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
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
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.
