Pap and custard tarts

By Hope Malau
10 September 2016

This combination may seem odd but it's like nothing you’ve tasted – a must-try recipe!

Serves 4 Preparation: 15 min Cooking: 1 hour


  • 1 litre (4 c) water
  • 2,5 ml (½ t) salt
  • 125 ml (½ c) sugar
  • 250 ml (1 c) maize meal


  • 3 eggs
  • 10 ml (2 t) vanilla essence
  • 60 ml (¼ c) castor sugar
  • 180 ml (¾ c) milk, warmed
  • Pinch nutmeg

Preheat the oven to 180 °C.

1 Pap: pour 750 ml (3 c) water, the salt and the sugar in a pot and bring to the boil. Mix the remaining water with the maize meal until smooth, add to the pot.

2 Cover and cook over low heat for 20 minutes, stirring while cooking. Remove the pap from the heat and allow to cool.

3 Custard: Whisk the eggs, vanilla essence, castor sugar and milk together. Line the bottom and sides of 4 ramekins with the cooled pap and gently pour the custard mixture over.

4 Sprinkle nutmeg over each filled ramekin. Bake for 30 minutes or until just set. Cool completely and serve.

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