Recipe : A Very South African Milk Tart

I was recently invited to take part in a competition run by Amarula for lifestyle and food bloggers. We have to develop a recipe that is truly South African, using Amarula. Of course, I'm keen for any sort of competition, especially one that involves playing in the kitchen - and this is my first entry. 

Amarula is a cream based liqueur, so a natural substitute for cream or milk when baking, in my opinion - what better place for me to start than with perhaps the most traditional of South African tea-time treats, than the humble milk tart.

I remember milk tarts being served by my aunt, with a cup of sweet, milky tea when we used to visit family on Saturday afternoons when I was younger. Moving on a couple of years, milk tart is still very much a part of my reality - Luke loves milk tart. Not even the home-made, artisan or gourmet variety, but the super standard, R16.99 at your local Pick 'n Pay sort. He can easily demolish one for breakfast - what can I say, the man is easily pleased.

No matter when, where or what type it is, I can't think of a more South African way to enjoy Amarula, than this milk tart with a twist (although, keep an eye out on the blog next week, and tell me what you think about my other entry!)

Amarula Milk Tart
Adapted from here

Click here for my favourite pastry recipe

For the filling:
1/2 cup sugar
2 cups full cream milk (or 1 1/2 cup milk and 1/2 cup Amarula)
1/2 tsp baking powder
1/2 cup cake flour
3 eggs, separated
30g butter
1 tsp vanilla extract (or 1 vanill pod, seeds scraped out

Make the pastry, roll out and place into a 23cm cake tin or pie dish. Bake at 180 degrees C for 15 minutes or until golden. Leave the oven on and increase the temperature to 250 degrees C.

Make your filling by mixing the flour with 1/4 cup sugar, 1/2 cup milk (or Amarula, if using) and 1/4 teaspoon baking powder. In a separate bowl, mix the egg yolks with 1/8 cup sugar.

Again, in a separate bowl, add the remaining baking powder to the egg whites and beat until soft peaks form. Gradually add the remaining sugar and beat until stiff.

Pour the remaining 1 1/2 cups of milk into a saucepan and bring to the boil. Remove from the heat and stir in the flour mixture. Return to the hob and bring to the boil, stirring all the time.

Remove from the heat and stir in the egg yolk mixture. Cook, stirring continuously, just until it comes to the boil.

Remove from the heat and stir in the butter and vanilla. Fold in the stiffly beaten egg whites.

Pour into the prepared pastry case and bake at 250ºC for 5 minutes. 

Note : I received one bottle of Amarula to experiment with for this competition, and have not been compensated or remunerated in any other way for writing this post.


  1. Amarula is, by far, my favourite thing about being South African.

  2. In the 4th paragraph of the Method, it says you must stir in the flour mixture but no flour is listed in the ingredients?

  3. Fixed immediately, so sorry - don't know why that line was deleted!

  4. interesting use of the Amarula! Good luck :)

  5. Thanks Candice, it looks delicious I will definitely give it a go!