Crustless cardamom and naartjie zest milk tart

Crustless cardamom and naartjie zest milk tart

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  • 8
  • Easy
  • Fat conscious
  • 20 mintues
  • 1 hour
  • Klein Constantia Rhine Riesling 2009


  • 4 eggs, separated
  • 1 cup sugar
  • 1 T butter
  • 140 g flour
  • 1 t baking powder
  • 1/2 t salt
  • 1 litre milk
  • 1 t vanilla paste
  • 1 t ground cardamom
  • zest of two naartjies
  • cinnamon sugar, to dust

Cooking Instructions

Preheat the oven to 160°C.
Combine the egg yolks, sugar and butter and beat until pale and creamy. Sift the flour, baking powder and salt and, together with the milk, fold into the sugary egg mixture.

Add the vanilla paste, cardamom and naartjie zest and fold in the beaten egg whites until combined. Line a 20 cm round baking tin with baking paper and pour in the mixture.

Sprinkle with a good dusting of cinnamon sugar, then bake for 1 hour, or until almost set with a lovely golden crust. Remove from the oven and leave to cool, then refrigerate until set.
Per serving: 1229.9 kJ, 9 g protein, 9.5 g fat, 44.2 g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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