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2 More Recipes for National Milk Tart Day

2 More Recipes for National Milk Tart Day

It’s seems like such a waste to dedicate only 24 hours to milk tart appreciation, which is why we decided to publish two more creations in addition to our initial list consisting of three delicious milk tart recipes.

These two submissions are from a brand-new book, The South African Milk Tart Collection, written by Mari-Louis Guy and Callie Maritz.

This new book will be reviewed in an upcoming COUNTRY LIFE magazine, but in the meantime you can try out the Missionary Milk Tart and Fried Coconut Pies.

You can also win a copy of The South African Milk Tart Collection by submitting your take on this classic South African dish. Submissions can be sent via e-mail to [email protected].

Missionary Milk Tart

Makes 20 blocks

Missionaries know how to stretch ingredients and feed a crowd. This recipe is adapted and metrified from the book, Sendelinge se Gunstelinge (1997).



125 g margarine, at room temperature

½ cup (100 g) sugar

1 egg, lightly beaten

2 cups (280 g) cake flour

2 tsp (10 ml) baking powder

A pinch of salt


  1. Preheat the oven to 200 °C. Grease a 36 x 27-cm ovenproof dish.
  2. Cream the margarine and sugar together.
  3. Add the beaten egg and mix through.
  4. Sift together the flour, baking powder and salt. Mix into the egg mixture until a dough forms.
  5. Press the dough onto the base and sides of the prepared dish.
  6. Prick the base all over with a fork.
  7. Bake for 10 – 12 minutes or until lightly browned.



6 cups (1,5 litres) milk

50 g margarine

4 eggs

1 cup (200 g) sugar

½ cup (65 g) cornflour

1/3 cup + 1 Tbsp (50 g) custard powder

½ cup (70 g) cake flour

A pinch of salt

1 tsp (5 ml) vanilla essence

Ground cinnamon


  1. In a saucepan set over moderate heat, bring the milk and margarine slowly to a boil.
  2. Beat together the eggs and sugar until light and frothy.
  3. Sift together the cornflour, custard powder, flour and salt.
  4. While whisking, gradually add the flour mixture to the egg mixture. Stir in the vanilla essence.
  5. Stir a little of the hot milk into the egg mixture, then add the egg mixture to the hot milk.
  6. Return to the heat and whisk continuously until thickened.
  7. Pour the custard into the prepared crust. Smooth, then sprinkle with ground cinnamon.
  8. Allow to cool.
  9. Cut into 5-cm blocks

missionary milk tart recipe

Fried Coconut Pies

Makes 12 pies



3 cups (420 g) cake flour

2 tsp (10 ml) baking powder

1 tsp (5 ml) salt

1 tsp (5 ml) sugar

220 g butter or margarine, cold, grated

¾ cup (190 ml) milk

Vegetable oil, for frying


  1. In a large mixing bowl, combine the flour, baking powder, salt and sugar.
  2. Use two knives to cut the butter into the flour until it resembles coarse breadcrumbs.
  3. Evenly drizzle the milk over the mixture, then gently work the dough into a ball with your hands.
  4. Divide the dough in two, press each into a flat disc, cover with plastic wrap and refrigerate for at least 1 hour.
  5. Lightly flour the work surface, then roll out the dough to a thickness of about 6 mm.
  6. Cut 12 rounds of 15 cm diameter each from the dough. Refrigerate until needed, but for at least 20 minutes while you prepare the filling.



1 tub (230 g) cream cheese

1 box (90 g) vanilla instant pudding

½ cup (125 ml) milk

1 cup (250 ml) fresh cream

1 tsp (5 ml) vanilla essence

1 cup (80 g) desiccated coconut, lightly toasted


  1. In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese until light and fluffy. Add the instant pudding powder and milk and mix to combine.
  2. In a clean bowl of an electric mixer, using the whisk attachment, whip the cream to stiff peak stage. Add the vanilla essence and mix to combine.
  3. Fold the cream into the cream cheese mixture. Add the coconut and stir to combine.
  4. Cover gently with plastic wrap and then refrigerate for at least 1 hour or until firm.
  5. Scoop about 2 Tbsp (30 ml) of the filling into the centre of each pastry round. Brush the inside edge of the pastry with water.
  6. Fold the dough over to form half-moon shapes. Crimp and seal the edges with a fork.
  7. Heat the vegetable oil in a deep-fryer. Cook 2 – 3 pies at a time for 3 minutes, then turn and cook for a further 2 minutes or until golden.
  8. Drain off excess oil on paper towel

fried coconut pies recipe

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