A cherished gem believed to trace its roots to Dutch settlers, Milk Tart has woven itself into the heart of South African culinary heritage.
Passed down through generations, its timeless appeal and endless variations make it a sweet treat close to every South African’s heart. Recipes are to this day still handed from generations to generations, with multiple variations and secret ingredients. With a passion for saffron, and being South African, we could not pass on this variation. Tried and tested, this recipe puts a whole new experience on the classic that we know and love. Try it and let us know if you love it too!
- 2 Cups of Milk
- 1/2 Cup of Sugar
- 2 Tablespoons of Cornstarch
- 1/4 Cup Butter
- A pinch of Saffron Threads
- 1 teaspoon Vanilla Extract
- 1 Packet of tennis biscuits (or any sweet biscuit)
- In a saucepan, warm milk, sugar, and saffron until warm.
- In a bowl, create a smooth paste by mixing cornstarch with a little water.
- Introduce the cornstarch paste to the warm milk, stirring gently until it transforms into a velvety thickness.
- Remove from heat, add the butter and vanilla.
- In a dish, layer tennis biscuits with the saffron-kissed milk mixture. Repeat, chill, and let the flavours work together
- Slice, serve, and immerse yourself in the experience that is Saffron-infused Milk Tart!
This is a great way to re-introduce an old recipe like Milk Tart.