How to make Milk Tart | South African Milk Tart
How to make Milk Tart | South African Milk Tart
Traditional Milk Tart – South African dessert
1 Cup butter, softened
1/2 Cup sugar
1 Egg
1 Teaspoon vanilla extract
2 cups cake flour
1/2 Teaspoon baking powder
1/4 Teaspoon salt
Filling:
3 Cups milk
1 1/2 Tablespoon butter
2 Eggs
1/2 Cup sugar
1 Teaspoon vanilla extract
3 Tablespoons flour
3 Tablespoons corn flour
1/4 Teaspoon salt
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Made this today turned out amazing thank you
My family and I are addicted to this recipe. Thank you for sharing it.
This recipe should be taken with a pinch of salt, take the following recommendations/advices when making this:
– First off, softened butter for those who don't speak English as their first or second tongue, means REALLY soft. As in almost melted. Otherwise you'll end up with butter sticking to basically anything.
– Second, a cup of butter is basically 220 to 240 grams. In this video there is absolutely NO CHANCE that the butter was almost 250 gram. It looked way less, and it is way less. It all depends on how big your cake crust needs to be, you can always make more and just cut the residual off. Some recipes ask for 90 grams of butter for smaller cakes, bigger ones ask in the range of 150-175, but almost never over 200.
– Thirdly, most recipes call to chill the dough. 'Warm' dough is very flexible, but breaks almost immediately with high temps in the oven. Which is why most recipes chill the dough first, then form it and bake it with some kind of weight on it (like baking pearls or uncooked rice) to prevent the crust from breaking, puffing up or other unwanted things.
– Lastly, in general trying to weigh things in 'cups' is everything but desirable. 1 cup of all purpose flour is 125 grams. 1 cup of butter? Nope. Its nog 125 grams, more like 220-240 grams. So measuring in cups is extremely unrealiable. 1 cup of basically anything doesn't mean the weight is exactly the same. The density of butter is way higher than flour, as for this example. So try to use grams instead or by showing it off.
Hope this helps the youngsters or beginners with making a pie like this. It does look simple, but it is everything but simple.
Thanks il do so
Hi i forgot to ask u your choc cake i usually use my square big glass pyrex tray/ pan that tray holds over 2 litres water under 3 litres water but now im wanting round , wil i b able to use 1× 28cm round springform pan an wil bake time be around 40minutes ( usually my square bake in 35min) , or do u recommend another size , i do have rounds springform pans 24cm 26cm 28cm , one size each
An il roll out as thin as possible this time round
I don't have those but i have 1 round springform pan its 28cm so il use this
Hi i want to try again so i need to know
Hi is it better to use my big glass pan/ tray
Hi im soooooo sorry for troubling u but i have no idea wen to use big tray an wen to use small tray i dont know so shall i use big tray for your milk tart , il definitely make again as its toooo yum but i dont want to mess up again , i want a rise yes but not toooooo much an i want thick crust but not toooooo thick crust again , once again i dont want to mess up therefore i disturbin u
Ok u see firstly i could not make out wether to use my big or small tray, i do have 2 glass square pyrex trays , i dont know sizes but i know the big tray hold over 2 litres water under 3litres water an small tray holds over 1litre water under 2litres water so i went for my small tray an secondly is that i didnt know crust / dough must be thin so i didnt know if i flattened it correctly so therefore i asked u but by the time u responded it was sooooo late , my dough was already in pan/ tray so there was no way to adjust my dough so i had to bake just so an my crust rise well , in fact it rise toooooo much that it looked like cake/ biscuit, an also my milk tart was overnight in fridge but stil it never got firm , never set , so i guess il use my big pan / tray next time an il need to make my dough more toooooo flat , do you feel its a wise option to use my big glass square pyrex tray?
Hi toooo yum but base/ crust is tooooooo thick do you know how to fix it for next time, yes i like thin crust but not toooooo thin an i do like thick crust but not toooooo thick , other than that every1 enjoyed
Or not soooo flat or mus it be toooooo flat
Hi I'm sorry but crust must u press as flat as possible, I already started so I need to know
Ok did you put in fridge
Hi wat does poking help with
I'm so glad that I came across your YouTube channel, I can't wait to try this out 😊
Looks delicious, I can wait to try it. Instead of corn flour, use potatoe starch to filling. Have the same properties.
Thank you for the recipe. Can I use vanilla essence instead of vanilla extract?
I’ll try this tomorrow thank you!!!!
Hi, can you write please the time in the oven and in the fridge? Thank you
Should we put it in the fridge to cool
On of the best things i ate in my life