A whole no bake milk tart from above on a gold board, its cinnamon leaf stencil framed by flowers, plates and a cake server

Tarts & Pies

No Bake Milk Tart

A creamy, cinnamon-spiced milk tart on a buttery Tennis Biscuit crust, set in the fridge so there is no need to switch on the oven.

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A whole no bake milk tart on a gold cake board beside magenta flowers and a stack of gold-rimmed plates The cinnamon leaf stencil on a no bake milk tart from above, ringed by a band of cinnamon

I have a baked milk tart which I love making often, but sometimes I want something a bit quicker and one that does not require me to switch on the oven. Enter my favourite no bake milk tart (or no bake Melktert, as it is called in Afrikaans)!

This no bake milk tart has a wonderful texture thanks to the whipped egg whites folded in at the end. They lighten the custard so that it is silky and creamy, whilst still setting firm enough to cut into neat slices.

If you do not have a 26cm tart tin, don't worry – this recipe uses a 20cm Le Creuset springform tin, which makes it more accessible. It also sets wonderfully tall!

Other milk tart recipes

If you love milk tart, then you need to try these tried and trusted recipes below.

Melktert (Milktart)

A slightly non-traditional but very moreish take on a milk tart, with a lovely shortcrust pastry encasing a souffléd spiced custard.

View recipe
The tall biscuit crust wall of a no bake milk tart seen from the side A single slice of no bake milk tart from above on a scalloped plate with a gold spoon

The recipe

No Bake Milk Tart

adventureswithsugar.com/no-bake-milk-tart/

Method

Method: crust

  1. Line the tin: Line the base of a 20cm springform tin with baking paper.
  2. Make the crust: Mix the crushed Tennis Biscuits with the melted butter, then press into the base and halfway up the sides of the tin. Chill in the fridge whilst making the filling.

Method: filling

  1. Infuse the milk: Heat the 650ml milk, cream, butter, bay leaves, cinnamon and nutmeg until just simmering. Cover and let infuse for 10 – 15 minutes, then strain and return to the pot on low-medium heat.
  2. Make the egg mixture: Whisk the flour, cornflour, sugar and egg yolks until smooth, then whisk in the 100ml milk.
  3. Temper the eggs: Whisk a ladle of the warm milk into the egg mixture, then stir it all back into the pot.
  4. Cook the custard: Cook, stirring constantly, until the custard is thick and bubbling. Then stir in the vanilla.
  5. Fold in the egg whites: Whip the egg whites to stiff peaks and fold them briskly into the warm custard. Don't try to be too gentle here, or the egg whites may scramble!
  6. Fill the crust: Pour the filling over the chilled crust, smooth the top and dust with cinnamon.
  7. Let set: Pop in the fridge overnight until set. Then release from the tin and enjoy!
A close-up of a slice of no bake milk tart showing the smooth set filling and the crumb base, with a gold spoon Plated slices of no bake milk tart from above with gold spoons, the cut tart and a pink flower

Recipe by adventureswithsugar.com

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