Tant Sannie MilkTart



  • 2 cups flour
  • 1 egg
  • ½ cup sugar
  • 2 tsp. baking powder
  • 125g butter
  • Pinch of salt


  • 3 ½ cups milk
  • 1 Cup Tant Sannie Cream Liqueur
  • 2 ½ tbsp. corn flour
  • 1 cup sugar
  • 3 eggs
  • Pinch of salt
  • 2 ½ tbsp. flour
  • 1 tsp. vanilla essence
  • Big spoon of butter


Pastry: Cream butter and sugar. Add the egg and beat well. Add the remaining ingredients and make stiff dough. Press into one or two round cake tins/pie dishes and bake at 180°C until light brown.

Filling: In a saucepan, bring milk to a boil. In another bowl, beat eggs until stiff; add sugar, flour, corn flour and salt. Mix well. Pour boiling milk into the mixture and stir well. Return to stove and stir well until mixture thickens. Add butter and vanilla essence and pour into cooked shell. Allow to cool in the fridge To decorate, sprinkle with cinnamon.