Milk Tart Variations Like You’ve Never Seen Before!

South Africa’s quintessential treat will be, rightly so, celebrated on National Milk Tart Day, 27 February. 

Like everyone else, Wayne Blake, Group Food & Beverage Manager of ANEW Hotels & Resorts, grew up with the creamy, cinnamon-kissed deliciousness of milk tart and for this special day, he shares not only his foolproof classic recipe but four creative variations that will have you see this nostalgic favourite in a whole new light.

The perfect classic milk tart recipe

Preheat your oven to 180°C and grease a 23cm round cake tin. For the pastry, combine 250g plain flour, 125g butter cut into cubes, 50g sugar and a pinch of salt. Rub the butter into the flour mixture until it resembles coarse crumbs, add 1 egg and 15ml cold milk to bring it together into a smooth dough. Press evenly into the prepared tin and blind bake for 15 minutes.

For the filling (the custard), whisk 500ml milk, 1 egg, 75g sugar, 30ml flour, 30ml cornflour, 15ml butter, 5ml vanilla essence and a pinch of cinnamon. Gently heat on the stove while stirring until thickened, then pour over the baked pastry base. Bake for 20 - 25 minutes until lightly set. Allow to cool completely. 

Helpful hint: Cover with a clean cloth while cooling to avoid a crusty top. Smooth, silky custard is the goal.

Use the classic milk tart recipe and try these innovative variations!

Savoury Biltong, Blue Cheese and Fig Milk Tart

For the cheeseboard lovers, fold 15g finely chopped biltong, 25g crumbled blue cheese, and 15g finely chopped dried figs into the custard before baking. Once cooled, lightly scatter extra figs and blue cheese crumbles on top and enjoy the sweet-savoury-umami combination!

Coffee Pretzel Crunch Milk Tart

To the base recipe: Add 5ml instant coffee, of your choice, dissolved in 10ml hot water to the custard before baking. Once cooled, sprinkle 25g crushed chocolate-coated pretzels over the top for a satisfying sweet-salty crunch that contrasts beautifully with the creamy filling.

Biscoff Lotus Milk Tart

Fold 25g crushed Biscoff biscuits and 15ml Biscoff crunchy spread into the milk tart custard/filling before baking. Once cooled, sprinkle a few crushed biscuit crumbs on top.

Almond and Peanut Butter Milk Tart

Gently swirl 25g chopped toasted almonds and 15ml smooth peanut butter into the custard before baking. Once cooled, lightly drizzle extra peanut butter over the top and scatter a few almond slivers. To make the peanut butter drizzle easier, place 15ml in a small microwaveable bowl and either microwave in 10–15 second bursts, stirring between, or stir in 1–2ml neutral oil until it reaches a pourable consistency. You can also use a small piping bag or spoon to control the drizzle. Nutty, creamy, and slightly salty-sweet!