Crustless Cardamom & Blood Orange Milk Tart

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableBrowsing through Woolworths’ South African website, I came across this intriguing recipe for Milk Tart, which is apparently, the ultimate braai recipe. It’s very unusual in that it is a really liquid batter but it does work and is absolutely delicious.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableAs a bonus, the house smelt amazing too – cardamom and cinnamon baking together is just such a wonderful smell! I think that this would be a lovely alternative to a chocolate dessert for easter lunch – it can be made a couple of days ahead and refrigerated so is absolutely perfect for entertaining.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableI must admit that my heart stopped when I realised how much liquid I was dealing with and I gingerly put it in the oven not expecting it to work at all but it did. “Folding” the egg whites into so much liquid was not easy.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableI think it would work better if the egg whites were folded in to only half the liquid and the rest stirred through. I used the last of the blood oranges to make this but you could of course, use conventional oranges.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableNot wanting any waste, I made a lovely syrupy orange sauce to go with it using sweet dessert/pudding wine, sugar and orange segments. If you don’t want to use a sweet wine, then just add a little orange juice instead.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableI am thrilled to be co-hosting Fiesta Friday #61 with the incredibly talented  Margy @La Petite Casserole for Angie of The Novice Gardener. In case you missed it, Fiesta Friday has a new home now –

If you are new to blogging, please do join the party, we would love to see you. Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration!

Submit a post (please be sure to include the link and a mention, in your post, to Angie’s   Fiesta Friday #61 post – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to! If you’re new to Fiesta Friday, please do take a minute to read the guidelines.

Click on the purple button below to be taken to the party – you can take a look at what everyone has brought or join in with a post of your own. Enough nattering – let’s fiesta!


Crustless Cardamom and Blood Orange Milk Tart

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Adapted from Woolworths South Africa


  • 700ml / 3 cups milk
  • 1 tsp vanilla paste
  • 1 tsp ground cardamom
  • 1 orange, zested (1 large or 2 small) and segmented
  • 4 large free-range eggs, separated
  • 200 g soft brown sugar
  • 3 Tbsp soft butter
  • 140 g plain/AP flour
  • 1 tsp baking powder
  • 1/2 t salt
  • cinnamon sugar, for dusting
  • Sugar
  • Sweet pudding wine


  1. Preheat the oven to 160°C. Line a deep, 25 cm baking tin with baking paper. If it is a springform pan, you may want to also cover the outside with some foil to protect against seepages.
  2. Measure out the milk in a jug then stir in the vanilla paste, cardamom and orange zest and set aside.
  3. In a small bowl, sift or hand whisk together the flour, baking powder and salt to mix it all together and set aside
  4. Beat egg whites until stiff and set aside.
  5. Beat the egg yolks, sugar and butter until pale and creamy.
  6.  Fold the flour mixture into the egg mixture with a enough of the flavoured milk to make a loose batter.
  7. Gently fold in the stiffly beaten egg whites.
  8. Then slowly stir in the rest of the milk.
  9. Set your prepared pan onto a rimmed baking sheet – it’s easier to move and safe guards against oven disaster.  Pour the very liquid batter into the prepared pan. Sprinkle with a good dusting of cinnamon sugar, then bake for 1 hour, or until almost set – it should have a lovely golden crust. A quick poke with a wooden skewer will tell you if it is done.
  10. Remove from the oven and leave to cool, then refrigerate until set.
  11. Segment the oranges and place in a pan. Squeeze over any juice from the membranes and sprinkle with a little sugar. Add a splash of booze. Heat until syrupy. Cool and serve with the slices of the tart and a small glass of the remainder of the pudding wine!
© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.


57 thoughts on “Crustless Cardamom & Blood Orange Milk Tart

  1. Wow! What an interesting recipe 😀 I assumed it had a crust, but I was wrong. I can completely understand your concern about whether it would work with all that liquid – but it definitely did! 👍👍 xx


  2. I’ve always been curious at the difference of blood oranges and regular ones. We don’t get them here(no surprise), but your recipe looks great Selma. Thanks for co-hosting this week’s Fiesta :-D


  3. Oh man. Hand me a plate, a generous slice, and a glass of that monbazillac, please! You know I just love all these flavours, and I’m intrigued by the tart. Is it a similar taste/texture to English custard tarts? This is my favourite post of the day :)


    • That’s so sweet Karinna! It’s more like a pannacotta than a custard tart. But the bit of flour gives it a little more body and the spicing is just divine!! Love me a little glass of pudding wine – make me feel very grown up!


    • So, of course I have had to go and look at the magic cake recipes now!! Yes, it is very similar – much more milk per 4 eggs and also less butter and flour. Isn’t it amazing how recipes travel the world and become staples in their new homes? Thanks so much!

      Liked by 1 person

      • I too went back to the recipe I saved and saw there are some differences in the ingredients. It is indeed so fascinating to see how one recipe “travels” from one place to another. Now I can’t help but wonder where it was originated first…
        I plan to make the “magic cake” recipe today, and see how – and if – it works. :)

        Liked by 1 person

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  5. This tart looks so delicious and yummy Selma. Thank you for co-hosting the FF. Could I take the liberty to ask some technical help. I have been trying to include a printable version of the recipes on my blog like you just did.. I am simply not able to, I am not sure if it is something to do with the theme. Could you please if possible guide me in this.
    Hugs and Regards


  6. This looks like a really tasty and light tart Selma! And I love blood oranges … and cardamon! Been wondering about that combination of flavours so thanks for sharing! :)


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  8. This looks amazing! I’ve never seen anything like it before. I love the idea of it being so liquid and I’ll definitely give it a try soon! Still have some German dessert wine left …
    Thanks for co-hosting this week’s Fiesta Friday! It is looking like another brilliant party :-)


  9. Blood oranges are so versatile aren’t they? I’ve seen so many recipes incorporating it into baked goods, I’ve yet to try baking them. Love the ingredients and anything with cardamom in it has to be a winner! Again, thanks for co-hosting Selma.


  10. A crustless tart? Wow – I love crustless pies and tarts, Selma. I sometimes don’t eat the crust. This looks like my kind of dessert. :D Thanks for co-hosting FF! xx


  11. Seeing Woolworth’s brought back a dose of nostalgia Selma. What a gorgeous tart! My childhood Woolworth’s would never have had something so classy and delucious but it did have my first lipgloss, something mocha, that the nuns would make me wipe right off when I got to school!


    • Oh, that is so funny!! We used to roll our skirts up at the waistband, only to have the nuns stop us and unroll them back down to the dowdy just above the knee length! The Woolies in SA is very different to the Woolies we had in the UK. It’s much more posh – more like Marks & Spencers than anything else!


  12. What and interesting recipe/tart, Selma! I know, I am going to love this. :P
    (BTW Selma, My blog has moved to a new self-hosting site. I published a post a few hours ago. Can you see it in your Reader? If you do, I’m glad. If not, and you are interested to sign up for e-mail notifications, please do so at Thanks, :)


I would so love to hear from you - please do leave a comment! (Your email address will not be visible.) Selma

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