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PICTURE: PEXELS/ DESSERT
End your meal with a no-bake milk tart, a lighter version of the traditional favourite. For a special touch, use a vanilla pod instead of vanilla essence – you’ll love the difference!
No-Bake Vanilla Milk Tart Cups
Recipe by: Seven Colours Eatery’s Nolukhanyo Dube-Cele
SERVES: ± 6
Ingredients for the base
- 200 g crushed biscuits
- 100 g unsalted melted butter
Ingredients for the filling
- 2 cups milk
- 30 ml cream
- 1 cinnamon stick
- ½ cup of sugar
- 2 tbsp melted butter
- 3 tbsp cornstarch
- 2 tbsp flour
- 2 large eggs
- 1 vanilla pod
- Ground cinnamon powder,
- for sprinkling
- Edible flowers (garnish)
Method for the base
- Place biscuits in a ziplock bag and crush them using a rolling pin.
- Decant crushed biscuits into a bowl and add the melted butter. Mix until evenly coated.
- Divide the biscuit crumbs evenly between 6 serving glasses or a large glass baking dish. Press down to make a crust.
Method for the filling
- In a pot, heat the milk and cream with the cinnamon stick over medium heat. Once it reaches a simmer, remove from the heat and allow the cinnamon to infuse for 5–10 minutes. Remove the cinnamon stick afterwards.
- In a separate bowl, whisk together the sugar, butter, cornstarch, flour and eggs until smooth.
- Slowly add the warm cinnamon milk to this mixture, whisking constantly to avoid lumps.
- Return the mixture to the pot and cook over medium heat, stirring continuously until it thickens about 5–7 minutes.
- Remove from heat and stir in the seeds from the vanilla pod.
Method for assembling the tarts
- Pour the thickened milk filling onto the cooled biscuit base.
- Allow the tart to cool to room temperature, then refrigerate for at least 2 hours until fully set.
- ONCE the tart is set, garnish with cinnamon powder and edible flowers.
Recipe and images supplied. Originally published for print in BONA Magazine
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