Crustless Milk Tart

We had a lot of milk in the fridge and I couldn't decide what to do with it. 
My mom suggested making a milk tart.
It is a traditional South African tart.
There was only one problem... I have never actually made one.

So I started searching for recipes online and finally found one that seemed simple enough.
The best part was that it did not need a crust.
I figured why not.

Heidi was my assistant as usual and we had lots of fun baking.

Since I am still on a diet, I was not able to taste the milk tart.
That left me in a predicament.
Heidi had two slices and begged me for more, so how bad could it be?
I think I will probably try a more traditional recipe next time.

But if you do try this, then please let me know how you liked it!

I found the recipe on a blog called Food and Family by Kit.
Here is a copy of the recipe:

Crustless Milk Tart Recipe

¾ cup / 185ml self-raising flour
2 cups / 500ml milk
2 eggs
¾ cup / 185 ml sugar
1 tsp vanilla essence
1 oz / 25g melted butter
pinch salt
½ tsp cinnamon

Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish (approximately 23cm/9" in diameter, but it doesn't matter if it's not exact, the finished tart will just be either a bit deeper or shallower). Sprinkle the cinnamon over the top. Bake for 45 minutes at 175C / 350F. Serve warm or cold. It sinks and becomes denser as it cools. If you eat it hot you'll need a spoon to scoop up the soft custardy tart but cold you can pick up the slices in your hand, if it hasn't vanished long before then.