www.marissa.co Milktart

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.

Milk Tart
Preparation time
Cooking time
Total time
This is a taste of South Africa. A custard tart topped with ground cinnamon that rests on a crushed biscuit base. This is a wonderful dessert to add to your BBQ or Braai.
Recipe type: Dessert
Cuisine: South African
Servings: 6
  • 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
  1. In a medium bowl mix the biscuit crumbs with the butter.
  2. To ensure the biscuits will form a crust, press the mixture into the side of the mixing bowl.
  3. If the biscuits hold together, add the base to your serving dish.
  4. If they crumble add more butter.
  5. Place the condensed milk, milk, beaten egg and corn flour into a glass microwavable bowl.
  6. With a balloon whisk, whisk all the ingredients together.
  7. Microwave the custard on full power for 4 minutes, remove the bowl from the microwave and whisk vigorously.
  8. Return the bowl to the microwave and whisk every 2 minute until the mixture visibly thickens.
  9. This should take about 12-15 minutes depending on your microwave.
  10. 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.
  11. If the custard stands proud, it is cooked.
  12. Add the vanilla essence or vanilla bean paste to the custard and stir to incorporate.
  13. Pour the custard mixture over the biscuit base, cool and refrigerate overnight.
The size of the serving dish used depends on the depth of custard you prefer. Some people love a thick custard and others prefer a thinner layer.
For a dinner party I layer the biscuits and custard into individual whisky glasses.

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