![\"\"](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/09\/miele-heritage-Milk-Tart.jpg\")
<\/p>\nWhen it comes to South African desserts, the milk tart reigns supreme. It\u2019s deceptively simple to make but it takes a little finesse to get right. This version is based on mom\u2019s recipe but with a few twists and turns to kick things up a notch. We\u2019ve added condensed milk because who doesn\u2019t like condensed milk? Plus we\u2019ve sprinkled the top with toasted coconut for a little crunch (this is optional of course if you’re a purist). It\u2019s a twist on a classic but it\u2019s still most definitely a good ol\u2019 milk tart.<\/p>\n
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Serves:<\/strong> 6-8 You’ll need a 26 cm springform cake tin.<\/p>\n 2 packets (400 g) Tennis biscuits 2 C (500 ml) fresh full cream milk 2 x (385 g) tins condensed milk cinnamon, for sprinkling Using a food processor or hand blender, blitz the biscuits to a fine crumb. Add the cinnamon and melted butter and mix with a spoon until combined. Place half of the biscuit crumbs onto the base of a 26 cm springform pan and evenly cover the base of the pan. Use a tumbler glass to press and compact the crumbs into place. Then use the other half of the mix around the side of the tin to create an even wall around the pan. Cover the entire wall of the pan. Place the pan into the fridge for 30 minutes to set. Blind bake the base for 8 minutes at 180 \u00b0C then remove and allow to cool completely. (Note: you can use a smaller springform tin – you may just have a little extra filling at the end \u2013 the easy solution is to set it in a separate dish and eat when no-ones looking).<\/p>\n Place the milk, cake flour, cornflour and vanilla essence (i.e. everything except the eggs), into a large bowl. Blitz with a hand blender until well combined. Make sure that there are no lumps or you will have lumpy milk tart. The eggs will be added just before the mixture is added to the filling mixture. For now, set aside until needed.<\/p>\n Place the condensed milk, milk and butter for the filling into a large saucepan over medium heat. Heat the mixture very slowly while stirring, until it reaches boiling point. The easiest way to monitor the temperature is with a digital thermometer if you have one. As soon as the mixture starts to boil remove the saucepan from the heat.<\/p>\n Now add the eggs to the\u00a0mix of flour and milk (the egg mix above) and whisk well to combine.<\/p>\n Remove from the heat and slowly add the egg mix to the filling milk, constantly whisking to combine. Once all of the egg mix is incorporated, return the saucepan to the heat. Whisk the mixture constantly as it heats up.\u00a0The mixture will start to slowly thicken from the 70 \u00ba C mark. Cook the mixture until you have a semi-thick but still pourable custard. Do not let the temperature go above 80 \u00ba C or the custard will scramble \u2013 cook it slowly, it’s really important to take your time.\u00a0<\/span><\/p>\n Immediately pour the custard into the biscuit base and smooth it out with the back of a spoon. Dust with cinnamon and leave to cool completely before lightly covering with foil and placing in the fridge. Allow the tart to set overnight. Note: You may find that there is a little extra filling, especially if your springform tin is a little smaller \u00a0\u2013 our advice is to simply set the balance of the filling in a separate dish and tuck in… for quality control purposes of course.<\/p>\n Garnish with toasted coconut and serve.<\/p>\n Check out our other Heritage classics here:\u00a0Vetkoek Steak Sliders<\/strong><\/a>\u00a0|\u00a0Peri Peri Chicken Livers<\/a>\u00a0|\u00a0Old School Coke Ribs<\/strong><\/a><\/strong><\/p>\n miele.co.za<\/a>\u00a0| Facebook<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to South African desserts, the milk tart reigns supreme. It\u2019s deceptively simple to make but it takes a little finesse to get right. This version is based on mom\u2019s recipe but with a few twists and turns to kick things up a notch. We\u2019ve added condensed milk because who doesn\u2019t like condensed milk? Plus we\u2019ve sprinkled the top with toasted coconut for a little crunch (this is optional of course if you’re a purist). It\u2019s a twist […]<\/p>\n","protected":false},"author":445,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4582,4098],"tags":[],"class_list":["post-30774","post","type-post","status-publish","format-standard","hentry","category-brand-page","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/30774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/445"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=30774"}],"version-history":[{"count":4,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/30774\/revisions"}],"predecessor-version":[{"id":76728,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/30774\/revisions\/76728"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=30774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=30774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=30774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDifficulty:<\/strong>\u00a0medium
\nPrep time:<\/strong>\u00a045 minutes (plus overnight setting time)
\nCooking time:<\/strong>\u00a045 minutes<\/p>\nThe\u00a0Biscuit Base<\/strong>
\n<\/b><\/h4>\n
\n2 tsp (10 ml) cinnamon
\n200 g butter, melted<\/p>\nThe Egg Mix<\/strong>
\n<\/b><\/h4>\n
\n6 heaped Tbsp cake flour
\n6 heaped Tbsp Maizena (cornflour)
\n2 tsp (10 ml) good quality vanilla essence
\n6 large eggs<\/p>\nThe Filling<\/strong>
\n<\/b><\/h4>\n
\n4 C (1 litre) \u00a0full cream milk
\n2 Tbsp (30 ml) butter<\/p>\nTo Serve\u00a0<\/strong>
\n<\/b><\/h4>\n
\n\u00bd C (125 g) coconut flakes, toasted (optional)<\/p>\nThe\u00a0Biscuit Base<\/strong>
\n<\/b><\/h4>\nThe Egg Mix<\/strong>
\n<\/b><\/h4>\nThe Filling<\/strong>
\n<\/b><\/h4>\nTo Serve<\/strong><\/h4>\n
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