Tant Sannie’s
Dessert Recipes

Tant Sannie Milk Tart

Just when you thought milk tart couldn't get any better, well it's time to think again!


For the base: 200 g Tennis biscuits, crushed 125 g butter, melted   For the filling: 1 x397 g can condensed milk 1 1/2 cups milk 100ml Tant Sannie se Melktert 3 T cornflour 1 free-range egg Cinnamon for garnish  


  1. To make the base, mix the crushed biscuits and butter. Press into the base and up the sides of a 20 cm pie dish.
  2. Place the condensed milk, milk and Tant Sannie se Melktert into a saucepan and heat gently. Mix the cornflour and egg in a small howl to form a paste.
  3. Pour a bit of the milk mixture into the cornflour mixture. Mix well and add to the saucepan. Whisk and cook over a low heat until thickened, about 8 minutes. Take care that it doesn't catch and make sure you get to all the sides of the pan while whisking.
  4. Pour the mixture into the dish and chill. Sprinkle with cinnamon sugar. Slice and serve.
  Recipe from TASTE MAGAZINE