If you’ve ever wanted to create a comforting, creamy dessert that feels like a warm hug on a plate, this Milk Tart Recipe is exactly what you need. A classic South African treat with a perfectly tender pastry crust and a silky, cinnamon-kissed custard filling, this tart balances simple ingredients to create something truly unforgettable. Whether you’re sharing it with family or indulging in a little self-care, this Milk Tart Recipe promises to become an instant favorite in your dessert lineup.
Ingredients You’ll Need
Each ingredient in this Milk Tart Recipe plays a vital role in building its signature creamy texture and delicate flavor. With straightforward pantry staples, you’ll appreciate how these simple components come together to deliver something extraordinary.
- 1 1/4 cups all-purpose flour: Forms the sturdy yet tender base of the pastry crust.
- 1/4 cup sugar: Adds just the right sweetness to the crust without overpowering.
- 1/2 cup butter, chilled and cubed: Creates a flaky texture and rich flavor in the crust.
- 1 egg yolk: Binds the dough for a smooth, pliable consistency.
- 2 tablespoons cold water: Helps bring the pastry together without making it tough.
- 2 1/2 cups milk: The star ingredient for that creamy, luscious filling.
- 1/2 cup sugar: Sweetens the custard filling to just the right balance.
- 3 large eggs: Provide structure and richness to the custard.
- 2 tablespoons cornstarch: Thickens the filling to a silky custard texture.
- 1 tablespoon all-purpose flour: Works alongside cornstarch to ensure the filling sets perfectly.
- 1/4 teaspoon vanilla extract: Enhances the custard with a warm and inviting aroma.
- 1/4 teaspoon ground cinnamon (for garnish): Adds a final touch of spice and classic South African flair.
How to Make Milk Tart Recipe
Step 1: Make the Pastry
Start by preheating your oven to 350°F (175°C). In a food processor, pulse together the flour and sugar until combined. Then add the chilled, cubed butter and pulse until the mixture looks like coarse breadcrumbs. Add the egg yolk and enough cold water, pulsing until the dough just comes together. This method keeps the pastry tender and flaky. Wrap it in plastic wrap and chill for 15-20 minutes, giving the gluten a chance to relax so it bakes up beautifully.
Step 2: Roll Out the Dough
On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan. Press it gently but evenly into the pan and trim any excess dough off the edges. Prick the base with a fork to prevent bubbles while baking. Cover with parchment and fill with pie weights or dried beans to blind bake the crust. Bake for about 10-12 minutes or until it’s lightly golden, then let it cool while you prepare the filling.
Step 3: Prepare the Filling
Gently heat the milk in a saucepan over medium heat, ensuring it does not boil. In a separate bowl, whisk the eggs, sugar, cornstarch, and flour until completely smooth. Slowly drizzle the hot milk into the egg mixture while constantly whisking. This technique prevents the eggs from cooking prematurely or curdling, resulting in an ultra-smooth custard base.
Step 4: Cook the Filling
Return the combined mixture to the saucepan and cook over low heat, stirring constantly to avoid lumps. Watch closely as it thickens into a custard-like consistency—this silky texture is the hallmark of a perfect milk tart custard. Remove from heat and stir in the vanilla extract, infusing the filling with warmth and fragrant sweetness.
Step 5: Assemble the Tart
Pour the luscious custard into your pre-baked tart shell, smoothing out the surface with a spatula. Let the tart cool to room temperature, then refrigerate it for at least 2 hours until fully set. This chilling step is crucial for the custard to firm up and the flavors to meld into a creamy masterpiece.
Step 6: Garnish and Serve
Just before serving, sprinkle a delicate dusting of ground cinnamon over the top. This not only adds a burst of warm spice but also completes the traditional South African presentation that makes this Milk Tart Recipe so iconic. Slice and indulge in each silky, comforting bite!
How to Serve Milk Tart Recipe
Garnishes
Sprinkling cinnamon is classic for a reason—it adds a subtle aroma that complements the sweet custard perfectly. For a twist, try adding a light dusting of nutmeg or even some shaved white chocolate to elevate the flavor and presentation, creating delightful contrasts.
Side Dishes
Milk tart pairs wonderfully with a hot cup of coffee or chai tea, where the spices and sweetness balance each other beautifully. Fresh fruit, like sliced strawberries or berries, also provides a vibrant contrast that refreshes the palate and adds a splash of color to your dessert table.
Creative Ways to Present
Serve individual tartlets in mini tart pans for a charming, bite-sized treat at parties. Alternatively, layer crumbled Milk Tart with whipped cream and berries in a trifle glass—a show-stopping presentation that invites guests to dig in with a spoon. The versatility of this Milk Tart Recipe makes it perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
After enjoying your Milk Tart, cover any leftovers tightly with plastic wrap or store in an airtight container. Keeping it refrigerated will help maintain the custard’s creamy texture and the crust’s delicate flakiness for up to 3 days.
Freezing
While freezing is possible, it’s best to do so before adding the cinnamon garnish. Wrap the tart securely in several layers of plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator to allow the custard to regain its perfect consistency.
Reheating
Because milk tart features a custard filling, reheating is generally not recommended as it can cause the texture to become grainy. Instead, serve it chilled or at room temperature for the best experience. If you prefer it slightly warmer, let it sit at room temperature for 15-20 minutes before serving.
FAQs
What makes this Milk Tart Recipe special?
This Milk Tart Recipe stands out due to its smooth, creamy custard filling paired with a flaky, buttery crust, and the nostalgic aroma of cinnamon. It’s a beloved South African classic that feels familiar and comforting in every bite.
Can I use a different type of milk?
Whole milk is best for richness and creaminess, but you can substitute with 2% milk if needed. Non-dairy alternatives might alter the texture and flavor, so they are not recommended for this recipe.
Why is the pastry blind baked?
Blind baking the crust ensures it stays crisp and doesn’t get soggy when filled with the wet custard. Pie weights or dried beans keep the crust from puffing up during baking.
How long should I chill the tart before serving?
At least 2 hours is ideal to let the custard set completely. For best results, overnight chilling enhances flavor and texture, making each slice perfect.
Can I make this Milk Tart Recipe ahead of time for a party?
Absolutely! This tart holds up well when made a day in advance, making it a hassle-free dessert choice. Just keep it refrigerated and garnish with cinnamon right before serving.
Final Thoughts
This Milk Tart Recipe is a true crowd-pleaser that brings simple ingredients to life in a way that feels both nostalgic and elegant. It’s the kind of dessert that invites you to slow down and savor each comforting bite. I can’t wait for you to try making this at home—you’ll be amazed at how effortlessly it becomes a treasured staple in your kitchen and heart.
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 buttery, flaky pastry crust filled with a smooth, creamy custard infused with vanilla and topped with a sprinkle of warm cinnamon. Perfectly lightly baked and chilled, this South African dessert offers a delightful balance of textures and flavors, making it an irresistible treat for any occasion.
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
Garnish:
- 1/4 teaspoon ground cinnamon
Instructions
- Make the Pastry: Preheat your 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 coarse breadcrumbs. Then add the egg yolk and cold water, pulsing until the dough starts to come together. Wrap the dough in plastic wrap and refrigerate it for 15-20 minutes to firm up.
- Roll Out the Dough: On a lightly floured surface, roll the chilled dough out to fit a 9-inch tart pan. Carefully press the dough into the pan, trimming any excess. Prick the base with a fork to prevent bubbling. Line the dough with parchment paper and fill with pie weights or dried beans. Bake in the oven for 10-12 minutes until the crust is lightly golden. Remove from the oven and set aside.
- Prepare the Filling: In a medium saucepan, gently heat the milk over medium heat until warm but not boiling. Meanwhile, in a separate bowl, whisk together the eggs, sugar, cornstarch, and flour until fully combined and smooth. Slowly pour the warm milk into the egg mixture while whisking continuously to prevent the eggs from curdling.
- Cook the Filling: Pour the combined mixture back into the saucepan and cook over low heat. Stir constantly until the custard thickens to a creamy, pudding-like consistency, making sure it doesn’t stick to the bottom. Remove from heat and stir in the vanilla extract for a fragrant finish.
- Assemble the Tart: Pour the cooked custard filling into the pre-baked tart shell and smooth the surface with a spatula. Allow the tart to cool to room temperature before transferring it to the refrigerator. Chill for at least 2 hours or until fully set.
- Garnish and Serve: Just before serving, generously sprinkle ground cinnamon over the top of the tart. Slice into portions and enjoy this classic milk tart chilled for the perfect creamy dessert experience.
Notes
- Ensure the milk is warm but not boiling when adding to the egg mixture to avoid curdling.
- Refrigerate the dough to make it easier to handle and to create a flakier crust.
- Use pie weights or dried beans when blind baking to prevent the crust from puffing up.
- Allow the tart to fully set in the refrigerator for best texture and flavor.
- Milk tart is best served chilled and can be stored in the fridge for up to 3 days.
