If you are a fan of South African desserts, this one will take the cake! Our malva milk tart is a combination of two of the best South African desserts. One bite into this creamy, moist combo and you will have another favorite dessert to add to your list of secret indulgences.
Malva pudding is an old, trusted recipe perfect for those cold winter days. Milk tart, on the other hand, is a creamy dessert made of a delicious custard and can be enjoyed warm or cold, depending on the season of the year.
This mouth-watering Malva milk tart is a cold dessert and therefore this is the best time of the year to try out this delicious sweet treat.
How do you prepare a malva milk tart?
Prepare your malva pudding and sauce like you would prepare a traditional malva pudding. Pour the sauce over the malva cake and allow it to soak into the soft texture.
Next, after preparing the thick milk tart custard, pour it over the malva pudding and sprinkle generously with cinnamon. I mean, what is a milk tart without cinnamon? Then, cling wrap it and place it in the fridge for at least two hours.
Malva milk tart recipe
30minutesCooking time
30minutesTotal time
1hour
Ingredients
- Malva pudding
- 1 cup milk
- 2 teaspoons vinegar
- ½ cup sugar
- 1 tablespoon apricot jam
- 2 tablespoons butter
- 1 cup flour
- ½ teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- Malva sauce
- 2 tablespoons butter
- ½ cup brown sugar
- 1½ cups milk
- ½ teaspoon vanilla essence
- Milk tart
- 220 ml condensed milk
- 2 cups hot water
- 2 eggs
- 2 tablespoons maizena
- 1 teaspoon vanilla essence
- 1 cup milk
- 1 teaspoon butter
Method
- Malva pudding
- Whisk the eggs together with a cup of milk, vinegar, sugar, apricot jam and butter.
- Add the flour, baking powder and bicarbonate of soda and combine well. Bake for 25 minutes on 180°C.
- Prepare the sauce, by adding the butter, brown sugar, milk and vanilla essences on low heat and bringing it to a boil.
- Once the malva is done, poke holes with a toothpick and pour the sauce over immediately.
- Milk tart
- In a pot, add the condensed milk and hot water until almost boiling.
- Whisk together the eggs, maizena, vanilla essence and 1 cup milk.
- Then add the whisked mixture and keep on whisking on medium heat until the mixture thickens and stays smooth. Turn off the stove and add the butter and mix in well.
- Pour the thick mixture over the malva pudding and sprinkle with cinnamon. Cling wrap and refrigerate for 2 hours.
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