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
Scale
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.
