The no-bake milk tart is a simplified version of the traditional milk tart. This recipe is ideal for those who love milk tart but do not want to deal with making complex pastry or using an oven.
The shortbread base is made by mixing crushed biscuits with melted butter. The classic filling for a milk tart is cooked on the stovetop. Condensed milk provides sweetness and richness to the filling, while cinnamon and vanilla give it a familiar South African style flavor.
After the filling is poured into the base, the process is completed in the refrigerator. The tart needs to sit for several hours to set, resulting in a creamy milk tart that can be sliced and served without baking.
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 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
- Crush the biscuits into fine crumbs using a food processor or place them in a sealed bag and crush them with a rolling pin.
- Mix the crumbs with the melted butter, stirring thoroughly until the butter is evenly distributed, so the mixture holds together when pressed.
- Transfer the shortbread mixture into a 23cm round pie dish or a baking pan with sides. Press it firmly into the bottom and around the edges, trying to make the layer as even as possible.
- Place the base in the refrigerator while you prepare the filling.
- For the custard, grease the inside of a medium saucepan with butter. Add the milk, cream, condensed milk, cinnamon stick, and vanilla extract.
- Heat over medium heat until the mixture is hot and begins to simmer slightly.
- While the milk mixture is heating, whisk the eggs with water in a separate bowl. Add the cornstarch and salt, whisking until smooth.
- Reduce the heat under the saucepan and slowly pour in the egg mixture, stirring constantly with a whisk.
- Continue cooking and stirring until the custard thickens; this will take several minutes. The mixture should be thick and creamy, yet still pourable.
- Remove the cinnamon stick and take the custard off the heat.
- Take the shortbread base out of the refrigerator and pour the warm custard into it. Level the surface, then generously sprinkle with ground cinnamon.
- Let the tart cool before covering it and placing it in the refrigerator.
- Chill for at least four hours or overnight for a firmer set.
- Before serving, take the tart out of the refrigerator a few minutes, then slice and serve, optionally sprinkling with extra cinnamon.
What should the custard consistency be?
The custard should thicken noticeably before being poured into the shortbread base, but it should not be so thick that it is difficult to pour. It will firm up considerably during chilling. If cooked too long, trying to make it very thick, the filling may become heavy.
The simplest way to determine the right consistency is to stir continuously while 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, and Graham crackers. The choice of biscuit will slightly change the taste and texture of the base, but the method remains the same. Regardless of the biscuit chosen, ensure the crumbs are fine and the mixture is firmly pressed into the pan.
