RECIPE: Chef Shuayb Brooks’ salted caramel milk tart 

At Boardwalk Hotel and Casino, young energetic Commis Chef Shuayb Brooks, who specialises in creating a wide variety of desserts, pastries, and baked goods, has prepared a delicious treat in honour of National Milk Tart Day.

“Milk tart is more than just a sweet treat; it is a cultural icon that symbolises heritage, home, and unity,” he explains.

For Chef Shuayb, this beloved dessert carries the weight of generations, yet he believes tradition and innovation need not be at odds. When asked whether South Africans are ready to embrace new interpretations of their cherished classics, his response is confident: “Yes, South Africans are highly receptive to reinvented versions of classic desserts.”

“The inspiration for creating a modern version of milk tart stems from a desire to balance deep-rooted nostalgia with contemporary culinary artistry,” he adds.

The secret to his reinvention? Salted caramel, a bold choice that transforms the familiar into something extraordinary.

“The inspiration for adding salted caramel to milk tart stems from a culinary trend that enhances traditional, mild-sweet desserts with complex, contrasting flavours,” Chef Shuayb shares.

But this addition isn’t merely trendy; it serves a deeper purpose. “The salted caramel acts as a flavour enhancer that cuts through the intense sweetness of the sugar. It also pairs exceptionally well with the buttery shortcrust pastry base, reinforcing its richness.”

When it comes to achieving the perfect milk tart, Chef Shuayb’s philosophy is clear: “It is the delicate balance between a light, wobbly custard and a sturdy, buttery base.”

Chef Shuayb’s Salted Caramel Milk Tart

Salted Caramel

Ingredients
250g sugar
50g butter
100ml fresh cream
Pinch of salt

Method

1. Heat sugar in a saucepan over medium heat. Don’t stir, just let it melt, gently swirling the pan if needed.
2. Once the sugar turns golden amber, add the butter carefully. It will bubble, that’s normal.
3. Stir until smooth.
4. Slowly pour in the cream while stirring.
5. Add a pinch of salt.
6. Simmer on low heat until slightly thickened.
7. Remove from heat and allow to cool completely (it thickens as it cools).

Biscuit Base

Ingredients
300g butter (softened)
15g caster sugar
350g flour
100g cornflour

Method

1. Cream butter and caster sugar until light and fluffy.
2. Add flour and cornflour. Mix until a soft dough forms.
3. Wrap and chill for 30 minutes.
4. Roll out to about 3–5mm thickness (1.5cm would be very thick).
5. Press into a 21cm tart pan.
6. Prick lightly with a fork.
7. Bake at 180°C for 15–20 minutes or until golden brown.
8. Allow to cool.

Milk Tart Filling

Ingredients
4 cups milk
1 cup sugar
50g butter
2 eggs
60g cornflour
2 cinnamon sticks
3 green cardamom pods
Ground cinnamon

Method

1. Heat milk, butter, cinnamon sticks, and cardamom pods over medium heat.
   Bring to just below boiling.
2. Remove cinnamon sticks and cardamom pods.
3. In a bowl, whisk together:
   • Sugar
   • Cornflour
   • Eggs
4. Important step: Slowly pour some hot milk into the egg mixture while whisking (this prevents scrambling).
5. Pour mixture back into saucepan.
6. Cook on low heat, stirring continuously until thick and custard-like.

Assembly

1. Pour cooled salted caramel onto the baked base.
   Spread evenly.
2. Gently pour milktart filling over the caramel.
3. Smooth the top.
4. Allow to cool, then refrigerate for 2–3 hours to set.
5. Dust generously with ground cinnamon.

Small Pro Tips (these make a big difference)

✔ Let caramel cool before adding filling → keeps layers defined
✔ Stir filling constantly → prevents lumps
✔ Low heat is your friend → milk tart hates rushing
✔ Chill before slicing → cleaner cuts