What’s not to love about an easy microwave milk tart? All South Africans love a milk tart, and all non-south Africans who have tried a milk tart always want a good recipes for it to take back home! So this is an easy microwave milk tart recipe. With a buttery crumbed base, that smooth creamy filling and cinnamon on top, it offers a lovely balance of flavours and textures.
Mariette’s milk tart is even more special as we celebrate our South African heritage because we ran a competition amongst our team to get their family favourites. Mariette is a cashier from our store in Vanderbijl Park and we can’t wait for you to try her recipe.
Once you have the milk tart base down you can also top it with fruit, to create a different dish like this fruit tart recipe.
Prep time 30 minutes
Cooking time 12 minutes
Serves 10
Ingredients
Directions
Ingredients
For the Crust:
1 packet coconut biscuits, crushed
125g butter, melted
For the Filling:
1 l (4 cups) Food Lover’s Long Life Milk
250ml (1 cup) sugar
45ml (3 Tbsp) corn flour
45ml (3 Tbsp) cake flour
4 eggs
Pinch of salt
5ml (1 tsp) vanilla essence
30ml (2 Tbsp) butter
Cinnamon powder, for dusting
Directions
For the Crust:
Break the tennis/coconut biscuits into fine crumbs and mix the melted butter in well. Line the crust into a milk tart bowl, press to compact and place in the freezer to set.
For the Filling:
In a microwave safe bowl combine the milk, sugar, corn flour, cake flour, eggs, and salt and mix well. Place in the microwave on high for 5 minutes and mix well.
Microwave again for 5 minutes and mix well. Add the butter and microwave for another 2 minutes. Add the vanilla essence and mix well.
Pour the filling in the prepared biscuit crust, and place the milk tart in the fridge to set overnight.
Dust with cinnamon and enjoy!
Additional Notes
Best tin: Use 1 x 30 cm fluted tin.
Crush Power: A food processor or blender is a great way to achieve finely crushed tennis/coconut biscuits for the crust.
Melted Magic: Use melted butter to bind the biscuit crumbs together for a sturdy crust.
Press and Chill: Press the biscuit crumbs firmly into the tart shell and chill it in the freezer to set for a perfect crust.
Design: The traditional patterns are easily created with a crochet or paper doily
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