Okay, so technically this milk tart is a pie and was ALMOST a baking fail, but I saved it!
My Reddit bake challenge was South Africa, hence this South African Milk Tart. It has a sweet shortcrust pastry and a vanilla custard-type filling, finished with a liberal dash of cinnamon.
The recipe went swimmingly at first – nicely thickened custard and beautiful crust. I popped it into the fridge to firm up.
Next morning I lift off the parchment to see LIQUID SOUP. No firming whatsoever overnight.
I had the thought of just pitching it, but decided to scrape it out of the pastry and re-cook the filling on the stove. Another 1/2 tbsp of cornstarch dissolved in water and then added to the boiling custard totally worked!
I took it out of the fridge next day and it was nice and firm. I was able to cut it cleanly, and I’m so glad I didn’t just bag the whole thing and throw it out 🙂
Final verdict – this was a tasty bake. The filling was creamy, cold, and definitely full of vanilla flavor. The heavy dose of cinnamon put this over the top, though. I absolutely wouldn’t leave that out! The shortcrust pastry added a great crunchy texture to an otherwise very smooth pie.
Hopefully the filling will set up for you the first time! I’m going to assume I didn’t cook it long enough the first time, which is why I was able to salvage it the next day.
Original recipe here.