Site icon FinGlobal

A festive taste of home: Eggnog Milk tart recipe

FinGlobal
eggnog-milk-tart

Living abroad means creating new traditions, but sometimes, the heart longs for a familiar taste of home. This recipe is for those moments. It’s a delightful fusion of a South African classic and a festive international favourite. We’re giving the beloved South African milk tart a holiday twist with the rich, spiced flavour of eggnog.

The end product is a rich and creamy eggnog dessert that masterfully blends the excitement of a new flavour with the warm comfort of nostalgia.

A history of South African Milk Tart

The South African milk tart, or “melktert” as it is traditionally known, has a rich history that traces back to the influence of Dutch settlers in the Cape during the 17th century. This dessert, made from a simple ingredient, was inspired by the European custard tarts of the time but evolved into a distinctly South African treat. A staple at family gatherings and celebrations, milk tart has become a symbol of comfort and nostalgia, connecting South Africans to their heritage no matter where they are in the world.

Eggnog Milk tart

Servings: 8
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Equipment
• 23 cm pie dish
• Saucepan
• Whisk
• Mixing bowls

Ingredients

For the crust:

For the Eggnog Milk Tart filling:

For Topping:

Method

Part 1: Making the pastry case

  1. Start by mixing the flour and caster sugar in a bowl. Then, add the cold, cubed butter. Rub the butter into the flour with your fingertips until the mixture has the texture of coarse breadcrumbs.
  2. Next, add the egg yolk and one tablespoon of cold water. Use a fork to mix until a dough begins to form. If the dough seems too dry, add the second tablespoon of water.
  3. Turn the dough out onto a lightly floured surface and knead it gently just until it comes together. Shape it into a flat disc, cover it with plastic wrap, and let it chill in the fridge for at least half an hour.
  4. While the dough is chilling, preheat your oven to 180°C (350°F).
  5. Once chilled, roll out the dough and line a 23 cm pie dish with it, trimming any excess from the edges. Prick the bottom of the pastry with a fork, then blind bake for 15 minutes. After that, remove the baking paper and weights, and bake for another 5-10 minutes, or until it’s a pale golden colour. Let it cool.

Part 2: Preparing the Eggnog Custard Filling

  1. While the pastry case is in the oven, you can start on the filling. Pour the milk, eggnog, and cinnamon stick into a medium-sized saucepan. Warm this mixture over a medium heat until it’s hot and steaming, but not boiling. Take it off the heat and let the cinnamon infuse for about 10 minutes.
  2. In a separate large bowl, beat the caster sugar with the eggs and extra egg yolks until the mixture is light, creamy, and pale.
  3. Sift the flour, cornflour, and salt directly into the egg mixture. Whisk everything together until you have a smooth, thick paste.
  4. Fish the cinnamon stick out of the warm milk. Now, very slowly, pour about half of the hot milk into the egg paste while whisking constantly. This is called tempering and stops the eggs from scrambling.
  5. Pour this tempered mixture back into the saucepan with the rest of the milk. Place the saucepan back on a medium heat.
  6. Keep whisking continuously for about 5-7 minutes until the mixture thickens into a lovely, smooth custard. Don’t stop whisking, otherwise you’ll get lumps!
  7. Once thickened, remove the saucepan from the heat and stir in the vanilla extract.

Part 3: Assembling and Baking the Milk Tart

  1. Carefully pour the warm custard filling into your cooled, pre-baked pastry case.
  2. Bake the tart at 180°C (350°F) for 20-25 minutes. The filling should be set but still have a slight jiggle in the middle when you gently shake the dish.
  3. Allow the tart to cool down to room temperature. Afterwards, place it in the fridge to chill for a minimum of 4 hours, though overnight is even better.
  4. Right before you’re ready to serve, finish it off with a generous dusting of ground cinnamon and a touch of freshly grated nutmeg.

Tips and tricks for the perfect Eggnog dessert

A taste of South Africa: An Eggnog Milk tart for Christmas abroad

This Eggnog-inspired milk tart is the perfect way to bring a taste of Mzansi to your Christmas abroad. It’s a beautiful fusion of classic South African comfort food and festive flair, bringing back memories of home with every creamy, spiced bite. Whether you use a few shortcuts or go all out with homemade eggnog, this dessert is sure to be a lekker treat. Serve it chilled and enjoy the warm, nostalgic flavours that taste like a bit of holiday magic from home.

FinGlobal: tax emigration specialists for South African expats

Now that your dessert is sorted, let us help you sort out the important things — like your financial needs as a South African abroad.

We can provide advice and guidance on financial emigration, tax emigration, retirement annuity withdrawal, FOREX, tax refunds, tax clearance, exchange control, and much more. We have a decade of experience in the industry and pride ourselves on keeping up to date with the latest regulations and rules in the business.

If you’d like to chat with a knowledgeable consultant, take the time to get in touch with us. You can give us a call at +27 28 313 5600 or email us at info@finglobal.com at your convenience, and one of our friendly consultants will assist you further.

Send us a message

Leave your details below including a short message and a financial consultant will contact you.







Licensed South African Financial Services Provider FSP # 42872

You have Successfully Subscribed!

FinGlobal Newsletter Subscription

Subscribe to the FinGlobal newsletter to receive all the latest news and information regarding our services and South African Expats.



You have Successfully Subscribed!

Exit mobile version