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Easy No Bake Milk Tart Recipe

September 26, 2011

I promised you my easy no bake milk tart recipe today so here I am keeping my word! No lenthy intro today as I am chasing my tail trying to get things sorted so that we can head out of here on Thursday morning. Yes, the brownies are going on a 3 week holiday! We are both feeling rather jaded and tired…its been a hard year to date!

I have no idea where this recipe originated. I have it written by hand in my very first recipe book that I started as a young bride 33 years ago! I have adapted it slightly to suit our tastes!

EASY NO BAKE MILK TART

Ingredients:

200g Nuttikrust Biscuits (original recipe uses tennis biscuits but any sweet plain tea biscuit will do)

397g Can Condensed Milk

700ml Boiling Water

15ml Butter

40g Cornflour

50ml Cold Water

2 Large Eggs – separated

2,5 ml Salt Flakes

½ Vanilla Pod – split and seeds removed with a sharp knife

1 Mandarin (I use ClemenGold) – finely grated zest only

Finely Ground Cinnamon for sprinkling on the top

Method:

Lay the biscuits close together over the bottom of a lightly greased pie dish. I use a rectangular dish as the biscuit shape lends itself to a rectangular or square dish

Place condensed milk, boiling water, vanilla, zest and butter into a medium sized saucepan over medium heat and bring to the boil

In the meanwhile mix together the cornflour and cold water to make a paste, add the two egg yolks and salt and whisk together

Remove the saucepan from the heat, whisk in the cornflour egg mixture quickly then return to a low heat and keep whisking or stirring quickly until the mixture has thickened. It happens quickly

Remove from heat (now take note of this tip before the next step – egg whites will scramble if you add them all at once to hot mixture 🙂  – ask my friend Douglas hehe)

Beat the egg whites in a clean metal bowl until stiff peaks form, quickly whisk one big spoon of the hot mixture into the white mixture then add 1/3  of the white mixture to the hot mixture and whisk in. Now add the rest of the whites to the hot custard and fold in.

Pour the filling over the biscuit base and allow to cool then place in fridge to cool and set completely. You need about 4 hours at least for setting time.

Sprinkle ground cinnamon over the top of the set tart and serve

You can leave out the mandarin zest if you like and this will taste just like the traditional custard tart flavour, or you can ring the changes and add other flavours that you might like but I can assure you this one was delicious! Even my citrus weary son said it was very very good! 🙂

I like the oatiness of the nuttikrust biscuit but you can use any other plain flat cookie/biscuit. I think the original recipe called for tennis biscuits!

Have a great week everyone,

browniegirl xx

41 Comments leave one →
  1. September 26, 2011 4:26 PM

    No Bake. Fantastic. I can’t wait to try this.

  2. September 26, 2011 5:02 PM

    What a lovely milk tart recipe Colleen and I have been “threatening” for the longest time to make a version with condensed milk so here now is the perfect recipe, thank you.
    Have a fantastic 3 weeks away – I look forward to hearing all about it on your return.
    Safe travels.
    🙂 Mandy

  3. September 26, 2011 6:10 PM

    Wheeee!!!! Thank you, O Captain, my Captain! i am going to try it this weekend (having friends over for a games evening). How long will it take to set? Should I make it the day before? xxx

  4. September 26, 2011 6:12 PM

    Ooh… and would it be ok to use normal vanilla essence? If so, how much – 5ml?

    • September 26, 2011 9:29 PM

      You can use normal vanilla essence. Almond essence or coconut essence would also be awesome. 5 mls of any of them xx

  5. September 26, 2011 8:46 PM

    Mmmm that looks so good blogMamma – and so EASY!! As for Nutticrust biscuits – now that takes me back 🙂

  6. September 26, 2011 9:27 PM

    Thank you so much Mandy. Hope you like the tart. Its delicious. And thanx for the good wishes….we are so looking forward to our break away up the garden route….the place that resonates with my soul 🙂 xx

  7. September 26, 2011 9:29 PM

    You’re so welcome! You can make it the morning oif the games evening. I actually made mine a bit too late at around 11ish and popped it into the freezer for an hour then into the fridge. We ate it around 4.30pm. But the morning earlyish and then eating it that evening should give you enough time for the setting. Enjoy Jo xx

  8. September 26, 2011 9:31 PM

    Hehe yes……I so love my nuttikrust 🙂 Thanks Jeanne. Very easy xxx

  9. September 27, 2011 1:45 AM

    Ohhhhhh, how fantastic. Yummy, yummy!!! Can’t wait to try it. What a treat. 🙂

    • September 27, 2011 5:55 PM

      Thank you Anna, love your enthusiasm! Makes me want to go and make another one 🙂 xx

  10. September 27, 2011 1:48 AM

    Yummee, going to make this very soon 🙂

  11. September 27, 2011 7:18 AM

    I have the same recipe in my high school home ec book 🙂

    • September 27, 2011 5:56 PM

      Really? I wonder where it came from originally Tandy? xx

      • Ermelah Adams permalink
        June 21, 2017 9:18 PM

        Hi Colleen,
        This recipe is South African! There are several versons of it, depending on which part of the country you come from…It is as South African as our Rugbyteam, The Springboks! Glad that you enjoy it!!!
        Xoxoxo
        Ermelah

        • Colleen permalink*
          June 26, 2017 3:55 PM

          Hi there Ermelah, I am as South African as melktert, rugby and sunny skies myself. I know this is a traditional South African recipe but I don’t know who wrote the original no bake recipe that I have adapted and shown here. It is respectful and good manners to credit the person who wrote the original recipe if you can. That is what I meant in my post, not that I didn’t know it was South African. Thanks so much for stopping by. Have a super day 😉

  12. wordsfallfrommyeyes permalink
    October 10, 2011 12:32 PM

    That looks absolutely awesome. I love milky desserts – custards and the like. I am definitely going to try this for my son & me. Thank you!

  13. October 13, 2011 3:53 PM

    That looks TOOOO delicious. And for a girl who has absolutely zero patience for baking, this is right up my street. Can’t wait to try… Thanks Colleen

  14. November 3, 2011 8:14 AM

    That looks heavenly delicious! I could make it without a hassle or ever cooking in an oven.

  15. November 3, 2011 8:14 AM

    That looks heavenly delicious! I could make it without a hassle or ever cooking in an oven.

  16. November 4, 2011 7:09 PM

    looks good and no fuss sounds perfect

  17. November 4, 2011 7:09 PM

    looks good and no fuss sounds perfect

  18. Kathleen permalink
    February 3, 2012 11:54 AM

    I was handed a recipe almost identical to this a few years ago, and loved it. But I have since misplaced it. I’m so glad you put this on, so I can make it again. Thank you. Can’t wait to make it later.

    • February 5, 2012 12:49 PM

      So glad Kathleen. Thank you so much for your comment. I hope that it turns out well for you xx

  19. Kathleen permalink
    February 3, 2012 11:54 AM

    I was handed a recipe almost identical to this a few years ago, and loved it. But I have since misplaced it. I’m so glad you put this on, so I can make it again. Thank you. Can’t wait to make it later.

    • February 5, 2012 12:49 PM

      So glad Kathleen. Thank you so much for your comment. I hope that it turns out well for you xx

  20. October 2, 2013 8:09 PM

    SA Girl living in the States here, so please, please forgive my ignorance…”cornflour”–is this what we call “corn starch” here? It’s used as a thickener, yes? Or is it the more mealy “corn meal”?

    • Colleen permalink*
      December 30, 2013 3:41 PM

      My apologies for taking so long to respond Gracie, I was away for a couple of months on a farm with no internet. Yes, cornlour is corn starch. In SA we call it Maizena too. Hope you managed to come right xx

  21. April 14, 2015 9:33 PM

    How can we make it without egg

    • Colleen permalink*
      April 15, 2015 3:50 PM

      Sadly I am really not able to help you with that query Mona. Maybe you could try and increase the corn flour/starch to 50g and see if that helps it to set. It wouldn’t have the same lightness from the beaten egg whites but if it sets it would be tasty. Sorry I cant help more than that!

  22. Charmaine permalink
    August 30, 2015 6:44 AM

    I made this recipe yesterday and followed it to a t. But unfortunately the tart did not set completely. Did I do something wrong? Its been in the fridge the whole night.

    • Colleen permalink*
      September 3, 2015 9:18 PM

      Sorry to hear this didn’t work foryou Charmaine 😦 I have made it many times since and it works well. I have no idea why it wouldn’t set, unless possibly the size of your eggs were different or maybe you didn’t let it thicken enough on the stove before adding the beaten egg whites? I hope you will try it again and that it works for you.I use only Jumbo eggs in my baking.

  23. November 15, 2015 1:51 PM

    This is seriously the best milk tart ever. I used an extra three tbsp of corn starch because my filling was a bit to runny for some reason. I also forgot to add the butter! Oops! Came out perfect nonetheless ☺

    • Colleen permalink*
      November 29, 2015 11:52 PM

      Thank you so much Melissa, I am so glad that your milk tart came out perfectly despite the runny start. Much appreciate your comment, thanks for stopping by 🙂

  24. January 3, 2017 8:22 PM

    I make a crustliss milktart which I have to bake.. this looks good will give it a try the weekend.

    • Colleen permalink*
      January 11, 2017 11:58 PM

      Hey Freda, thank you for stopping by. I hope that you enjoy the milk tart!

  25. Antoinette Pretorius permalink
    August 21, 2017 12:44 PM

    Hi there, the amount of salt was not mentioned in the list of ingredients. I used a pinch. Could you kindly adjust that, for the other readers’ sake. Kind regards.

    • Colleen permalink*
      November 16, 2017 11:48 AM

      Ooops! Sorted thank you so much Antoinette 😉 and thanks for popping in and leaving a comment x

  26. Anicia Bradley permalink
    June 25, 2018 11:23 AM

    Hi I have just made this recipe it’s now setting in the fridge. Can’t wait to try it! I made it into two smaller dishes as there are only two of us and I want to know if it can be frozen.

    Many thanks
    Anicia

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