Milk Tart
Indulge in the comforting sweetness of Milk Tart, a classic South African dessert that combines creamy custard filling with a perfectly baked, buttery pastry crust. This traditional treat boasts warm notes of vanilla and a generous dusting of ground cinnamon, adding irresistible aroma and flavor to every bite. With a silky, smooth texture complemented by the delicate crunch of the pastry, Milk Tart is both simple to make and utterly delightful to serve. Perfect for special occasions or as an everyday indulgence, this recipe is sure to become a family favorite. From its easy preparation to its crowd-pleasing appeal, Milk Tart delivers both elegance and nostalgia in every slice.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g All-purpose flour
- 125 g Butter
- 50 g Granulated sugar
- 1 large Egg yolk
- 15 ml Cold water
- 1 liter Whole milk
- 3 large Eggs
- 50 g Cornstarch
- 50 g All-purpose flour (for filling)
- 200 g Granulated sugar (for filling)
- 5 ml Vanilla extract
- 1 pinch Salt
- 2 tsp Ground cinnamon
Instructions
Preheat your oven to 180°C (350°F).
To make the pastry, combine the flour and sugar in a bowl. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
Mix in the egg yolk and just enough cold water to bring the dough together. Flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
Roll out the pastry on a lightly floured surface. Line a 23 cm (9-inch) tart pan with the pastry, trimming any excess. Prick the base with a fork.
Blind bake the pastry by lining it with parchment paper and filling it with baking weights. Bake for 15 minutes, then remove weights and paper, and bake for another 5 minutes until the crust is golden.
While the crust is baking, heat the milk in a saucepan until just before boiling.
In a mixing bowl, whisk together the eggs, cornstarch, flour, sugar, vanilla extract, and salt until smooth.
Pour a little of the hot milk into the egg mixture, whisking constantly, then gradually whisk all the egg mixture back into the milk saucepan.
Continue to cook over medium heat, stirring constantly, until the mixture thickens to a custard consistency.
Pour the custard into the baked pastry shell.
Sprinkle the top of the tart evenly with ground cinnamon.
Bake in the preheated oven for another 15 minutes, or until the filling is set but still slightly wobbly in the center.
Remove from oven and let cool down to room temperature before serving. The tart can also be refrigerated and served chilled.
Nutrition Facts
Calories |
3921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1160 mg | 387% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 540.8 g | 197% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 302.7 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 1490 mg | 115% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2097 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
