The no-bake milk tart is a simplified version of the traditional milk tart, making it ideal for those who enjoy this dessert but do not wish to prepare pastry or use an oven.
The shortbread base is made by mixing crushed biscuits with melted butter, and the familiar milk tart filling is prepared on the stovetop. Sweetened condensed milk provides sweetness and richness to the filling, while cinnamon and vanilla offer a flavor well-known in South Africa.
After the filling is poured onto the base, the process is completed in the refrigerator. The tart needs to rest for several hours to set, resulting in a creamy milk tart that can be sliced and served without baking.
No-Bake Milk Tart Recipe
Ingredients
For the Shortbread Base
- 200g Tennis biscuits, or tea, digestive, or Graham crackers
- 90g melted butter
For the Milk Custard Filling
- 1 tbsp butter
- 2¼ cups milk
- ½ cup cream
- 1 can sweetened condensed milk (385g)
- 1 cinnamon stick
- 2 tsp vanilla extract
- 2 large eggs
- 65ml water
- 45g cornstarch
- ½ tsp salt
- 1 tbsp ground cinnamon, plus extra for dusting
Instructions
First, crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Then, mix these crumbs with the melted butter, stirring thoroughly until the butter is evenly distributed, so the mixture holds together when pressed.
Transfer the resulting shortbread mixture into a 23cm round pie dish or a baking pan with sides. Press the mixture firmly into the bottom and up the sides, trying to make the layer as even as possible. After this, place the base in the refrigerator while preparing the filling.
To prepare the custard, grease the inner walls of a medium saucepan with butter. Add the milk, cream, sweetened condensed milk, cinnamon stick, and vanilla extract. Heat over medium heat until the mixture is hot and just begins to simmer.
While the milk mixture is heating, whisk the eggs and water in a separate bowl. Add the cornstarch and salt, and whisk until smooth. Then, reduce the heat under the saucepan and slowly pour in the egg mixture while constantly stirring with a whisk. Continue cooking and stirring until the custard thickens; this will take several minutes. The mixture should become thick and creamy, yet still pourable.
After this, remove the cinnamon stick and take the custard off the heat. Take the shortbread base out of the refrigerator and pour the warm custard over it. Level the surface, then generously sprinkle with ground cinnamon. Let the tart cool before covering it and placing it in the refrigerator. It is recommended to chill for at least four hours or overnight for a firmer set.
Before serving, take the tart out of the refrigerator for a few minutes, then slice and serve, optionally sprinkling with an extra dusting of cinnamon.
What Should the Consistency of the Milk Tart Custard Be?
The custard should thicken noticeably before being poured onto the shortbread base, but it should not be so thick that it is difficult to pour. It will firm up significantly during chilling. If cooked too long in an attempt to make it very thick, it may result in a heavier filling.
The simplest way to determine the correct consistency is to stir continuously during cooking. When the whisk leaves a visible trail in the custard, and the mixture has clearly thickened, it is ready. It is important to maintain moderate heat and not stop whisking after adding the egg-starch mixture, as this helps maintain the smoothness of the filling.
What Biscuits Can Be Used for the Base?
Tennis biscuits are a common choice in South African recipes, but they are not the only option. You can use regular tea biscuits, digestive biscuits, or Graham crackers. The choice of biscuit will slightly alter the taste and texture of the base, but the method remains unchanged. Regardless of the biscuit chosen, ensure the crumbs are fine and the mixture is pressed firmly into the mold.
