Air-fryers and South Africans go together like peanut butter and jam. And while you’re probably used to making crispy sweet potato fries or delicious chicken schnitzels, we’ve bet you’ve never tried making a milk tart. Well, that’s all about to change with this milk tart recipe.
3 Air-Fryer Essentials Recommended By Us
Living by myself, an air-fryer like this has completely replaced my oven. I use it every day!
The most difficult part about using an air-fryer? The clean up process, of course. Not any more.
If you’re just thinking of getting into air-fryer cooking, you can’t go wrong with one like this.
READ MORE: This South African Vegetarian Recipe Makes The Perfect Movie Night Snack
This milk tart recipe comes to you straight from The South African Air Fryer Cookbook by Louis Holst. This cookbook features mouth-watering local favourites like bobotie, apricot snoek with sweet potato, boerewors with chakalaka, paptert, and malva pudding. This essential collection of scrumptious South African recipes will help you make the most of your air fryer, make life a little easier and dinner time a lot tastier. Order it while you’re waiting for your milk tart to cool and thank us later when you’re nailing the SA recipes with ease.
Air-fryer Milk Tart Recipe
Equipment
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1 air-fryer
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1 15cm pie tin
Ingredients
- 1 roll Ready-made shortcrust pastry
Filling
- 600 ml Full-cream milk
- 2 Cinnamon sticks
- 6 Cardamom pods
- 100 ml Castor sugar (90g)
- 65 ml Cake flour (35g)
- 20 ml Cornflour
- 1 pinch Salt
- 45 ml Butter (40g)
- 3 Eggs, large
- 5 ml Vanilla essence
- Ground cinnamon or cinnamon sugar, to serve
Instructions
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Grease a 15cm pie tin. Unroll the pastry onto a lightly floured surface and roll out lightly so it is a little thinner. Cut out a circle to line the pie tin, and large enough to allow a little excess pastry to hang over the sides slightly. Place the pastry into the pie dish and prick the base a few times with a fork. Refrigerate for 30 minutes.
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Preheat the air fryer to 160 °C. Put the pie tin into the basket and cook for 15-20 minutes or until the pastry is firm and a light golden colour. Remove from the air fryer and cool. Use a sharp serrated knife to trim off the excess pastry to leave a neat edge.
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For the filling, heat the milk with the cinnamon sticks and cardamom pods. In a bowl, stir the sugar, flour, cornflour and a pinch of salt together and set aside. Bring the milk to the boil, then reduce the heat and add the sugar and flour mixture, whisking well to prevent lumps. Cook, stirring, for 10 minutes until thickened. Remove the cinnamon sticks and cardamom pods. Add the butter.
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Whisk in the eggs and vanilla.
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Pour the filling into the prepared crust and cook in the preheated air fryer at 160 °C for 25-30 minutes or until the filling is set, but still slightly wobbly. Set aside to cool.
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Refrigerate until ready to serve. Serve sprinkled with cinnamon or cinnamon sugar.
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