Comments on: Milk Tart Recipe

By: kerry

kerry — Thu, 11 Feb 2010 07:12:00 +0000

You cant really specify a baking time for the pastry, as certain ovens will brown at a different rates. The the best way is to go by colour. Putting the finished tart into the fridge will aid the setting process.

By: Elzet

Elzet — Thu, 11 Feb 2010 07:07:22 +0000

Veronique > It works like this: You first bake the pastry until it is light brown (see pastry method) and then pour the filling in the now cooked shell. You make yourself a cuppa and wait for the milk mixture to set.

By: Veronique

Veronique — Wed, 10 Feb 2010 07:54:07 +0000

What happens once we have poured the milk mix into the crust, the recipe does not seem quite finnished? And how long should the crust bake for?

By: Editor

Editor — Wed, 10 Jun 2009 08:48:11 +0000

Hi Gerald, you are totally right, in fact we had the wrong recipe altogether. Herewith the new recipe!

By: Gerald

Gerald — Mon, 08 Jun 2009 17:53:47 +0000

Surely the amounts are all wrong? all the dry ingredients are in milligrams…. surely grams?

By: Editor

Editor — Wed, 08 Apr 2009 04:18:35 +0000

We’re glad you found it on Phuthu.co.za! It is such a great recipe, it’s the one we’ve always used and the milk tart is always delicious!