A Traditonal South African Favourite

This dessert was brought into South Africa in the 1600 by the Dutch Settlers and has become an ubiquitous favourite at any market, fete, cake sale and bakery. Here is the Tanda Tula version, we hope you enjoy it! Remember - it is best served cold, just out of the fridge. Delicious!


Tart Base:

  • 100g Butter
  • 80g White Sugar
  • 2 Egg Yolks
  • 1 cup Cake Flour
  • 1tsp Baking Powder
  • Pinch of salt

    Tart Filling:

  • 2 Eggs Yolks
  • 2 Egg Whites (left over from the base)
  • 5ml Vanilla Essence
  • 3 cup Milk
  • 6 Cloves
  • 25g Cake Flour
  • 25g Cornflour
  • 100g White Sugar


    1.Preheat the oven to 190°C.

    2.For the base, blitz the butter and sugar in the food processor until fluffy in texture.

    3.Add the egg yolks (save the white for the filling) and blend well.

    4.Add the flour, baking powder and salt and pulse until a soft dough has formed.

    5.Place the dough in the fridge for 20 minutes to rest.

    6.Once rested, line the bottom and sides of a quiche dish. Keep in the fridge until needed.

    7.For the filling, heat 150ml of the milk with the cloves, sugar and the vanilla essence over low heat.

    8.Mix the remaining milk with the flour, cornflour and a pinch of salt.

    9.Once the milk starts to boil, strain it into a bowl and add the flour mixture.

    10.Whisk until the mixture is smooth and then return it to the pot.

    11.Cook over low heat until the custard thickens. Stir constantly.

    12.Once thickened, remove from the heat and set aside.

    13.Add the egg yolks as mix well.

    14.Whisk the egg whites to soft peak stage.

    15.Fold the egg meringue into the custard and then pour into the base.

    16.Bake for 20 minutes.

    17.Once baked, sprinkle some cinnamon sugar over the top and place in the fridge to set.


    Tanda Tula Tanda Tula Tanda Tula