If you have a sweet spot for creamy, comforting desserts with a nostalgic twist, this Milk Tart Recipe is exactly the treat you need to discover. Originating from South Africa, this luscious tart boasts a crisp, buttery crust and a silky milk custard filling that’s gently dusted with cinnamon for the perfect finishing touch. Every bite feels like a warm hug, balancing just the right amount of sweetness and smoothness that makes it utterly irresistible. Whether you’re enjoying it after dinner or craving a little afternoon pick-me-up, this Milk Tart Recipe will quickly become one of your go-to favorites.
Ingredients You’ll Need
The beauty of this Milk Tart Recipe lies in its simplicity. Each ingredient plays a pivotal role in building layers of flavor and texture — from the flaky crust that cradles the velvety custard, to the subtle aromatic hint of cinnamon that elevates the entire experience.
- 1 1/4 cups all-purpose flour: The foundation for the crisp tart shell that holds everything together perfectly.
- 1/4 cup sugar: Adds a touch of sweetness to balance the buttery crust without overpowering.
- 1/2 cup butter, chilled and cubed: Essential for creating a flaky and tender pastry.
- 1 egg yolk: Binds the dough and enriches the flavor and texture.
- 2 tablespoons cold water (or as needed): Helps bring the dough together without making it tough.
- 2 1/2 cups milk: The star of the custard, lending creamy richness and smoothness.
- 1/2 cup sugar: Sweetens the custard, making it delightfully indulgent.
- 3 large eggs: Provide structure and that luscious custard consistency.
- 2 tablespoons cornstarch: Thickens the filling to the perfect silky thickness.
- 1 tablespoon all-purpose flour: Works alongside the cornstarch for added thickness.
- 1/4 teaspoon vanilla extract: Gives the custard its warm, comforting aroma and flavor.
- 1/4 teaspoon ground cinnamon (for garnish): Adds a fragrant and slightly spicy finish on top.
How to Make Milk Tart Recipe
Step 1: Make the Pastry
Start by preheating your oven to 350°F (175°C). Using a food processor, pulse the flour and sugar together. Add the cold, cubed butter and keep pulsing until the mixture looks like coarse breadcrumbs — this ensures a tender, flaky crust. Then, add the egg yolk and cold water, pulsing just enough for the dough to begin forming. Wrap it tightly in plastic wrap and pop it into the fridge for 15 to 20 minutes; this chilling period is crucial for handling the dough easily and achieving a beautiful texture.
Step 2: Roll Out the Dough
Once chilled, lightly flour your workspace and roll the dough out to fit a 9-inch tart pan. Press the dough gently into the pan and trim any excess edges for a neat finish. Don’t forget to prick the base with a fork; this little step keeps the crust from puffing up while baking. Cover the dough with parchment paper and fill it with pie weights or dried beans to keep the shape intact during baking. Bake for 10-12 minutes until it turns lightly golden, then remove from the oven and let it cool slightly.
Step 3: Prepare the Filling
Warm up the milk over medium heat, but be mindful to avoid boiling it — warming just enough helps the flavors meld beautifully. In a separate bowl, whisk together eggs, sugar, cornstarch, and flour until completely smooth. Gradually pour the hot milk into the egg mixture while constantly whisking; this careful process prevents scrambling and guarantees a silky custard base.
Step 4: Cook the Filling
Transfer the mixture back to the saucepan and cook on low heat. Keep stirring continuously until the custard thickens, resembling a luscious pudding-like consistency that will set firm yet creamy. Once thickened, remove from heat and whisk in the vanilla extract to infuse that heavenly scent and flavor.
Step 5: Assemble the Tart
Pour the warm custard filling evenly into your pre-baked tart shell, smoothing the surface with a spatula for a polished appearance. Let it cool to room temperature before transferring to the fridge, where it needs at least 2 hours to set completely. Patience will give you that perfect sliceable tart.
Step 6: Garnish and Serve
Just before serving, sprinkle the top with a generous dusting of ground cinnamon. This touch of spice not only enhances aroma but adds a lovely contrast that makes each bite delightfully special. Slice and dig in — your homemade Milk Tart Recipe is ready to wow!
How to Serve Milk Tart Recipe
Garnishes
A simple sprinkle of ground cinnamon works wonders to uplift the custard’s gentle sweetness. You can also add a light dusting of powdered sugar or even some freshly grated nutmeg for a festive twist. Fresh berries on the side can introduce a tart contrast that complements the creamy filling beautifully.
Side Dishes
Milk Tart pairs wonderfully with a cup of strong coffee or a fragrant cup of chai tea, offering a balance between creamy dessert and bold drink. For a more decadent treat, serve slices alongside a dollop of whipped cream or a scoop of vanilla ice cream. If you want something lighter, fresh fruit salad provides refreshing contrast to the richness.
Creative Ways to Present
Transform your Milk Tart Recipe by turning it into individual tartlets using small tart pans for elegant single servings. Alternatively, cut the tart into squares and serve as finger food at parties. For a modern twist, layer custard and crushed tart pieces in clear glasses to make stunning parfaits — an easy way to impress guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftover milk tart stays fresh refrigerated in an airtight container for up to 3 days. Keep the tart tightly covered to prevent it from absorbing any fridge odors and to preserve its delicate texture and flavors.
Freezing
While freezing milk tart is possible, it’s best done with just the custard filling separated from the crust. Freeze in an airtight container for up to 1 month. When ready to enjoy, thaw overnight in the fridge and pour into a freshly baked crust. Keep in mind the texture may slightly change if you freeze the entire assembled tart.
Reheating
This custard tart is best enjoyed chilled or at room temperature, as reheating can affect the texture. If you prefer it warmer, gently warm individual slices in a microwave for about 10-15 seconds, but avoid overheating to keep the custard smooth and creamy.
FAQs
What is Milk Tart traditionally made of?
Milk Tart traditionally consists of a buttery pastry crust filled with a smooth custard made primarily from milk, eggs, sugar, and a thickening agent such as flour or cornstarch. It’s often topped with a dusting of cinnamon, which adds an aromatic touch.
Can I use any type of milk for this Milk Tart Recipe?
Whole milk is preferred for the creamy texture and richness it provides. However, you can substitute with low-fat or plant-based milk options, but be mindful the final texture and flavor might be slightly different.
How long should I chill the tart before serving?
It’s best to refrigerate the assembled Milk Tart Recipe for at least 2 hours, though chilling overnight will result in an even firmer set and enhanced flavor melding.
Is it possible to make the tart crust gluten-free?
Yes, you can make a gluten-free crust by substituting all-purpose flour with a gluten-free flour blend. Just be sure to choose one suitable for pastry to maintain the right texture.
What is the best way to prevent the custard from curdling?
When combining hot milk with eggs, whisk slowly and continuously to temper the eggs. Also, cook the custard over low heat while stirring constantly. This gradual process prevents the eggs from cooking too quickly and curdling.
Final Thoughts
This Milk Tart Recipe is a true treasure for anyone who loves desserts that feel both homey and special. Its silky custard and buttery crust create a comforting balance that’s pure joy in every bite. I encourage you to try this recipe and watch it become a beloved classic in your dessert repertoire — it’s sure to bring smiles and satisfied sighs all around.
Print
Milk Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: South African
Description
This classic Milk Tart recipe features a delicate, buttery crust filled with a creamy, cinnamon-topped custard. A traditional South African dessert, it’s perfect for serving chilled at family gatherings or special occasions.
Ingredients
Pastry:
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup butter, chilled and cubed
- 1 egg yolk
- 2 tablespoons cold water (or as needed)
Filling:
- 2 1/2 cups milk
- 1/2 cup sugar
- 3 large eggs
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (for garnish)
Instructions
- Make the Pastry: Preheat the oven to 350°F (175°C). In a food processor, combine the flour and sugar. Add the chilled cubed butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and cold water, pulsing until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for 15-20 minutes to rest and firm up.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully press the dough into the pan, trimming any excess from the edges. Prick the base with a fork to prevent bubbling. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes until the crust is lightly golden. Remove from the oven and set aside.
- Prepare the Filling: Heat the milk over medium heat in a saucepan until hot but not boiling. In a separate bowl, whisk together the eggs, sugar, cornstarch, and flour until the mixture is smooth and free of lumps. Slowly pour the hot milk into the egg mixture while whisking constantly to prevent curdling and to temper the eggs.
- Cook the Filling: Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly with a whisk or wooden spoon. Continue cooking until the filling thickens to a custard-like consistency that coats the back of a spoon. Remove from heat and stir in the vanilla extract for flavor.
- Assemble the Tart: Pour the prepared custard filling into the pre-baked tart shell. Smooth the top evenly with a spatula or back of a spoon. Allow the tart to cool to room temperature, then refrigerate for at least 2 hours until fully set and chilled.
- Garnish and Serve: Before serving, lightly sprinkle the surface of the tart with ground cinnamon for a warm, aromatic finish. Slice the tart into servings and enjoy this creamy, comforting dessert chilled.
Notes
- Use cold butter to ensure a flaky and tender crust.
- Do not let the milk boil to avoid curdling the custard filling.
- Whisk continuously when combining hot milk with eggs to prevent scrambling.
- Pie weights or dried beans help prevent the crust from puffing up during blind baking.
- Chilling the tart is essential to set the custard properly.
