My mother in-law always makes this milk tart, and it’s just delicious! I got the privilege to make it too and now post on my blog! It has been passed on from her mother Karen, and it is her mother’s recipe. So we are the 4th generation, to receive this recipe.
Before we immigrated, we ate this milk tart, and it’s yum! Grateful that a recipe so special like this one that have been passed on through 3 generations and now to the 4th generation, to be able to make it and pass it on to our children and their children.
My mother in-law helped me with her tips and how to get it right, now I pass it onto you, and hope that this recipe inspires you too!
For the Crust:
125ml Butter (at room temperature)
2 Teaspoons Baking Powder
Pinch of Salt
Rub the flour and butter together to form fine crumbs. Add the rest of the dry ingredients, add the beaten egg, mix well.
In a safe oven proof prepared dish, press crust mixture into dish until all sides are closed with the crust mixture.
Bake for a few minutes, until shells are just turning brown, at 180 Degrees Celsius for about 10 minute.
For the Filling:
In a microwave safe bowl, add in 1L of milk and 3 tablespoons of butter. Set aside.
In a second bowl add in 125ml of milk with 3 eggs, 2 and a 1/2 tablespoons of flour, 2 and 1/2 tablespoons of cornflour, 180ml white sugar, and a pinch of salt. Mix well with a hand mixer and set aside.
In the microwave, place the bowl with the milk and butter and microwave for 1-2 minutes, till butter has just melted.
While whisking, add in the egg mixture, to prevent lumps.
Place back in the microwave for 5 minutes, whisk again and place back in the microwave for 5 minutes, whisk again, you will see the milk tart mixture is beginning to thicken up, pour onto the crust, sprinkle with some cinnamon and place back into the oven.
The crusts must be golden brown, so for about 15 minutes. Remove and let it cool down, on a wire rack.
Place in the fridge to completely cool down and set.
Serve with some tea or just as dessert! Yum!