Robertsons Masterclass – Milk Tart Recipe

Now Download Your BEST South African Recipe For FREE

Infused with cinnamon and a dash of Robertsons Nutmeg, a traditional Milk Tart is irresistible! If you’re looking for a simple recipe, here is one for you. Inexpensive and easy to prepare, this recipe is simple and guarantees great results. Watch the Robertsons Masterclass and follow the simple steps to create a delicious homemade Milk Tart.

Robertsons Herbs & Spices is South Africa’s most loved spice brand and a proud member of the Unilever family. The brand has been in existence since 1924 and has since then been sourcing the purest herbs and spices from around the world to South Africa. Robertsons has extended its product range considerably over the years and now offers customers a choice of over 60 products that consist of both pure spices and expert blends. Robertsons is the spice brand that South Africa trusts the most to add delicious flavour to their family’s favourite dishes.

10 thoughts on “Robertsons Masterclass – Milk Tart Recipe

    1. +Rik Olijve thank you for asking. The filling goes into an unbaked pastry lined dish and the whole tart is baked in one go. Chef Reuben explains it very well if you the video. We hope this helps 🙂

    2. +Robertsons Spices what pastry do u use? over in the usa and canada they have premade pastry shells don’t think we have that in South Africa, could you let us know what type pastry you used or did he make it himself did not say that in the video, also i use a lot of your spices in my videos check my channel out also a Safrican ytuber

  1. Ingredients:Preheat over to 180 C degrees or 350-375500 mls milk .. (for heating)
    Shake of Nutmeg1 Stick cinnamon.80 grms butter (1 table spoon or so)Place all above to heat gently ..
    Soon as butter starts to melk, remove milk from heat.3 eggs separated .. beat yolks. (we use the whole eggs but for filling we only use yolk)Now slowly pour heated milk with spices a little at a time into the beaten egg yolks that you have in separate large bowl.Return this to pot and gently heat till thickened.Remove from heat, pour into a clean bowl, cover with wax paper to stop skin forming. Leave in Fridge for 15 mins or until cooled down.Meanwhile whisk egg white to Soft mix NOT stiff peaks.Add egg whites to cooled milk mixture, gently fold in.Pour into prepared pie plate, (use frozen puff or flaky pastry) don’t forget to prick raw pastry bottom.Bake for 30 mins or so nearer the top.I like to add 1/2 teasp of Almond essence. .. just whisk it in when you put it in the fridge.

Leave a Reply

Your email address will not be published. Required fields are marked *