RECIPE: Chef Katlego Molefi’s Mzansi milk tart


6 Servings


  • 2 tbsp. butter
  • 2 tbsp. Sugar
  • 1 egg
  • ¾ self-rising flour
  • Pinch of salt


  • 2 cups of milk
  • 1 egg
  • ½ cup sugar
  • ¼ cup flour
  • 1/4 cup corn flour
  • 2 tbsp. butter
  • 1 tbsp. vanilla essence
  • Pinch of salt
  • Ground cinnamon for dusting


  • 250 ml whipping cream
  • 1 tsp. cinnamon
  • ¼ cup sugar


  • Pre heat oven to 180°
  • For crust – Mix butter, sugar, egg, self-raising and a pinch of salt to form a dough.
  • Mould formed dough in muffin tray and chill in refrigerator for 30 mins, bake at 180°.
  • For filling – In a sauce pan, heat milk on a low heat. Be careful not to boil. Add sugar, stirring until dissolved, then add eggs. Stir until fluffy mixture starts to form, then add flour and corn flour.
  • Return sauce pan to stove, tempering mixture until it thickens. Remove from heat. Add butter and vanilla essence. Fill crust with filling dust with cinnamon and chill in refrigerator.
  • For Chantilly – combine all of the ingredients in a large bowl. Beat the mixture starting on low using a hand mixer, gradually increase to high. Beat until soft peaks start to form. Do not overbeat. Use immediately. Enjoy!


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