Milk Tart with a Baked Crust
Indulge in the timeless elegance of this Milk Tart with a Baked Crust, a classic dessert that tantalizes with its creamy custard filling and tender, homemade pastry. Featuring a buttery, golden crust prepared from scratch, this tart is filled with a silky blend of warm milk, heavy cream, and a hint of vanilla, creating a luscious, melt-in-your-mouth texture. Whipped egg whites are gently folded into the custard for an airy lift, while a light dusting of fragrant ground cinnamon adds the perfect finishing touch. Baked until just set and chilled for a refreshing finish, this South African favorite is perfect for any occasion, from cozy family gatherings to elegant dinner parties. Simple yet sophisticated, this milk tart strikes a delightful balance between comforting flavors and irresistible creaminess. Serve it chilled, and savor every bite!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Butter (cold, cubed)
- 50 grams Granulated sugar
- 1 Egg (large)
- 1 pinch Salt
- 500 milliliters Whole milk
- 125 milliliters Heavy cream
- 40 grams Cornstarch
- 30 grams Cake flour
- 100 grams Granulated sugar (for filling)
- 3 Eggs (large, separated)
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, mix the flour, sugar, and salt for the crust.
Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs.
Add the egg and gently mix until the dough comes together. Avoid overmixing.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll out the dough on a lightly floured surface and line a 23cm (9-inch) tart pan with it. Trim the edges and prick the base with a fork.
Blind bake the crust by placing a sheet of parchment paper over it and filling with baking weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes or until lightly golden. Set aside to cool.
For the filling, heat the milk and heavy cream in a medium saucepan over medium heat until warm but not boiling.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, cake flour, and vanilla extract until smooth.
Gradually add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat.
In a clean bowl, whisk the egg whites to soft peaks, and then gently fold them into the custard mixture.
Pour the filling into the baked crust, smoothing it out evenly.
Dust the top with ground cinnamon.
Bake the tart in the preheated oven for 20-25 minutes or until the filling is set but still slightly jiggly in the center.
Allow the tart to cool to room temperature, then refrigerate for at least 2 hours before serving. Serve chilled.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 22.2 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 157 mg | 3% | |
*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.
