Traditional Milk Tart with Tennis Biscuit Crust Posted on October 29, 2025 by Mom It
Serves: 8–10 | Prep: 20 min | Chill: 2½ hrs
Nothing says South African comfort like a creamy, cinnamon-dusted milk tart — the dessert that brings generations together.
This version uses a buttery Tennis biscuit crust (no rolling pin needed) and a silky custard filling passed down through our family.
What dish represents your heritage? Share in the comments — let’s celebrate our traditions!
Ingredients
Crust
- 1 packet Tennis biscuits (200 g)
- 45 ml butter, melted (more if needed)
Filling
- 1 L full cream milk
- 3 tbsp butter (divided: 2 tbsp + 1 tbsp)
- 3 eggs
- 1 tsp vanilla essence
- ¼ cup sugar
- 45 ml cornflour
- 45 ml cake flour
- Pinch of salt
- Ground cinnamon for dusting
Method
Make the Crust
- Crush biscuits: Place Tennis biscuits in a Ziploc bag and crush with a rolling pin until fine crumbs. (Or pulse in a food processor.)
- Mix with butter: Pour crumbs into a bowl. Add melted butter and mix until crumbs just stick together when pressed.
- Form crust: Press mixture evenly into a large pie dish or tart tin — bottom and up the sides. Use a spoon or glass to compact.
- Freeze: Chill in freezer for at least 30 minutes.
Make the Filling
- Heat milk: In a large pot over medium heat, warm milk with 2 tbsp butter until steaming (not boiling).
- Whisk dry mix: In a separate bowl, combine eggs, vanilla, sugar, salt, cornflour, and flour. Whisk until smooth and lump-free.
- Temper eggs: Gradually pour a ladle of hot milk into egg mixture while whisking constantly. Repeat with another ladle.
- Cook custard: Pour egg mixture back into the pot with remaining milk. Cook over medium heat, stirring constantly, until thick and smooth.
- Finish: Remove from heat. Stir in 1 tbsp butter until fully melted.
- Assemble: Remove crust from freezer. Pour hot filling into crust and smooth the top.
- Cool & set: Let cool on counter 15 minutes. Dust generously with cinnamon. Refrigerate at least 2 hours (or overnight) until firm.
Pro Tips
- Crust too dry? Add 1 tsp melted butter at a time.
- Lumps in custard? Strain through a sieve before pouring.
- Make ahead: Sets perfectly overnight.
- Serve cold — the colder, the better the slice!