After the success with the Bobotie recipe I have decided to post the Milk Tart Recipe also. The Vuyani Safari Lodge Chefs (Stephanie, Rose, Janus and Busi) have their own little twist on it as they every so often add a shot of Amarula Cream (or two) to genuinely authenticate it!
It was great seeing all the comments on the Bobotie and the photos posted, especially from one of our previous guests: Keith West whose Bobotie looked AMAZING!
Recipe to follow:
Ingredients
- 1 tin (397 gram) condensed milk
- 3 1/4 cups (800 ml) fresh milk (you can also the empty condensed milk tins as measure: you need 3 tins full of milk)
- 1/4 cup plus 1 tablespoon (75 ml) cornflour
- 1/4 teaspoon (1 ml) salt
- 2 eggs
- 1 teaspoon (5 ml) vanilla essence, or vanilla seeds scraped from a vanilla pod
- 2 tablespoons (30 ml) butter
- 1 packet South African Tennis biscuits, or if not available, any other coconut square or rectangular biscuit.
Stove-top method
1. Pour condensed milk and 2 1/2 tins of fresh milk into a saucepan and bring to simmer.
2. Use 1/2 cup cold milk to prepare a paste with the corn flour, and add to the boiling milk. Stir continuously until the mixture thickens. Remove from heat.
3. Beat the eggs in a separate container and add spoonfuls of the thickened milk-mixture to slowly raise the temperature of the egg mixture until warm.
4. Add egg mixture to the thickened mixture while stirring continuously. (Here you can add the shot or two of Amarula Cream) Return to heat and cook slowly for a few minutes. It must be a very thick custard. Remove from heat.
5. Add butter and vanilla essence.
6. Pour into lined biscuits dish while mixture is still hot.
7. Dust with cinnamon. Allow it to set in the fridge, for 3 to 4 hours. 
This is as traditionally South African as the infamous Braai (Barbeque). For us as South Africans it brings fond memories of Sunday Lunch at Grandma’s house. We trust that you will enjoy making this dessert.
Happy Cooking!
Janus, Stephanie, Busi and Rose (Vuyani Safari Lodge Chefs)