Can I make crustless milk tart ahead of time?

Yes, and it actually improves overnight. Bake it, let it cool completely, cover it and refrigerate. The flavours develop and the custard firms up to a better slicing consistency. Make it the morning of, or even the night before.

Why did my crustless milk tart crack on top?

Usually this means the oven was too hot or it cooled too quickly. Letting the tart cool slowly inside the oven with the door cracked open prevents this. A little surface cracking won't affect the taste, though.

Can I use this recipe to make crustless mini milk tarts?

You can pour the batter into greased muffin tins or ramekins instead of a single dish. Reduce the bake time to about 8-10 minutes and watch them closely. They puff up fast at that size.

What's the difference between crustless milk tart and baked custard?

They're close relatives. Crustless milk tart uses flour and custard powder to give the filling more body, plus whipped egg whites for lightness. A plain baked custard is typically just eggs, milk, sugar and vanilla, with a thinner, more delicate set. The cinnamon sugar topping is also distinctly South African.

Is crustless milk tart a South African recipe?

It is. Milk tart (melktert) has been part of South African food culture since the Dutch settlers brought custard tart recipes to the Cape in the 1600s. The crustless version is a more modern shortcut that became popular because it's faster. You'll find it at braais, church bazaars, and family get-togethers all over the country.

Crustless Milk Tart Recipe (Korslose Melktert)

Name: Crustless Milk Tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: South African
Ingredients: 1 litre milk (4 cups); 150 g sugar (¾ cup); 140 g plain flour (all-purpose flour) (1 cup); 25 g custard powder (3 tbsp); 5 ml baking powder (1 tsp); 1 ml salt (¼ tsp); 5 ml vanilla extract (1 tsp); 40 g cinnamon sugar (3 tbsp); 60 g butter; 4 egg, separated; 1 cinnamon stick

Description

Crustless milk tart is a South African baked custard dessert made without a pastry crust.

Ingredients

Scale

1 litre milk (4 cups)

150 g sugar (3/4 cup)

140 g plain flour (all-purpose flour) (1 cup)

25 g custard powder (3 tbsp)

5 ml baking powder (1 tsp)

1 ml salt (1/4 tsp)

5 ml vanilla extract (1 tsp)

40 g cinnamon sugar (3 tbsp)

60 g butter

4 egg, separated

1 cinnamon stick

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Instructions

Prep: Preheat the oven to 180°C / 350°F. Grease a 23 cm (9-inch) baking dish.
Make the paste: In a bowl, mix the flour, custard powder, baking powder, salt and sugar. Add 250 ml (1 cup) milk and whisk into a smooth paste.
Heat the milk: In a pot, bring remaining 750 ml (3 cups) of the milk with the cinnamon stick to a gentle boil.
Temper the mixture: Gradually add some of the hot milk into the flour mixture, stirring constantly.
Combine: Pour the flour mixture back into the pot with the hot milk.
Cook the custard: Cook over low heat, stirring constantly for about 3 minutes, until thick and smooth.
Check thickness (spoon test): Dip a spoon into the custard and run your finger through the back, it should hold a clear line without running. If too thin, cook a little longer.
Add butter and vanilla: Stir in the butter and vanilla until fully melted and combined. Remove the cinnamon stick.
Add egg yolks: Lightly beat the egg yolks. Add a little hot custard to the yolks to temper, then stir back into the mixture. Do not cook further, allow the custard to cool slightly. (note 1)
Fold in egg whites: Beat the egg whites until stiff peaks form. Gently fold into the slightly cooled custard using a metal spoon, keeping as much air as possible.
Assemble: Pour into the prepared dish and sprinkle evenly with cinnamon sugar.
Bake: Bake for about 15 minutes, until puffed, golden and just set. It will continue cooking while it cools inside the oven.
Cool: Turn the oven off, leave the door slightly open (I use a metal spoon to keep it open) and allow the tart to cool slowly inside.
Finish cooling: Remove from the oven and let it cool completely at room temperature before serving.

Notes

Temper your eggs properly. Adding hot custard to the yolks gradually (not dumping the yolks straight into the pot) prevents scrambled egg bits in your filling.

Prep Time: 15
Cook Time: 25
Category: Dessert
Method: Baking
Cuisine: South African