This is a lovely, practical crust—simple and very reliable. It’s actually quite similar to a classic biscuit base used in many fridge tarts.
There’s nothing quite as comforting as a classic milk tart, and this easy version brings all the creamy, cinnamon-dusted goodness with a simple twist. By using a quick Marie biscuit crust, you skip the fuss of pastry while still enjoying a deliciously buttery base. Perfect for tea time or dessert, this recipe delivers that familiar South African favourite with less effort and maximum flavour.
If you love milk tart but don’t love complicated steps, this recipe is for you. With a no-fuss biscuit crust and a smooth, creamy filling, it’s designed to be quick, simple, and reliable every time. The Marie biscuits add a subtle sweetness and crunch that pairs beautifully with the silky custard, making this an easy go-to dessert for any occasion.
Ingredients
Crust
- 1 packet Marie Biscuits
- 125g butter or margarine
- ½ cup sugar
Filling
- 1L milk full cream
- 2 tbsp butter or margarine
- 1 cinnamon stick
- 80ml flour
- 80ml corn flour (maizena)
- 1ml salt
- 125ml full cream milk
- 200ml sugar
- 3 eggs
- 5ml almond essence
Instructions
Biscuit Base
Crush ¾ packet Marie biscuits, mix with 125 g melted margarine + ½ cup sugar. Press into tart dish, chill (or bake 8–10 min at 180°C for crunch).
Milk Tart Mix
Blend smooth: 80 ml flour, 80 ml corn flour, 1 ml salt, 125 ml milk, 200 ml sugar, 3 eggs, 5 ml almond essence.
Filling
Add to boiling milk, stir till silky. Pour into crust.
Finish
Cool, then chill in fridge till set. Slice and enjoy!
Tips & Tricks for the Perfect Milk Tart
- Crush Biscuits Finely
For the best texture, crush the Marie biscuits into fine, even crumbs. This helps the base hold together properly and prevents a crumbly crust.
- Press the Base Firmly
Use the back of a spoon or the bottom of a glass to press the biscuit mixture tightly into the dish. A well-compacted base won’t fall apart when slicing.
- Chill or Bake the Crust
For a softer base, chill in the fridge for 20–30 minutes. For a firmer, slightly crunchy texture, bake at 180°C for 8–10 minutes and cool completely before filling. - Smooth, Lump-Free Filling
When preparing your filling, mix any dry ingredients with a bit of liquid first to avoid lumps. Stir continuously for a silky, creamy result. - Don’t Overcook the Filling
Cook just until thickened. Overcooking can make the filling too firm instead of soft and creamy. - Cool Before Serving
Allow the tart to cool completely so the filling sets properly. This makes slicing easier and gives you those clean, beautiful slices. - Finish with Cinnamon
A generous sprinkle of ground cinnamon on top adds that classic milk tart flavour and a lovely aroma. - Fridge for Best Results
Chill the tart for a few hours before serving for the perfect texture and a refreshing, creamy bite.
Easy No-Crust Milk Tart with Simple Marie Biscuit Base
Ingredients
Crust
- 1 packet Marie Biscuits
- 125g butter or margarine
- ½ cup sugar
Filling
- 1L milk full cream
- 2 tbsp butter or margarine
- 1 cinnamon stick
- 80ml flour
- 80ml corn flour (maizena)
- 1ml salt
- 125ml full cream milk
- 200ml sugar
- 3 eggs
- 5ml almond essence
Instructions
Biscuit Crust (Easy Marie Base)
- Crush about ¾ packet of Marie biscuits into fine crumbs. Add 125 g melted margarine and ½ cup sugar, mixing well until the mixture is evenly combined and resembles wet sand.Press the mixture firmly into your tart dish, covering the base evenly (and slightly up the sides if preferred). Place in the fridge to set while you prepare the filling.
Tip
- If you want a firmer, slightly crunchy base, you can chill it for 20–30 minutes or bake it at 180°C for about 8–10 minutes, then let it cool completely before adding the filling.
Combine in a blender until smooth
- 80 ml flour, 80 ml corn flour, 1 ml salt, 125 ml milk, 200 ml sugar, 3 eggs, 5 ml almond essence
Filling preparation
- Add the mixture to the milk once it reaches a gentle boil. Stir continuously to ensure it blends smoothly. As it thickens, the surface may bubble vigorously—keep stirring to prevent lumps from forming. Once the texture is silky and uniform, remove from the heat.Carefully pour the mixture into the prepared pan lined with the crust, spreading evenly.
Finishing Touch
- Allow the milk tart to cool completely at room temperature. Once cooled, transfer it to the refrigerator and let it chill until set.