Milk Tart

Milk Tart
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.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 8
Milk Tart


Pastry base

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


  • 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

How to make

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


  • 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

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