Description
This No-Bake Milk Tart is a classic South African dessert featuring a crunchy biscuit base topped with a creamy, cinnamon-infused milk custard. It requires no oven baking and is perfect for a comforting, sweet treat that sets in the fridge.
Ingredients
Biscuit Base
- 200 grams Tennis Biscuits (1 packet – crushed or processed)
- 100 grams butter (melted)
Filling
- 4 large eggs (number 7)
- 45 ml water
- 60 grams cornstarch
- 720 grams whole/full-fat milk
- 395 grams sweetened condensed milk (1 tin/14 oz.)
- 1 tablespoon vanilla extract
- 2 cinnamon sticks (quills)
- 1 teaspoon table salt
Topping
- 1 tablespoon ground cinnamon
Instructions
- Prepare Biscuit Base Option 1: Line a glass dish (1.2-1.5L capacity) with Tennis biscuits and set aside.
- Prepare Biscuit Base Option 2: Cut a piece of square baking paper about 5 cm larger than a 23cm springform tin. Crinkle the paper into a ball, then place it on the base of the tin. Press the paper into the corners of the base and clip on the sides.
- Make Biscuit Base: Crush Tennis biscuits finely until about 80% have a sandy texture. Mix with melted butter, then press this mixture tightly into the base and sides (about 2-3mm thick) of the springform tin or dish. Chill in the fridge for 1 hour.
- Whisk Egg Mixture: Whisk the eggs and water together until well combined, then add cornstarch and whisk again until smooth.
- Heat Milk Mixture: In a medium pot, combine whole milk, condensed milk, vanilla extract, and cinnamon sticks. Bring to a boil over medium heat, whisking occasionally to dissolve the condensed milk fully. Remove the cinnamon sticks once boiling and reduce heat to low.
- Combine and Cook Filling: Slowly pour the egg mixture into the milk mixture while continuously whisking. Cook the filling on low heat for 5 to 15 minutes, whisking constantly, until thick enough that the whisk leaves a distinct line in the custard. Remove from heat.
- Cool and Pour Filling: Allow the custard to cool for about 5 minutes, whisking occasionally. Pour the filling over the biscuit base. If loose biscuits shift during pouring, gently reposition them with a fork.
- Set the Tart: Cover the tart with cling film or plastic wrap and let it cool at room temperature until lukewarm. Then refrigerate for at least 4 hours, preferably overnight, to set fully.
- Serve: Remove cling film, sprinkle 1 tablespoon ground cinnamon evenly over the top, slice, and enjoy your no-bake milk tart.
Notes
- Use whole or full-fat milk for the creamiest texture.
- Allow sufficient time for the custard to thicken properly during cooking to ensure a smooth filling.
- Refrigerating overnight enhances flavor and firmness.
- You can opt for loose biscuit base or pressed crushed biscuit base as preferred.
- Handle the biscuit base gently when pouring the filling to avoid displacement.
- For best results, serve chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: South African
