and sugar together until light and fluffy. Add the egg and beat well before adding the flour, baking powder and salt. Mix well. Press the dough into a pie dish and bake for 15 minutes at 200°C. Remove from oven and allow to cool. Filling: Combine the condensed milk, milk and butter or margarine in a small pot and allow to come to boiling point. Beat the eggs, cornflour and vanilla together. Whilst whisking, slowly pour 1 cup of the milk mixture into the egg mixture and whisk well. Add the egg mixture into the rest of the milk mixture and allow to gently thicken whilst continuously stirring to prevent lumps. It should take about 5-7 minutes for the mixture to thicken. Taste it to make sure there is no ‘floury’ taste and texture - it should be completely smooth. The filling needs to be the consistency of thickish cheese sauce before pouring over the crust. If it’s not, add another 2 tsp of cornflour mixed with 1tbsn cold milk and allow to cook and thicken a bit more. Pour the filling into the cooled pie crust and sprinkle with cinnamon. Refrigerate until firm and set (about 2 hours).


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