Difficulty level:            EASY

Prepping time:            30 minutes

Baking/cooking time:  25 minutes

(Serves 8 – 10)



6          sheets phyllo pastry

60 g     butter, melted

1 liter   milk

180 ml castor sugar

4          eggs, separated

125 ml flour

125 ml corn flour

Vanilla extract


80 g     butter

Ground cinnamon for sprinkling


  • Preheat the oven to 180°C and grease a 22 cm springform cake tin very well.
  • Brush the phyllo pastry with the melted butter and stack the sheets to make a thick layer of 6 sheets
  • Line the greased springform cake tin with the pastry and cut off any excess pastry (OR fold it into freeform shapes around the edges of the cake tin)
  • TO MAKE THE FILLING: Heat the milk but do not bring to a boil
  • Beat the egg yolks and 100 ml of the castor sugar together and add the flour, corn flour and salt.Mix to make a smooth paste.
  • Add some of the hot milk to the egg mixture, mix well and add to the hot milk in the saucepan whilst stirring.Bring to the boil and cook till thick (stir all the time)
  • Remove from the heat and add the butter and vanilla
  • Beat the egg whites till soft peak stage and add the rest of the castor sugar (80 ml) and beat till stiff. Fold it into the warm milktart filling
  • Pour into the phyllo crust, sprinkle with ground cinnamon and bake for about 20 – 25 minutes until cooked at 180°If the milktart becomes too dark –  cover lightly with foil and continue to bake until cooked
  • Cool and sprinkle with cinnamon sugar (castor sugar mixed with ground cinnamon)

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