Quick and Easy Microwave Milk Tart
Milk Tart is woven into the fabric of South African’s foodie memories. Adults and children alike cannot resist the creamy milk custard, topped with a generous sprinkling of cinnamon. The white, silky custard filling tops a coconut biscuit base or flaky short crust pastry.
In South Africa the Bakers biscuit brand makes a wonderful crisp, coconut biscuit called a Tennis biscuit. I have replicated the taste as the supply of Tennis biscuits can be sporadic in local South African shops. I crush Rich Tea biscuits and use a sprinkling of desiccated coconut over the crushed biscuit base. South African friends that have tried my Quick & Easy Microwave Milk Tart always comment on how delicious the Tennis Biscuit base is, so it definitely works as a substitute. If you love a custard tart this recipe is one to try.
This makes a perfect ending to your summertime meal.
- 397g tin Condensed Milk
- Using the condensed milk tin as a measure, measure 3 full tins of Whole Milk
- 1 Egg, lightly beaten
- 1 Tablespoon Vanilla Essence or 1 teaspoon Vanilla Bean Paste
- 4 Tablespoons Corn Flour heaped and diluted in a little of the milk from above
- ½ large packet Tennis/Rich Tea or Nice biscuits, crushed
- ⅓ - ½ cup Butter, melted
- If you are using Rich Tea biscuits add 2 Tablespoons Desiccated Coconut over the top of the biscut base to replicate the flavour of Tennis or Nice biscuits
- Ground Cinnamon
- In a medium bowl mix the biscuit crumbs with the butter.
- To ensure the biscuits will form a crust, press the mixture into the side of the mixing bowl.
- If the biscuits hold together, add the base to your serving dish.
- If they crumble add more butter.
- Place the condensed milk, milk, beaten egg and corn flour into a glass microwavable bowl.
- With a balloon whisk, whisk all the ingredients together.
- Microwave the custard on full power for 4 minutes, remove the bowl from the microwave and whisk vigorously.
- Return the bowl to the microwave and whisk every 2 minute until the mixture visibly thickens.
- This should take about 12-15 minutes depending on your microwave.
- To test that the mixture will set, add a Tablespoon of the cooked custard onto a plate, pull a teaspoon through the middle of the custard.
- If the custard stands proud, it is cooked.
- Add the vanilla essence or vanilla bean paste to the custard and stir to incorporate.
- Pour the custard mixture over the biscuit base, cool and refrigerate overnight.
For a dinner party I layer the biscuits and custard into individual whisky glasses.