Milk Tart (Melktert)

PointsPlus® value: 5

Diabetic Exchanges:

2 Starch, 1 Fat

Yield: 8 Servings

This custard pie is a South African favorite, espe­cially at tea time. If you don't have a tart pan, this recipe works well in a 9-inch pie plate, too.

Source:Weight Watchers Special Edition “around the world”




½ (15-ounce) package refrigerated pie dough (such as Pillsbury)

2 cups 1% low-fat milk ½ cup sugar

1 tablespoon light butter or stick margarine

1 (3-inch) cinnamon stick

1½ tablespoons cornstarch

1 tablespoon all-purpose flour

¼ teaspoon salt

2 large eggs

½ teaspoon vanilla extract

¼ teaspoon almond extract

¼ teaspoon ground cinnamon


1. Preheat oven to 450°.


2. Press dough into bottom and up sides of a 9-inch round removable bottom tart pan. Pierce bottom of dough with a fork. Place pan on a bak­ing sheet. Bake at 450° for 8 minutes or until golden. Cool slightly on a wire rack. Reduce oven temperature to 325°.


3. Combine milk, sugar, butter, and cinnamon stick in a small saucepan. Place milk mixture over medium heat, and bring just to a simmer. Re­move from heat.


4. Combine cornstarch, flour, salt, and eggs in a small bowl; stir with a whisk until well blended. Gradually add half of milk mixture to egg yolk mixture, stirring constantly with a whisk. Stir egg mixture into remaining milk mixture in pan. Place over medium heat, and cook 1 minute or until thick, stirring constantly. Remove from heat; stir in vanilla and almond extract. Discard cinnamon stick.


5. Pour custard into prepared pie crust. Sprinkle with ground cinnamon. Bake at 325° for 30 min­utes or until set. Cool on a wire rack; serve warm or at room temperature. Store in refrigerator. Yield: 8 servings.



Each serving: CAL 191 (37% from fat); PRO 4.5g; FAT 7.8g (sat 3.0g); CARB 25.6g; FIB 0.2g; CHOL 58mg; IRON 0.6mg; SOD 230mg; CALC 85mg