Old-fashioned milk tart


The Great South African Bake Off - Past series

BBC Lifestyle


Rough puff pastry:

• 250g butter, grated, cold
• 250g flour, grated
• ½tsp salt
• 1 egg yolk
• 150ml iced water
• 10ml lemon juice
• extra egg white, beaten


• 1200ml full-cream milk
• 2ml almond extract
• 8tbsp sugar
• 1 cinnamon stick
• 1 dried naartjie peel
• 1 vanilla pod, or vanilla extract
• 4tbsp flour
• 4tbsp cornflour
• ½tsp salt
• 3 eggs, separated
• 20g butter

Preparation method

Rough puff pastry:

  1. Sift flour into a large bowl with salt.
  2. Grate in the butter and rub in quickly – you should still be able to see butter chunks.
  3. Make a well in the centre, and then add the liquid ingredients (except for the egg white). Combine.
  4. Roll out on lightly floured surface into a rectangle about 20cm x 50cm.
  5. Fold a third of the pastry to the centre, and then fold the other side over the first third.
  6. Give the dough a quarter turn and roll out again.
  7. Repeat twice, and allow to chill.
  8. Roll pastry out to 5mm thickness.
  9. Line a tin plate with pastry, dock the bottom and then brush with egg white.
  10. Line the edge of the tin plate with a strip of the left over pastry.
  11. Chill for 5 minutes in freezer.


  1. Scald the milk with the sugar, almond extract, dried narrtjie peel, cinnamon stick and vanilla.
  2. Mix flours with egg yolks, and then temper into the milk mixture.
  3. Cook until the mixture coats the back of a spoon and is thick – you must cook out the flour.
  4. Remove from heat, pass through a sieve and add the butter.
  5. Chill to room temperature to avoid cooking the egg whites when adding.
  6. Meanwhile, beat the egg white with salt until stiff peaks form. Fold through the cooled custard (it must have no white flecks or it will soufflé too much). Pour into pie tin.
  7. Bake in a preheated at 250°C oven for 10 minutes.
  8. Turn down the oven to 170°C, and bake for additional 20-30 minutes.