Crustless Milk Tart

"This is a firm family favourite. My mother use to make this with surplus milk (even if the milk was a little sour). It gets more firm the cooler it gets - so give it a chance to set once cooked. I don't think that it needs custard or cream or ice cream with it...besides you won't just want 1 helping!!!"
 
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Ready In:
55mins
Ingredients:
8
Serves:
12
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ingredients

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directions

  • Melt the butter, add the egg yolks and sugar.
  • Beat with a fork.
  • Add the dry ingredients and milk to the egg mixture.
  • Stifly beat the egg whites, fold into the mix and blend well.
  • Pour into an oven dish about 35x20cm- the mixture should be about 3cm deep.
  • Bake at 160C for 45-60mins.
  • It is lovely with cinnamon sprinkled on top before cooking.

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Reviews

  1. Lived in South Africa for 2 years, now in the States. This took me right back in an instant. Also followed tip of cooking with a pan of water.
     
  2. A really useful stand-by recipe! Hint: for a soft creamy texture, and to ensure the base doesn't brown too much, stand in a pan of water and keep it topped up during the hour of baking.
     
  3. I'm so glad I found this! Over the summer, I visited Hong Kong and they had a Pie and Tart specialty shop with milk tarts and I have been hunting for a low calorie recipe! THANK YOU!
     
  4. Adults enjoyed this while kids were so/so on it. Will make again because I like it!!
     
  5. Lovely. The only thing quicker than making it was the rate at which it disappeared. Will definitely make again. Thanks for sharing.
     
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RECIPE SUBMITTED BY

I love baking. My mother encouraged me and my brother into the kitchen from when we were little. I don't get to bake as often as I would like, as with just 2 of us at home - I always end up eating more than I should!!!
 
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