Condensed milk and a fragrant dusting of ground cinnamon come together in this effortless microwave milktart. By streamlining the traditional stovetop custard process into a series of short microwave intervals, you get that signature silky, set texture without the constant risk of scorching the milk or scrambling the eggs. It is a practical, no-fuss approach to a classic South African dessert that relies on simple pantry staples to achieve a nostalgic, creamy finish.

The buttery biscuit base provides a satisfying crunch that anchors the velvet-smooth custard filling. Since this tart relies on the fridge for its final set, it is an ideal make-ahead sweet to prep the night before a family gathering or a casual weekend lunch. Served chilled, the contrast between the slightly sweet, milky custard and the aromatic cinnamon topping makes for a balanced end to any meal.

Achieving the right consistency is all about the final whip with an electric mixer. Even when the mixture looks a bit uneven mid-process, a thorough beating transforms it into a smooth, professional-looking filling ready for the pie dish. Whether you are short on time or just prefer a more modern method, this technique delivers consistent, reliable results every time.

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If you enjoy the convenience of quick dessert preparation, you might also like this no-fuss microwave milk tart which pairs perfectly with the smooth, custard-like texture of this recipe. For those exploring the versatility of countertop cooking, experimenting with a savory microwave dhokla is a great way to expand your repertoire beyond just sweet treats.

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Key Ingredients

Condensed milk: Provides the primary sweetness and creamy base for the milktart filling.
Full cream milk: Dilutes the condensed milk to create the correct consistency for the custard.
Biscuits: Crushed and mixed with butter to form the crunchy tart crust.
Custard powder: Assists in thickening the mixture and contributes to the classic golden color.
Corn flour: Acts as the main thickening agent to ensure the custard sets properly.
Eggs: Adds richness and structure to the filling during the microwave cooking process.
Ground cinnamon: Used as the traditional aromatic topping for the finished tart.

Quick Microwave Bites and Sweet Treats

If you are short on time, try this simple microwave egg recipe that offers a protein-packed start to your day.
For a special occasion, these delicate strawberry cream puffs provide an elegant contrast to the creamy filling of your milktart.
To keep your energy levels steady throughout the afternoon, these nutritious lactation energy balls are a convenient, no-bake snack option.

Microwave Milktart

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Ingredients

385g condensed milk (1 can)Approximately 1 lt full cream milk1 packet pkt tennis or marie biscuits1/2 cup butter or more, melted15ml custard powder45ml corn flour2 large eggs1 tsp vanilla extract1/4 tsp salt1 tsp ground cinnamon1 tbs butter

Steps

In a microwave safe bowl, add condensed milk. Use the empty can of condensed milk to measure out 2.5 cans full of milk and add to the bowl. Mix until well combined.Microwave (900w) condensed milk and milk mixture until hot – about 3 to 5 minutes depending on microwave.In the meantime, use the empty can of condensed milk to measure out half a can of milk.Add to a mixing bowl and add eggs, custard powder, vanilla extract, salt,and corn flour. Mix until well combined.Remove condensed milk mixture from microwave, and while hot, add the egg mixture. Mix until well combined. Return to microwave for 10 minutes.Note: The mixture will look curdled but becomes smooth once mixed with an electric beater.Optional: Prepare the base by crushing biscuits and mixing with melted butter. Add to a standard family sized pie dish and use the back of the spoon and press it firmly to form the base. Place in fridge.Remove bowl from microwave and use an electric mixer to mix well. Start from the outer sides as it will have thickened there first and still be somewhat runny in the middle. Once mixed thoroughly, return to the microwave for 10 minutes.Note: if you dont like your milktart too firm, microwave for 5 min at this point.Remove from microwave and add 1 tbsp of butter. Use an electric mixer to mix well.Spoon mixture into prepared pie dish. Top with cinnamon.Refrigerate for at least 6 hours or until cold.Overnight will give you the best results.

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