Durban, South Africa

Cinnamon Condensed Milk Tart

This South African classic is an easy, yet delicious custard tart to serve as a tea-time treat or dessert. Although this recipe is infused with cinnamon bark essential oil for an extra spicy kick, it can be made without this addition for a regular milk tart.

* Please note: Essential oils are naturally potent and powerful because they are highly concentrated and taken directly from natural sources. The purity and potency of essential oils make them perfect for adding flavour to any dish. Because essential oils are so powerful, it doesn’t take much to add an extra kick of flavour. Before adding essential oils to your food, make sure that each oil you intend to use has been approved for safe consumption and internal use.

Cinnamon Condensed Mik Tart


Biscuit Base

1 and 1/2 cups (150g) tennis biscuits crushed (or graham cracker crumbs)

2/3 cup salted butter, melted


4 cups full cream milk (or whole milk)

1 tin (397g) condensed milk

1tsp vanilla extract

1 tsp almond extract

3 eggs, separated

1/4 cup water

1/2 cup cornflour

1-2 Drop Cinnamon Bark Essential Oil* 

Pinch of salt

Ground cinnamon to dust


Mix biscuit crumbs and melted butter and press into a prepared 10-inch pie dish. 

In a heavy-based pot, heat the milk, condensed milk, salt, vanilla, and almond extract over a medium until boiling point, stirring continually. Remove from heat and let cool for 2-3 minutes while you separate the eggs. Combine the egg yolks, corn flour, and water. In a separate bowl, whisk the egg whites until foamy and soft peaks form. 

Take 1/4 cup of the milk mixture and slowly add it to the egg yolk mixture, whisking vigorously. Slowly add this tempered mixture to the rest of the milk, whisking vigorously. The mixture should look thick. If needs be, return the pot to a low heat and stir until the mixture thickens. Once thick, let cool for 1 - 2 minutes, and whisk in the egg whites along with your preferred amount of cinnamon essential oil.

Pour the mixture into the prepared crust and dust with ground cinnamon. Allow to cool for 30 min before moving to the fridge to chill.  Serve cold.

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