These cupcakes bring the flavors of milk tart into a fun, bite-sized treat.

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling:

• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Line a muffin tin with cupcake liners.
3. In a bowl, cream butter and sugar until light.
4. Add eggs, milk, and vanilla.
5. Mix well.
6. Gradually add flour and baking powder, stirring until smooth.
7. Fill cupcake liners halfway.
8. In a saucepan, heat milk and sugar.
9. In a bowl, mix cornstarch with a little cold milk, then add to the hot mixture, stirring until thickened.
10. Remove from heat and mix in egg and vanilla.
11. Pour the filling over the cupcakes and bake for 20-25 minutes.
12. Cool and dust with cinnamon before serving.

These cupcakes bring the flavors of milk tart into a fun, bite-sized treat.

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling:

• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Line a muffin tin with cupcake liners.
3. In a bowl, cream butter and sugar until light.
4. Add eggs, milk, and vanilla.
5. Mix well.
6. Gradually add flour and baking powder, stirring until smooth.
7. Fill cupcake liners halfway.
8. In a saucepan, heat milk and sugar.
9. In a bowl, mix cornstarch with a little cold milk, then add to the hot mixture, stirring until thickened.
10. Remove from heat and mix in egg and vanilla.
11. Pour the filling over the cupcakes and bake for 20-25 minutes.
12. Cool and dust with cinnamon before serving.

Genoeg vir: 10-12 mense
Bereidingstyd: 20 minute
Gaarmaaktyd: 15 minute
Afkoeltyd: oornag

• 250 g Tennis-koekies, fyn gedruk
• 200 g botter, gesmelt
• 1,5 L (6 k) melk
• 200 g suiker
• 3 eiers
• 100 g meel
• 100 g mieliemeelblom
• 10 ml (2 t) vanielje-ekstrak
• 50 g botter
• ekstra 250 ml (1 k) melk
• 1 boksie (90 g) karamel-kitspoeding
• 250 ml (1 k) room
• 1 blik (360 g) karamelkondensmelk
• 1 blok (90 g) melksjokolade

1. Meng die koekies met die gesmelte botter en druk dit in die bodem van ’n diep, vierkantige 30 cm-bak vas.
2. Laat koel af tot benodig.
3. Verhit 1 L (4 k) van die melk met die suiker 10 minute in ’n groot mikrogolfbestande bak.
4. Klits die eiers, oorblywende 500 ml (2 k) melk, meel, mieliemeelblom en vanielje-ekstrak in ’n ander bak tot glad.
5. Meng die meelmengsel met die warm melk en mikrogolf 12 minute terwyl jy elke 2 minute roer tot die mengsel dik is.
6. Klits die botter in en laat afkoel.
7. Klits die ekstra melk en kitspoeding saam.
8. Klits die room in ’n ander bak tot sagte pieke vorm en vou dit by die kitspoeding in.
9. Wanneer die vla afgekoel het, begin met die lae.
10. Giet die vla oor die afgekoelde koekielaag, maak die karamelkondensmelk oor die vla glad en voeg dan die kitspoedingmengsel by.
11. Rasper die sjokolade oor en verkoel oornag.

Translation

Caramel Milk Tart

Enough for: 10-12 people
Preparation time: 20 minutes
Cooking time: 15 minutes
Cooling time: overnight

• 250 g Tennis biscuits, crushed
• 200 g butter, melted
• 1.5 L (6 k) of milk
• 200 g of sugar
• 3 eggs
• 100 g of flour
• 100 g cornflour
• 10 ml (2 t) vanilla extract
• 50 g of butter
• extra 250 ml (1 k) milk
• 1 box (90 g) instant caramel pudding
• 250 ml (1 k) cream
• 1 can (360 g) caramel condensed milk
• 1 block (90 g) of milk chocolate

1. Mix the cookies with the melted butter and press them into the bottom of a deep, square 30 cm dish.
2. Allow to cool until needed.
3. Heat 1 L (4 k) of the milk with the sugar for 10 minutes in a large microwave-proof bowl.
4. Whisk the eggs, remaining 500 ml (2 k) milk, flour, cornflour and vanilla extract in another bowl until smooth.
5. Mix the flour mixture with the warm milk and microwave for 12 minutes while stirring every 2 minutes until the mixture is thick.
6. Whisk in the butter and let cool.
7. Whisk together the extra milk and instant pudding.
8. Whip the cream in another bowl until soft peaks form and fold it into the instant pudding.
9. When the custard has cooled, start with the layers.
10. Pour the custard over the cooled cookie layer, smooth the caramel condensed milk over the custard and then add the instant pudding mix.
11. Grate over the chocolate and refrigerate overnight.

Kors

Bestanddele

• 1 Eiergeel
• ½k Botter
• 1k Meelblom
• 1t Bakpoeier
• Sout

Metode

1. Meng die eiergeel en ½ koppie botter.
2. Meng die eiergeel-en-botter mengsel met die res van die bestanddele.
3. As die mengsel te styf is voeg bietjie melk by.

Vulsel

Bestanddele

• 2½k Melk
• 2e Margarien
• 3 Eiergele
• 2e Hoogvol Maizena
• 2e Meelblom
• ½k Melk
• ½k Suiker
• 1t Vanielje
• 1t Amandelgeursel (of vanilla)

Metode

1. Kook die die melk en margarien saam tot die margarien gesmelt het.
2. Meng die 3 eiergele, maizena, meelblom, ½ koppie melk tot ‘n gladde pasta.
3. Meng die gekookte melk en pasta saam en kook tot gaar.
4. 3 Styfgeklopte eierwitte
5. Gebruik ‘n slaplemmes en voeg die suiker, vanielje, amandel/vanillageursel en styfgeklopte eierwitte by die mengsel.
6. Bak teen 180°C vir ½ uur.

Translation

Milk Tart

Crust

Ingredients

• 1 Egg yolk
• ½ cup Butter
• 1k Flour Flower
• 1t Baking powder
• Salt

Method

1. Mix the egg yolk and ½ cup of butter.
2. Mix the egg yolk and butter mixture with the rest of the ingredients.
3. If the mixture is too stiff, add a little milk.

Filling

Ingredients

2½c Milk

2T Margarine

3 Egg Yolks

2T Full Cornstarch

2T Flour

½c Milk

½ cup Sugar

1t Vanilla

1t Almond flavoring (or vanilla)

Method

1. Boil the milk and margarine together until the margarine has melted.
2. Mix the 3 egg yolks, cornstarch, flour, ½ cup milk to a smooth paste.
3. Mix the boiled milk and pasta together and cook until done.
4. 3 Stiffly beaten egg whites
5. Use a slotted knife and add the sugar, vanilla, almond/vanilla flavoring and stiffly beaten egg whites to the mixture.
6. Bake at 180°C for ½ hour.

• 1,5 l melk
• 4 eiers
• 250ml suiker
• Sout
• 5ml vanilla essens
• 150ml mielieblom (Mazeina)
• 125ml koekmeel
• Kaneel

1. Laat melk stadig opkom tot kook.
2. Terwyl melk aangaan – klits eiers en suiker tot sponsagtig dik en lig.
3. Gooi sout, vanilla, mielieblom en meelblom by eiermengsel en klits goed saam tot glad.
4. Wanneer melk kook, draai af na lae hitte, gooi eiermengsel by en roer aanhoudend.
5. Laat dit goed maar stadig deurkook en roer aanhoudend.
6. Wanneer klaar deur gekook is, as daar klontjies is is, klits vinnig weer deur en gooi in bak.
7. Sprinkel kaneel bo oor en laat afkoel.
8. Laat natturlik afkoel voor dit in yskas gesit word, anders “sweet” die kaneel af.
9. Lekker eet.

Translation

Crustless Unbaked Milk Tart

• 1.5 l of milk
• 4 eggs
• 250ml sugar
• Salt
• 5ml vanilla essence
• 150ml cornflour (Mazeina)
• 125ml cake flour
• Cinnamon

1. Let milk slowly come to a boil.
2. While milk is going on – beat eggs and sugar until spongy and light.
3. Add salt, vanilla, cornstarch and flour to the egg mixture and beat well until smooth.
4. When milk boils, turn down to low heat, add egg mixture and stir constantly.
5. Let it cook well but slowly and stir constantly.
6. When finished cooking, if there are lumps, quickly whisk again and pour into bowl.
7. Sprinkle cinnamon on top and let cool.
8. Leave to cool before putting in the fridge, otherwise the cinnamon will “sweat” off.
9. Enjoy the meal

Malva Recipe

• 250 ml (1 cup) sugar
• 1 egg
• 15 ml soft butter (1 tbs)
• 60 ml apricot jam (4 tbs)
• 250 ml milk (1 cup)
• 10 ml (2 tsp) vinegar
• 10 ml vanilla essence (2 tsp)
• 125 g cake flour (1 cup)
• 5 ml bicarbonate of soda (1 tsp)

Sauce:

• 125 ml fresh cream
• 20 g butter
• 4 tbsp sugar
• 30 ml water

1. Preheat oven to 180 C.
2. Beat sugar, egg, butter & jam till fluffy.
3. Combine milk,vanilla & vinegar.
4. Sift flour and bicarb then add to egg mixture alternately with the milk.
5. Pour into greased oven proof dish (30 x 20 cm).
6. Cover with foil and bake for 40 – 50 minutes.
7. Check at 40 minutes.
8. Prepare sauce by adding all ingredients to a pot & bringing to a boil.
9. Remove cake from oven & pour sauce over the top evenly.
10. Set aside.

Milk Tart Filling

• 4,5 cups milk
• 3/4 cup sugar
• 3 eggs
• 2,5 tbs flour
• 2,5 tbs maizena

1. Heat milk and remove from heat.
2. Do not boil.
3. Whisk egg and sugar together.
4. Pour 1 ladle of milk into the egg and mix.
5. Pour the egg mix into the milk in 1 slow steady stream whilst whisking well.
6. Add back onto heat and add in maizena.
7. Whisk.
8. Add in flour and whisk.
9. Allow to thicken well.
10. Remove from heat and add in 1 tsp vanilla essence and 1 tsp butter. Mix well.
11. Pour over malva layer.
12. Dust with cinnamon.
13. Cover well with plastic and refrigerate till set.
14. Once set,remove and enjoy cold or wait till it reaches room temperature

• 1,5 l melk
• 4 eiers
• 250ml suiker
• Sout
• 5ml vanilla essens
• 150ml mielieblom (Maizina)
• 125ml koekmeel
• Kaneel

1. Laat melk stadig opkom tot kook.
2. Terwyl melk aangaan – klits eiers en suiker tot sponsagtig dik en lig.
3. Gooi sout, vanilla, mielieblom en meelblom by eiermengsel en klits goed saam tot glad.
4. Wanneer melk kook, draai af na lae hitte, gooi eiermengsel by en roer aanhoudend.
5. Laat dit goed maar stadig deurkook en roer aanhoudend.
6. Wanneer klaar deur gekook is, as daar klontjies is is, klits vinnig weer deur en gooi in bak.
7. Sprinkel kaneel bo oor en laat afkoel.
8. Laat natturlik afkoel voor dit in yskas gesit word, anders “sweet” die kaneel af.
9. Lekker eet

Translation

Crustless No Bake Milk Tart

• 1.5 l of milk
• 4 eggs
• 250ml sugar
• Salt
• 5ml vanilla essence
• 150ml cornflour (Maizina)
• 125ml cake flour
• Cinnamon

1. Let milk slowly come to a boil.
2. While milk is going on – beat eggs and sugar until spongy and light.
3. Add salt, vanilla, cornstarch and flour to the egg mixture and beat well until smooth.
4. When milk boils, turn down to low heat, add egg mixture and stir constantly.
5. Let it cook well but slowly and stir constantly.
6. When finished cooking, if there are lumps, quickly whisk again and pour into bowl.
7. Sprinkle cinnamon on top and let cool.
8. Let it cool down before putting it in the fridge, otherwise the cinnamon will “sweat” off.
9. Enjoy!

(2 Melktert)

Kors:

• 125 g margarien
• 60 ml witsuiker
• 1 eier
• 500ml koekmeelblom
• 10 ml bakpoeier
• knypie sout

Vulsel:

• 1,5 liter melk
• 60ml (50g) margarien
• 4 eiers
• 250 ml witsuiker
• 150 ml mielieblom
• 125 ml koekmeelblom
• knippie sout
• 5 ml vanieljegeursel
• kaneel

Metode:

1. Smelt margarien oor lae hitte.
2. Klop die witsuiker en eier vinnig daarby.
3. Sif die koekmeelblom, bakpoeier ensout saam en meng dit met die eiermengsel.
4. Druk die deeg met die vingers teen die wand en op die boom van twee tertborde, elk met ‘n volume van 1liter.
5. Prik die korse en hou dit eenkant.
6. Kook die melk en botter of margarien in ‘n dikboomkastrol.
7. Klits die eiers en witsuiker baie goed saam tot liggeel en sponsagtig dik.
8. Voeg die mielieblom, koekmeelblom, sout en vanieljegeursel by en klits dit verder totdat alles by die eiermengsel ingeklits en daar geen klontjies is nie.
9. Klits ‘n bietjie van die kookmelkmengsel by die eiermengsel.
10. Klits die eiermengsel nou by die res van die kookmelkmengsel.
11. Plaas dit terug op die warm stoofplaat en roer dit vinnig totdat dit begin kook.
12. Skakel die plaat af, sit die deksel op en laat die vulsel ‘n paar minute staan.
13. Giet die warm vulsel in die rou korse.
14. Sif kaneel oor.
15. Bak die terte ongeveer 20 minute lank in voorverhitte oond by 180ºC totdat die korse gaar is.
16. Sit dit louwarm of koud voor.

Translation

Milk Tart

(2 Milk Tarts)

Crust:

• 125 g margarine
• 60 ml white sugar
• 1 egg
• 500ml cake flour
• 10 ml baking powder
• pinch of salt

Filling:

• 1.5 liters of milk
• 60ml (50g) margarine
• 4 eggs
• 250 ml white sugar
• 150 ml cornflour
• 125 ml cake flour
• pinch of salt
• 5 ml of vanilla essence
• cinnamon

Method:

1. Melt margarine over low heat.
2. Beat in the white sugar and egg quickly.
3. Sift together the cake flour, baking powder and salt and mix it with the egg mixture.
4. Press the dough with your fingers against the wall and on the top of two pie plates, each with a volume of 1 litre.
5. Prick the crusts and set aside.
6. Boil the milk and butter or margarine in a thick saucepan.
7. Beat the eggs and white sugar together very well until light yellow and spongy thick.
8. Add the cornstarch, cake flour, salt and vanilla essence and continue beating until everything is incorporated into the egg mixture and there are no lumps.
9. Whisk a little of the cooking milk mixture into the egg mixture.
10. Now whisk the egg mixture into the rest of the boiled milk mixture.
11. Place it back on the hot stovetop and stir quickly until it begins to boil.
12. Turn off the plate, put the lid on and let the filling stand for a few minutes.
13. Pour the hot filling into the raw crusts.
14. Sift over cinnamon.
15. Bake the tarts for about 20 minutes in a preheated oven at 180ºC until the crusts are cooked.
16. Serve it lukewarm or cold.

• 1 en ‘n half koppie suiker
• 4 Eiers
• kwart koppie gesmelte botter
• 1 koppie koekmeel
• 2 koppies melk
• 5 ml vanilla geursel

1. Klits eiers en suiker saam
2. Gooi in gesmelte botter, koekmeel en melk in terwyl jy klits
3. Gooi vanilla geursel in
4. Klits alles goed saam
5. Laat staan vir 10minute
6. Giet in gesmeerde oond glasbak
7. Strooi kaneel oor
8. Bak vir 30min by 180°C

Translation

Greek Milk Tart

• 1 and a half cup of sugar
• 4 eggs
• quarter cup of melted butter
• 1 cup cake flour
• 2 cups of milk
• 5 ml vanilla essence

1. Beat eggs and sugar together
2. Pour in melted butter, cake flour and add milk while whisking
3. Pour in vanilla flavoring
4. Whisk everything together well
5. Leave for 10 minutes
6. Pour into greased oven glass dish
7. Sprinkle with cinnamon
8. Bake for 30min at 180°C

Ingredients

• Combine and bring to boil.
  • 2 tblsp butter
  • 4 cups milk
• Combine and mix well.
  • 2 eggs
  • 1 tsp vanilla essence
  • 3/4 cup sugar
  • 2 tblsp flour
  • 2 tblsp maizena

1. When milk starts to boil remove from the stove and add egg mixture.
2. Whisk rapidly and return to heat. Cook until it thickens.

For the pastry

• 1 egg yolk
• 125 g butter
• 1/2 cup sugar
• 1 tsp vanilla essence
• 2 cups flour

Method

1. Preheat oven to 180 deg.
2. Grease a rectangle baking tray.
3. Cream butter and sugar.
4. Beat in egg and vanilla.
5. Add flour and knead until you have a soft dough.
6. Rest for 30 mins.
7. Roll out evenly and line baking tray. Bake for 15 mins.
8. Fill pastry and refrigerate until set.
9. Dust with cinnamon