Milk Tart with Condensed Milk: A Flavour Game-Changer

Milk tart, or “melktert” as it’s known in Afrikaans, holds a special place in the hearts of South Africans, cherished for its creamy custard filling and buttery biscuit crust. This beloved dessert has been a staple in South African households for generations, often served on special occasions and family gatherings. With Tant Sannie se Melktert Liqueur, we’re putting a modern twist on this classic favourite, transforming it into bite-sized delights that are as charming as they are delicious.

These delectable treats offer all the creamy richness and nostalgic charm of traditional melktert, infused with the irresistible essence of Tant Sannie se Melktert liqueur. By incorporating condensed milk into the mix, these delightful mini desserts offer a concentrated creaminess and a sweet, milky flavour that enhances every bite – oh, yes!

Simple ingredients for melktert perfection

To create these mini melktert delights, you’ll need just a few simple ingredients, including:

  • 300g (1.5 packets) of Tennis biscuits
  • 150g butter, melted
  • 500ml full cream milk
  • 200ml Tant Sannie se Melktert liqueur
  • 1 tin condensed milk
  • 2 teaspoons vanilla extract
  • 2 eggs, separated
  • 50g cornstarch
  • 50ml water
  • a pinch of salt
  • a sprinkle of cinnamon to decorate

The combination of these ingredients results in a creamy, dreamy filling encased in a crisp biscuit crust – a true taste sensation in every bite.

How to make milk tart with condensed milk

Now, onto the method of whipping up a batch of these bite-sized treats:

  1. Begin by breaking the Tennis biscuits into fine crumbs either by hand or using a food processor. Mix in the melted butter until well combined.
  2. Line the base and sides of 12 x 8cm individual tart cases with the biscuit crumbs, pressing them down to compact. Pop them into the fridge or freezer to set while you prepare the filling.
  3. In a medium-sized pot, heat the full cream milk, Tant Sannie se Melktert, condensed milk, and vanilla over medium heat until it reaches boiling point. Make sure to stir continuously until the condensed milk is fully dissolved.
  4. While the milk mixture is heating up, separate the eggs and whisk the egg whites until they form soft peaks. Set aside.
  5. In another bowl, whisk together the egg yolks, cornstarch, water, and salt until smooth.
  6. Once the milk mixture has reached boiling point, remove it from the heat and allow it to cool for about 3 minutes. Slowly add the egg yolk mixture to the pot, whisking vigorously to prevent any lumps from forming.
  7. Return the pot to low heat and continue whisking constantly until the filling thickens, which should take around 5 minutes.
  8. Next, add the whipped egg whites to the milk mixture and whisk for an additional 2 minutes until well combined.
  9. Pour the filling into the lined pastry cases and allow them to cool to room temperature before transferring them to the fridge to set completely.
  10. Once chilled, sprinkle the mini milk tarts with cinnamon for that final touch of flavour and serve.

Versatile and delish

One of the best things about these mini milk tarts is their versatility. Whether enjoyed as a sweet treat with afternoon tea, served as a delightful dessert at dinner parties, or simply savoured as a midday indulgence, this milk tart with condensed milk recipe is sure to impress. Plus, their miniature size makes them perfect for sharing with loved ones or enjoying all to yourself – we won’t judge!

So, why not whip up a batch today and treat yourself to a taste of mini melktert perfection? Trust us, your taste buds will thank you.