Recipe for milk tart with condensed milk. Because it’s made with condensed milk, it’s even sweeter as well as more decadent and delicious!

Ingredients

Crust:
100 g (1⁄5 block) CLOVER Farmstyle butter
125 ml ( ½ cup) castor sugar
2 eggs
185 ml ( ¾ cup) cake flour
5 ml (1 tsp) baking powder
pinch of salt

Filling:
385 g (1 tin) CLOVER condensed milk
3 condensed-milk tins of water
125 ml ( ½ cup) cornflour
2,5 ml ( ½ tsp) salt
4 eggs, separated
15 ml (1 tbsp) CLOVER Farmstyle butter
5 ml (1 tsp) vanilla essence
ground cinnamon

How to make a milk tart with condensed milk
Butter two round, oven-proof tart dishes that are 20 cm in diameter.

Cream the butter and castor sugar, and whisk the eggs in one by one.

Sift together the flour, baking powder and salt. Add to the butter mixture and mix well.

Use a spatula to level the crust in the prepared tart dishes. Preheat the oven to 180 °C.

Heat the condensed milk and water in a large saucepan over medium heat until hot.

Mix the cornflour and salt with a little water to form a smooth paste.

Beat the egg yolks well. Stir it into the cornflour mixture until smooth. Also, stir in a little of the hot milk mixture until thoroughly mixed.

Add the cornflour mixture to the hot milk mixture in the saucepan. Stir frequently and cook until the mixture starts to thicken.

Remove from the stove and stir in the butter and vanilla essence.

Beat the egg whites until stiff, and then fold them into the mixture. Spoon the mixture onto the crusts and bake for 20 to 25 minutes until done.

Allow the milk tarts to cool before dusting the top with cinnamon.

Serve cold or at room temperature.

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Recipe extracted from Clover South African Food Favourites coobook, available in English and Afrikaans from leading retailers. A percentage of the book’s profits will be donated to the Clover Mama Afrika Project, a charity initiative that empowers South African women to care for their communities.