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This recipe is written and shared by Roenel Swart and Safari. For any queries, feel free to e-mail Roenel or visit her Facebook page.

She says: 'I frequently challenge myself to come up with new ideas and recipes. It is ultimately the discovery that makes the experience.'

Chocolate Milk Tart


  • Crust
  • 125 g butter
  • 65 g icing sugar
  • 1 medium egg
  • 200 g Sasko Cake Flour
  • 1 ml table salt
  • Filling
  • 65 g sugar
  • 4 medium eggs
  • 45 g Sasko cake flour
  • 45 g cocoa powder
  • 45 g corn flour
  • 315 ml full cream milk
  • 65 g Safari Pecan Nuts, coarsely broken


For the crust, mix the butter and icing sugar in a bowl. Add the egg and mix thoroughly. Add the flour and salt and mix until a dough forms. Transfer the dough to a cool surface sprayed with non-stick spray and roll out thinly. Line a tart pan, sprayed with non-stick spray, with the dough and trim and crimp the edges. Place in the freezer for 20 minutes then bake in an oven, preheated to 160 ºC for 10 minutes or until golden brown.

In the meantime, prepare the filling. Place the sugar and eggs in a clean bowl and whisk until well combined. Add the cake flour, cocoa powder and corn flour, whisk until smooth and set aside.

Heat the milk in a saucepan and bring to a boil. Remove from the heat and slowly add the hot milk to the egg mixture, whisking continuously. Pour the milk mixture back into the saucepan, return to the heat and stir until cooked and thickened. Remove from the heat, stir in the pecan nuts and pour the mixture into the baked crust. Place in the fridge to set.

Once cooled, decorate with chocolate shavings and serve.

Yields 1 tart