Milk Tart

Milk Tart

Comments
Time about 1 hour
medium
Dinner plate and cutlery Serves 8

Best enjoyed cool and prepared a day before, this creamy tart keeps perfectly for a few days. The cinnamon sprinkling helps bring out the smooth vanilla flavour, but feel free to add more sugar if you prefer a sweeter dessert.

Baking Dessert Treats
Ingredients

Pastry base

  • 115g butter at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tbsp water

Filling

  • 4 1/2 cups milk
  • 3 eggs
  • 1/2 cup sugar
  • Seeds from 2 vanilla pods
  • 2 1/2 tbsp Flour
  • 2 1/2 tbsp Cornflour
  • 40g butter
  • Cinnamon to garnish
Method

Pastry base

  • Preheat oven to 180ºC and grease a springform baking tin
  • Beat the butter and sugar together until creamy
  • Add the egg, then sift in the flour and baking powder
  • Knead together and add a little water until pastry comes together in a ball
  • Press into the baking tin, covering the bottom and sides, then prick the pastry all over with a fork
  • Place greaseproof paper over of the raw pastry and then add baking beans (or raw rice) evenly on top, to prevent the pastry from rising
  • Bake for 15 minutes
  • Remove beans and greaseproof paper and bake for another 10 minutes

Filling

  • Pour the milk into a saucepan to boil (stir occasionally to avoid milk burning)
  • In a large bowl, beat the eggs (preferably with an electric beater) and continue beating while slowly adding the sugar, vanilla seeds, flour and cornflour
  • Add the boiling milk to the beaten ingredients and mix well
  • Pour the mixture back into the saucepan and whilst stirring, add the butter
  • Boil for a few seconds to allow the mixture to thicken
  • Pour into the pastry base and bake for 30 minutes, until slightly golden
  • Allow to cool, then place the tart in the fridge to set
  • Just before serving, release the tart from the tin and sift cinnamon all over to garnish

You may also like

Vegan Burrito Bowl
Vegan Burrito Bowl
Green Baked Eggs in Kale & Almond Pesto
Wholegrain Lemon & Elderflower Cupcakes