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Roasted Coconut Milk Tart.

Traditional Milk Tart with Roasted Coconut Filling

Irene Muller
A traditional South African baked milk tart layered with roast coconut flakes.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Dessert
Cuisine South African
Servings 8

Ingredients
  

For the Crust

  • 62.5 g Butter
  • ¼ cup Sugar
  • 1 Egg
  • ¼ tsp Salt
  • ½ tsp Custard Powder
  • 1 tsp Baking Powder
  • 1 cup Flour

For the Coconut Filling

  • 1 cup Coconut
  • ½ cup Brown Sugar
  • 60 g Butter

For the Custard Filling

  • 1 litre Milk
  • 1 tsp Butter
  • 3 Eggs
  • ½ tsp Salt
  • 1 cup Sugar
  • 2 ½ tbsp Corn Flour
  • 1 ½ tbsp Cake Flour
  • 1 tbsp Custard Powder
  • 1 tsp Almond Essence
  • Cinnamon Powder to sprinkle

Instructions
 

For the Crust

  • Preheat the oven to 180°C / 356°F.
  • Cream the butter and sugar then add the egg.
  • Add all the dry ingredients and work with you fingers until crumbly.
  • Roll out your dough a little bit wider than usual and place it into the pie dish. If the pie dish is a little taller than usual, the dough will have more room to shrink.  Alternatively, just press the dough evenly in the pie dish.
  • Prick with a fork the base of the dough and then blind bake for 15 minutes in a preheated oven (add dried beans or rice in baking paper, place on crust).
  • Remove from oven and remove the baking paper and let it cool.

For the Coconut Filling

  • Place the butter on medium heat, when melted add the sugar and coconut.  Keep on stirring until it has a lovely darker colour, do not burn.
  • When the crust has cooled, add a layer of this on the bottom of the crust. Set aside.

For the Custard Filling

  • Bring the milk with added butter to the boil on medium heat.
  • Using your mixer, beat the eggs, sugar and salt together.
  • Mix the corn flour, flour and custard together, add to the egg mixture.
  • Add 1 cup of the boiling milk and mix well.
  • This egg mixture is added to the boiling milk, bring to the boil again, stir continuously until thickened. Ensure it does not burn.
  • Add the custard to the pie dish, when cooled, sprinkle with cinnamon and place in fridge for at least 3 hours. 
Keyword Melktert, Milk Tart, Tart Recipes