Milk and Coffee, coffee and chocolate, these simple combinations are undoubtedly better than the sum of their parts. Mix them all together and they combine in a life-changing (yeah, fine I’m biased) blaze of nostalgic South African glory and my favorite creation to date.

Im not going to waffle on, this one will truly speak for itself.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

Nespresso And Romany Cream Milk Tart

Serves 8-12 depending on the size of your slices!


For The Base

300g Romany Cream biscuits

5 Tbsp flour

120g butter, melted

¼ tsp salt

For The Filling:

5 Cups of full cream milk

1 cup (5 espresso shots) Nespresso Scuro

½ tsp salt

5 Tbsp corn flour

5 Tbsp flour

5 eggs

2 tsp vanilla extract (or sub for essence)

1 tin condensed milk

20g butter


Heat the oven to 180C. 

Using a food processor or rolling pin, blitz the biscuits and salt to a fine crumb. You are looking for a sand like consistency. Mix in the flour, and stir to combine, before adding the melted butter. Pour half of the mixture into a 26cm, spring form cake tin and press the crumbs into the base to form the bottom crust. Pour in the other half of the crumbs to create the walls of the milk tart. Press everything down well to ensure the mixture is compacted. Pop the milk tart base in the freezer for 15 minutes to set. 

Once set, bake the base for 7 minutes. Remove from the oven and set aside. 

To make the coffee milk tart combine the eggs, coffee, salt, 1 cup of milk, cake flour, corn flour and vanilla in a bowl and blend together thoroughly using a hand blender or jug blender (I love using my Omniblend here!). Keep blending until you are certain you have no lumps in the mixture. Set aside. 

In a large pot, place the remaining 4 cups of milk, condensed milk and butter and place the pot over a medium heat. Stir gently until the mixture comes to a simmer (gently bubbles). Remove the pan from the heat and, while whisking the hot milk constantly, slowly pour in the egg mixture. 

Turn the heat down a little to medium low and gently stir the custard, making sure to get into the corners of the pot, until the custard starts to thicken. Cook the custard until very thick – If you want to be extra accurate, cook the custard to a temperature of 75C. If your custard gets to hot (over 80C) it can split. 

Pour the custard into the tart shell, sprinkle with cinnamon, and allow to set in the fridge for at least 8 hours or overnight.