This South African favourite combines a tangy citrus surprise with the creamy, comforting richness of milk tart, all atop a crunchy biscuit base. It’s a crowd-pleaser for any occasion!
Bring vibrant flavours to your table with this unique twist on a traditional South African milk tart. The tartness of lemon blends harmoniously with the smooth milk layer, creating a dessert that’s refreshing, indulgent, and irresistibly delicious.
Lemon Zest Milk Tart Fusion
The cinnamon-dusted top adds an extra hint of nostalgia to this delectable South African treat.
Ingredients
Crust:
- 200g butter
- 2 packets of tennis biscuits crushed (Pack the cookies into a strong ziplock bag. Remove as much air from the bag as possible and seal.
Crush the cookies in the bag with a rolling pin to the desired size you want them crushed to.
If you want coarse crumbs or larger chunks, this is an excellent way to do it.
Lemon Filling Mixture:
- 4 cups milk
- 2 tbsps butter
- 2 tbsp heaped cake flour
- 2 tbsps corn flour maizena
- ½ teaspoon salt
- 4 large eggs seperate – crack the egg over a bowl and gently transfer the yolk between the two halves of the shell, allowing the whites to drip into the bowl, or use your hands to lift the yolk, letting the whites fall through your fingers
- ½ cup white sugar
- 1 tbsp vanilla
- 2 tbsps Xanthan Gum (optional) for a firmer milk tart. Obtained from Dischem and other grocery stores
- Cinnamon for garnishing
Instructions
Preparing the Crust:
- Lightly grease a large pie dish (approximately 30 cm) with butter. Melt the butter and mix it into the crushed biscuits until fully combined. Press the mixture tightly into the greased pie dish to form a solid crust. Ensure it is evenly distributed and packed firmly to prevent crumbling. Set aside while preparing the fillings.
Lemon Filling:
- In a mixing bowl, pour in the condensed milk. Gradually add the lemon juice while continuously beating the mixture. The lemon juice will thicken the condensed milk, forming a rich and tangy filling. Spoon this mixture evenly over the prepared crust and smooth the top. Refrigerate for at least one hour to allow it to set.
Milk Tart Filling:
- In a medium saucepan, heat the milk and butter over medium heat until warm but not boiling. In a separate bowl, mix cake flour, corn flour, and salt with a bit of the warm milk to create a smooth paste. Slowly whisk this paste into the heated milk while stirring constantly to prevent lumps. Cook until the mixture thickens.
- Beat the egg yolks and sugar together until light and creamy, then slowly mix them into the thickened milk mixture. Stir in the vanilla extract. In a separate bowl, beat the egg whites until stiff peaks form and gently fold them into the milk mixture to create a light texture. For a firmer consistency, add Xanthan Gum at this stage.
- Spoon the milk tart mixture over the lemon layer in the pie dish.
Final Touch:
- Sprinkle cinnamon over the top to taste.
- Refrigerate for at least 5 hours to allow the tart to set completely before serving.
Serving Suggestion:
- Once fully chilled, slice the tart into portions and serve with a dusting of additional cinnamon or a dollop of whipped cream. This dessert pairs wonderfully with a cup of tea or coffee. Enjoy the delightful combination of creamy textures and zesty lemon flavour!