Milk Tart Shooters — Print Recipe

Individual mini versions of the beloved South African melktert, with a buttery cookie base topped with creamy cinnamon-spiced milk custard, a modern take on the classic.

Ingredients

1 packet tennis biscuits, crushed
80g melted butter
2 cups whole milk
1 cup cream
3 tbsp cornstarch
3 tbsp sugar
2 eggs
1 tsp vanilla extract
1 cinnamon stick
1 tsp ground cinnamon for dusting
Pinch of salt

Instructions

1 Mix the crushed tennis biscuits with melted butter and press firmly into the bottom of 12 small glasses or shot glasses to create a cookie base.
2 Heat the milk, cream, and cinnamon stick in a saucepan until just simmering, then remove the cinnamon stick and set aside.
3 Whisk together the cornstarch, sugar, eggs, and vanilla, then gradually pour in the hot milk mixture while whisking constantly to prevent curdling.
4 Return the mixture to the stove and cook over medium heat, stirring continuously, until thickened into a smooth custard, then pour over the biscuit bases, chill for 2 hours, and dust with cinnamon before serving.

Did You Know?

Melktert has been a cornerstone of South African baking since the Dutch settlers arrived in the 17th century, and February 27th is officially celebrated as National Melktert Day.