Makes 3 

  • 250g Margarine
  • 1 Cup Sugar
  • 1 Tablespoon Cooking Oil
  • 1 Egg
  • 2 Teaspoons Baking Powder


  • 6 Cups Fresh Full Cream Milk
  • 125g Margarine
  • 125g Butter
  • 7 Eggs
  • 3/4 Cup Cake Wheat Flour
  • 1/4 Cup Maizena
  • 3 Teaspoons Vanilla Essence
  • Pinch of Salt



Mix all the ingredients together in a bowl. Press out into 3 pans, ensuring that it is no thicker than 3mm. Place in a pre-heated oven at 200°C until golden brown.


On the stove, mix the millk, margarine and butter until it is thoroughly heated and just starting to boil. Reduce the heat and let it simmer until you are ready to mix it with the rest of the filling.

Mix together the egg yolks and sugar until it is light yellow and smooth. Add in the flour and maizena. Take a few tablespoons of the milk mixture and add it to this mixture, mixing thoroughly. Adding in in small amounts at a time, add this mixture to the mixture on the stove. Mix thoroughly. Once it has been mixed, switch off the stove, but keep your pot on it to ensure that it cools down slowly.

While it cools down, add beaten egg whites, salt and vanilla to the mixture. Fold the egg whites in gently to ensure a light and fluffy texture. Pour the mixture over your golden brown crusts.

Turn the oven down to 160°C and bake for 30 minutes. Once your milk tarts have cooled down, gently sprinkle cinnamon over to taste – you can get creative with this part! Enjoy!